Vegetarian Stuffed Zucchini with Tomatoes and Parmesan
Prep Time
Cooking Mode
4 zucchini, halved and seeds scooped out
15 mL tbsp. olive oil
225 g oz Vegeat beefless ground
1 red onion, finely chopped
1 clove garlic, minced
2 Italian tomatoes, diced
to taste fresh basil, chopped
180 mL cup grated cheddar cheese
80 mL cup grated Parmesan cheese
125 mL cup store-bought tomato sauce
to taste salt
to taste ground pepper
4 zucchini, halved and seeds scooped out
15 mL tbsp. olive oil
225 g oz Vegeat beefless ground
1 red onion, finely chopped
1 clove garlic, minced
2 Italian tomatoes, diced
to taste fresh basil, chopped
180 mL cup grated cheddar cheese
80 mL cup grated Parmesan cheese
125 mL cup store-bought tomato sauce
to taste salt
to taste ground pepper
Directions
1Place the halved zucchini on a baking tray lined with parchment paper.
2Bake in the oven at 400 °F (200 °C) for 15 minutes.
3In the meantime, in a non-stick pan, heat half of the oil. Cook the beefless ground for 5 minutes (or until golden brown). Season, then set aside.
4In the same pan, heat the remaining oil. Soften the onions and garlic for 2–3 minutes. Add the tomatoes and basil. Mix. Remove from heat. Add the cooked beefless ground, cheddar, and half of the Parmesan. Mix gently.
5Garnish the zucchini halves with a little tomato sauce. Add the beefless ground filling. Sprinkle on the remaining Parmesan.
6Broil (brown) for 5 minutes.
7Serve with an arugula salad for a complete meal.
8Give your beefless ground a nice colour: it will look like real meat and have a caramelized flavour.
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Personal Note
Personal Note