Monday, June 11, 2012

Meatless Monday: Stuffed Zucchini


1 zucchini
2 tsp. olive oil
1 clove garlic, minced or pressed
2 tbsp. minced onions
½ - 1 tsp. dried oregano, to taste
½ - 1 tsp. dried basil, to taste
Salt and pepper, to taste
½ cup tomato or spaghetti sauce
2 tbsp. breadcrumbs
2 tsp. Parmesan cheese or nutritional yeast


1. Bring a large pot of salted water to the boil.
2. Cut off the knobby ends of the washed zucchini and trim off any remaining blemishes on the skin with a knife.
3.When water on stove is boiling, carefully place zucchini in with tongs.
4. Boil for 10 minutes, or until a fork easily pierces the zucchini.
5. Meanwhile, preheat the oven to 350ºF (180ºC).
6. Using tongs, carefully remove zucchini from water and let sit until cool enough to handle.
7. While zucchini is cooling, heat olive oil in a medium skillet over medium-high heat.
8. Add onion and garlic and stir well to avoid burning. Sauté for 2-3 minutes.
9. Add tomato or spaghetti sauce and heat through.
10. Stir in breadcrumbs, oregano, basil, salt and pepper to taste.
11. Cut cooled zucchini in half, lengthwise. Using a spoon, scoop out the insides (seeds and flesh) and save in a small bowl. Chop any pieces that are larger than bite-sized.
12. Add zucchini pulp to sauce mixture.
13. Fill the empty zucchini shells with the sauce mixture and top each with Parmesan cheese or nutritional yeast, if desired.
14. Bake on a baking sheet or stone for 15 minutes or until cheese is browned.