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A Recipe That Always Works:

Creating a delicious and vegan dish is often easier than you think. These stuffed zucchinis are proof of that! Whether served as a small appetizer or as a main course with a side dish, this recipe will delight even non-vegans.
A Recipe That Always Works:
Ingredients for 4 servings:

  • 1 zucchini
  • 2 tomatoes
  • 1 onion
  • 1 garlic clove
  • 250g soy crumbles or another meat substitute of your choice
  • 100g vegan cheese substitute or nutritional yeast
  • Salt
  • Pepper
  • Chili
  • Some oil for sautéing

Instructions:

  1. To prepare the filling, start by finely chopping the onion and sautéing it briefly in a pan with some oil.
  2. Add the soy crumbles (or another meat substitute) and sauté them.
  3. Wash the tomatoes, cut them into small pieces, and add them to the pan.
  4. Season the finished filling with salt, pepper, and chili to taste, then set it aside.
  5. Wash the zucchini, cut them into slices about 4 cm thick, and hollow them out.
  6. Sauté the slices on both sides in a pan.
  7. Fill the slices with the filling and cover them with vegan cheese substitute or nutritional yeast.
  8. Bake the stuffed zucchinis at 180 degrees Celsius for about 25 minutes in the oven.

You can serve the stuffed zucchinis either as an appetizer or as a main meal with a portion of cooked brown rice.
Extra tip to reduce food waste:
With the leftover zucchini scraps that were removed while hollowing them out, you can prepare a delicious dip. Simply blend the scraps together with a few dried tomatoes, onions, a garlic clove, and a vegan alternative to feta cheese in a blender, and adjust the creamy consistency to your liking with salt, pepper, and fresh herbs.
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