Nancy Bond Designs

Vegan Stuffed Zucchini!!! Yummy!
June 15, 2010, 8:40 pm
Filed under: Recipe | Tags: , , ,

Vegan Stuffed Zucchini

I used to make stuffed zucchini as a child for my parents. My neighbor Mr.Karklin had the most amazing garden (fertilized with help from the horses down the street). Anyway, Mr.Karklin (Ed) was always giving us the most amazing fresh veggies and I loved to cook. Back then I stuffed them with cheese, butter and bread crumbs. They weren’t nearly as healthy or delicious as my new vegan zucchini.

I made this up last week while I was looking for a good way to use my veggie rice pilaf.


6 small (5” zucchini)

2 cloves of garlic

2 cups of arugala

¾ cup of fresh basil

½  lb. firm tofu

Juice and zest of 1 lemon

½ cup of nutritional yeast

About ½ cup of olive oil

1 ½ cups of brown rice pilaf (recipe follows)

Preheat oven to 350. Wash the zucchini and cut of the ends. Slice in half and hollow out each boat. Brush with a little olive oil and season with sea salt and pepper. Put them into a baking pan lined with tin foil or parchment paper. Save the zucchini meat to mix in with your rice pilaf.

Mix the tofu, nutritional yeast, 1 clove of garlic the fresh basil, lemon juice and zest and about ¼ cup of olive oil in the food processor. Mix until it is the consistency of ricotta. Add sea salt and pepper to taste.

Heat olive oil in pan and add the 2nd clove of garlic, chopped zucchini meat and the rice pilaf.

Fill the zucchini boats ½ way with the rice mixture and top with the tofu mixture. Sprinkle with Italian seasoning and bake for 25 minutes in a hot oven. Sprinkle with fresh parsley and basil when out of the oven. If you like serve with warm marina sauce on the side.

Also yummy with a bit of soy cheese on top I love Daiya brand!!!! Melts, smells and tastes like real cheese! I just made this last week with fresh zucchini from my local farm co-op organic and extra amazing!  Enjoy! xo


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