This is an off-the-cuff recipe for a lightly stuffed zucchini. Not too long ago I had a couple of zucchini in the fridge that needed to be cooked and since the cabbage soup diet, I have indulged in more plant based foods and products. Albeit I went off it a couple of times, but still have maintained more of a plant-based diet. *No I am not a vegan or vegetarian and yes, I am still baking but sending it off AND I still love bacon but am on hiatus for a bit from it*.
For the record, no I don’t get paid for anything here on products, I just find them in the store and I like them enough to pass them along. Just as I would at home with friends and family. *See all is good now…*
So because of that, I am also sharing the use of 2 new products pictured above. One of those is Plant Power Sandwich Thins by Outer Aisle. These are made with cauliflower and I eat them right out of the bag. The other is Go Veggie Parmesan Cheese which is okay. I can’t really say this tastes like Parmesan cheese, but as a sub for adding flavor in this recipe, it worked. However I am a cheese girl and I missed that bold flavor and the hands on grating. I was satisfied enough to pass it along using it here.
As usual I have photos below the recipe to show you steps on what took place in Mrs. Shecky’s Kitchen. I hope you try it and I hope you like it!
- Sheet Pan
- 2 Zucchinis Par Boiled
- 4 Mushrooms Diced small
- 1 Plant Power Cauliflower Sandwich Thin Crumbled small
- 1 Egg Beaten well
- 1 Scallion Chopped fine
- Salt & Pepper to taste
- Go Veggie Grated Parmesan Cheese Optional
- Par Boil the Zucchini until they are just soft. About 10 minutes Do not overcook as the zucchini will tear when removing the insides.Let cool for about 20-30 minutes.
- When cooled enough to handle, slice the zucchini lengthwise and scoop out the insides. Note: Do Not throw the insides out. Put them in a bowl, we need the insides for the stuffing mixture below.
- Lay the scooped-out halves on a sheet pan.
- Add to the zucchini scooped out insides: the beaten egg, onions, and mushrooms. Mix it all up.
- Crumble up one slice of the Plant Power Sandwich Thins and mix it in with the ingredients in #4 above. Mix. *If you feel the mixture is too watery, add another half. This works along with the egg as a binder while baking. Depending on the flavor of your Plant Power Sandwich Thin you may not need salt and pepper.
- Divide the stuffing equally between the empty shells of the zucchini boats.
- Top with Go Veggie Parmesan Grated Cheese *optional.
- Bake at 350° for approximately 45 minutes then check it. I bake until it is browned and because I only put one "Thin" in the mix I baked it for another 15 minutes. **Again… depending upon your oven temp the baking time may differ a few minutes.
Still waiting for WP to install a LOVE button!
As for bacon, my nephew said he found something better than plain bacon: bacon-wrapped bacon! 😂
Ooh yeah baby! Bacon and bacon!
I love zucchini, and this looks very good! Thank you!
You are welcome Betty! It’s one of my favorites too. I hope you like it😃
So yummy 😋
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