~Stuffed Zucchini~
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!
Stuffed Zucchini
Equipment
- Pot
- Sheet Pan
Ingredients
- 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
Instructions
- 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.
Stuffing Mixture
- 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.
Notes
Nutrition
Par Boil 
Let Cool 
Scoop out the insides 
Place on a sheet pan 
Slice & dice mushrooms 
Add ingredients to the bowl 
Crumble one Plant Power thin 
Mix 
Scoop into the Zucchini boats 
Sprinkle with Go Veggie 
Bake 
Enjoy!
Mrs. Shecky
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 😋