~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

Mrs. Shecky
A delicious plant-based stuffed zucchini made with mushrooms and Plant Power Sandwich Thins
Prep Time 20 mins
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 2
Calories 151 kcal


  • Pot
  • Sheet Pan



  • 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.


Want Cheese instead?  Sub the Go Veggie with grated Asiago or Parmesan.
The sandwich thin can be sub’d with bread crumbs or Panko.
Add bacon on top if not eating plant-based. 
Use egg white if not wanting the yolk.
Use no egg but you may find you need a bit of liquid such as a tablespoon or so of stock added into the mixture.
Add other veggies and make more!


Serving: 2Calories: 151kcalCarbohydrates: 16gProtein: 12.96gFat: 5.72gSaturated Fat: 1.75gTrans Fat: 0.02gCholesterol: 163.68mgSodium: 99.76mgPotassium: 1371.36mgFiber: 5.03gSugar: 11.82gVitamin A: 1141.24IUVitamin C: 74.11mgCalcium: 98.4mgIron: 2.8mg
Keyword side dish, zucchini
Tried this recipe?Let us know how it was!


Mrs. Shecky


  1. capost2k says:

    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! 😂

    1. iammrsshecky says:

      Ooh yeah baby! Bacon and bacon!

  2. Betty says:

    I love zucchini, and this looks very good! Thank you!

    1. iammrsshecky says:

      You are welcome Betty! It’s one of my favorites too. I hope you like it😃

  3. So yummy 😋

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