ByMrs. Shecky's Blog

~Stuffed Zucchini~

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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*.

Just a small FYI 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.

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~
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~Stuffed Zucchini~

Recipe by Mrs. SheckyCourse: Side Dishes
Servings

2

servings
Prep time

20

minutes
Cooking time

1

hour 

A delicious plant-based stuffed zucchini made with mushrooms and Plant Power Sandwich Thins

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

Directions

  • 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

  • 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!
  • Enjoy!
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

5 Comments

  1. 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! 😂

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