Stuffed Zucchini

Have you NOT entered my GIVEAWAY yet??? What on earth is wrong with you?? All this amazing sweet stuff from Suzanne's Specialties and you still haven't entered? Phhh!



Anyway, time for a new recipe.

I LURVE zucchini. Which is crazy, because I used to hate it growing up. I remember my mom used to boil zucchini and summer squash and it was mushy and gross and used to make me gag. It's giving me the heebies just thinking about it. I know my mother is my inspiration for most things, but this is NOT one of those times. I know she now steams her veggies...plus, I believe taste buds change...so we can be squash friends again.

Zucchini was on sale at the market so I had to buy some. I was going to make some Zucchini Weenies ala my beautiful New Hampshire-born friend, Jaclyn, but I wanted something more meal-oriented, so I went with Stuffed Zucchini. I've never made Stuffed Zucchini before, so the wheels were turning, but they were pretty tasty and really got me excited for summer!


HEY!!!

Stuffed Zucchini
Prep time: 15 minutes
Cook time: 40-45 minutes

4 medium zucchini (6-8 inches long)
2/3 cup TVP
1 cup water, boiling
1/2 cup bread crumbs
1 1/2 tsp Ener-G Egg Replacer OR 1 tbsp ground flax seed
2 tbsp water OR 3 tbsp water, if using flaxseed
1 8-oz can tomato sauce
1 tsp Italian spice
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Vegan Parmesan cheese or nutritional yeast for topping (optional)

1. Bring 4-6 cups of water to a boil in a large sauce pan. Cut about 1/2-inch off each end of the zucchini. Carefully place in the boiling water and boil for 10 minutes. Let cool. Meanwhile, pour a cup of the zucchini water over your TVP and let it hydrate.

2. Preheat oven to 350° F. When the zucchini are cooled, slice in half lengthwise and scoop out the seeds. Put the seedy parts scooped in a large mixing bowl and set the skin aside. Add your hydrated TVP, bread crumbs, egg replacer, and tomato sauce. Mix well. Taste a little bit and see what the salt level is like before you add additional salt. Add your spices.

3. Spoon the tomato mixture back into your zucchini skins. It's ok if it's overflowing! Sprinkle nutritional yeast or vegan Parmesan over the top, place on a lightly greased baking sheet, and bake in the oven for 40-45 minutes.



That's it! It's a little more work than someone should commit to on a nice summer-y day, but it's worth it. You could even prepare these ahead of time and just stick them in the oven when you're ready to make them. I love food like that!

Do you have a favorite summer food that you simply can't WAIT to whip up?