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Vegetarian Stuffed Zucchini with Tomatoes and Parmesan Recipe

Vegetarian Stuffed Zucchini with Tomatoes and Parmesan — Source: Iga

Ingredients

4 zucchini, halved and seeds scooped out
15 mL (1 tbsp.) olive oil
225 g (1/2 lb) Vegeat beefless ground
1 red onion, finely chopped
1 clove garlic, minced
2 Italian tomatoes, diced
To taste fresh basil, chopped
180 mL (3/4 cup) grated cheddar cheese
80 mL (1/3 cup) grated Parmesan cheese
125 mL (1/2 cup) store-bought tomato sauce
To taste salt
To taste ground pepper

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Place the halved zucchini on a baking tray lined with parchment paper.
Bake in the oven at 400 °F (200 °C) for 15 minutes.
In the meantime, in a non-stick pan, heat half of the oil.
Cook the beefless ground for 5 minutes (or until golden brown).
Season, then set aside.
In the same pan, heat the remaining oil.
Soften the onions and garlic for 2–3 minutes.
Add the tomatoes and basil.
Mix.
Remove from heat.
Add the cooked beefless ground, cheddar, and half of the Parmesan.
Mix gently.
Garnish the zucchini halves with a little tomato sauce.
Add the beefless ground filling.
Sprinkle on the remaining Parmesan.
Broil (brown) for 5 minutes.
Serve with an arugula salad for a complete meal.

A recipe from Iga

https://www.iga.net/en/inspiring_recipes/recipes/vegetarian_stuffed_zucchini_with_tomatoes_and_parmesan

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