Stuffed Zucchini

These stuffed zucchini with rice, kidney beans, and bell pepper make the perfect weeknight dinner for the whole family. The recipe is very easy to make, insanely delicious, and super healthy.

Course Main Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 20

Servings servings

Calories 280kcal

Author Sina

Equipment

1 small bowl
1 high speed blender or food processor
1 frying pan
1 baking sheet
parchment paper

Ingredients

1 cup uncooked brown rice
6 large zucchini
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
1/2 cup vegetable broth
1 cup canned kidney beans, drained
1 cup frozen corn
1 teaspoon paprika powder
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon hot paprika powder
1/2 teaspoon cumin
salt, to taste
black pepper, to taste

Vegan Cheese Sauce:

1/2 cup cashews
1/2 cup unsweetened oat or almond milk
1 tablespoon nutritional yeast
1/2 teaspoon white miso paste
1 clove of garlic
1 teaspoon paprika powder
salt

Instructions

Place the cashews in a small bowl of water. Prepare the rice according to instructions on the package. It’s best to do this the night before. Heat a bit of oil in a large pan and prepare the vegan ground meat crumbles as directed on the package. Set aside.
In the same pan heat some more oil and sauté the onion 2-3 minutes or until translucent. Add the garlic and cook for another minute.
Then add the cooked rice, the tomato paste, and the vegetable broth. Stir well and cook for 3 minutes on medium heat.
Add the kidney beans, corn, meat crumbles, and spices.
Stir well and cook for 3 more minutes until warmed through.
Heat your oven to 350 °F. Prepare the cashew cheese sauce: Place the cashews (without water) with the remaining ingredients in a high speed blender or food processor.
Blend until you've got a smooth sauce.
Cut the zucchinis in halves lengthways and scoop out the flesh with a spoon. Then line a baking tray with parchment paper, place the zucchinis on top, and lightly rub them with olive oil.
Fill the zucchini halves with the rice bean mixture.
Drizzle the vegan cheese sauce over the stuffed zucchini and bake for 20 minutes at 350°F. Sprinkle with fresh parsley before serving.

Notes

I like to use leftover brown rice from the night before.
Don't worry, it's normal that the vegan cheese sauce is pretty thin. It will thicken up considerably when being baked in the oven.
Depending on the size of the zucchini you use you might have leftovers. Just serve the stuffing on the side, use it for the next day, or use more zucchini.
You could also replace the brown rice with quinoa for a change.
Stored in an airtight container in the fridge, they will last up to 3 days.

Nutrition