Vegetarian Stuffed Zucchini
These vegetarian stuffed zucchini are next level—spicy, cheesy, and high-protein (with a filling so good you can eat it on its own). We're talking creamy, crispy, and ridiculously satisfying. And the best part? This healthy weeknight dinner comes together with just 10 ingredients!
Ingredients
- 4 mediumzucchini
- 1 tspsalt
- 1 tbspolive oil (15 ml)
- 2 clovesgarlic (minced)
- 2 tbsptomato paste
- 114-oz tube vegan spicy ground sausage (i used impossible brand)
- 1 cupcottage cheese
- ½ cupgrated parmesan cheese
- ¼ cupfinely chopped fresh basil
- ½ cuppanko breadcrumbs
- 2 tbspolive oil
Directions
- 1
Prep: Preheat oven to 400°F (204°C). Cut each of the 4 medium zucchini in half lengthwise. Use a small spoon to scoop out the inside of each, leaving about ¼-inch of thickness around the outside (save the flesh). Evenly sprinkle 1 tsp salt into the insides of the zucchini and set aside.
- 2
Flavor Base: Heat 1 Tbsp olive oil in a medium saute pan over medium heat. Add 2 cloves garlic (minced) and 2 Tbsp tomato paste, cooking until garlic is soft and fragrant, about 2 minutes.
- 3
Filling: Stir in the scooped out zucchini flesh and 1 14-oz tube vegan spicy ground sausage. Cook, stirring occasionally, until sausage is browned, about 10 minutes.Remove from heat and stir in 1 cup cottage cheese, ½ cup grated parmesan cheese, and ¼ cup finely chopped fresh basil.
- 4
Stuff: Empty any water that has accumulated in the zucchini and pat each dry with paper towels, arranging them on a baking sheet. Stuff the filling into each zucchini, packing tightly.Stir together ½ cup panko breadcrumbs and 2 Tbsp olive oil. Sprinkle evenly over the zucchini.
- 5
Bake for 18 to 22 minutes, or until zucchini is fork-tender. Turn oven to "broil" and continue cooking for 1 to 2 minutes, until tops are golden brown (do no walk away for the oven while broiler is on–these will burn quickly).