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Vegan Stuffed Zucchini
Course Main Dish
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Instructions
  1. Wash zucchini and cut both ends off. Slice in half lengthwise. Then scoop out the seeds with a spoon so that they look like a boat.
  2. Preheat oven to 400 degrees. Drain walnuts that soaked overnight and set aside.
  3. Put garlic, onion and 1/2 tsp salt in food processor and chop until onion and garlic are very small.
  4. Add walnuts, sun-dried tomatoes, basil, and 1/2 cup pasta sauce to food processor and pulse it until everything is chopped and well mixed. You may need to scrape the sides with a rubber scraper several times.
  5. Lay zucchini on a baking sheet covered with parchment paper, skin side down. Sprinkle inside of each with salt and fresh cracked pepper, as well as red pepper flakes if desired.
  6. Split the walnut filling evenly between the zucchini boats, spreading it evenly. Top each with equal parts of the remaining pasta sauce.
  7. Bake at 400 degrees for 35 - 40 minutes or until zucchini is tender with a fork.
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