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Stuffed Vegetarian Zucchini

By: Sharon Matten January 06, 2022
Rating
0 from 0 votes
Servings: 1

Ingredients

  • 1 or 2 super large zucchinis cut into 6' pieces
  • 2 cups brown rice (or 14 ounces Instant Uncle Bens Brown Rice)
  • 4 cups vegetable stock (or 3 1/2 cups if using Instant Uncle Bens Rice)
  • 2 tablespoons canola oil
  • 1 pound imitation ground beef
  • 1 large onion, diced
  • 1 garlic clove, crushed (I use a frozen cube)
  • 4 colorful peppers, diced
  • 1 package taco seasoning
  • 1 16 ounce jar salsa
  • Nonstick vegetable spray

Instructions

  1. Line a large rimmed baking sheet with aluminum foil.
  2. Spray with nonstick vegetable spray.
  3. Set aside.
  4. Preheat oven to 375° F.
  5. Hollow out the center of each zucchini piece with a long, thin, sharp knife, or a long apple corer.
  6. Reserve the hollowed center pieces, and set the cored zucchini chunks aside.
  7. Dice the reserved hollowed center pieces and set them on the prepared baking sheet.
  8. In a large pot bring the vegetable stock to a boil.
  9. Add the rice, return to a boil, then reduce heat, cover and simmer for 15-20 minutes (or according to package directions) until all the liquid is completely absorbed.
  10. Set aside.
  11. Heat the canola oil in a large skillet or wok.
  12. Add the diced onion, garlic and mock meat.
  13. Sauté until the onions and “beef” are browned.
  14. Add the diced zucchini and peppers and sauté until the vegetables are soft.
  15. Sprinkle with the taco seasoning and stir until completely blended.
  16. Mix the cooked rice with the sautéd vegetables.
  17. Stuff each of the hollowed zucchini sections with the rice mixture.
  18. Place on the prepared baking sheet and top with the salsa.
  19. Bake for 30 minutes until zucchinis are soft.
  20. For super large zucchinis bake a little longer.
  21. Remove the zucchinis from the oven and allow to cool until cool enough to handle.
  22. Slice each zucchini log into 1 ½ inch thick rounds.
  23. Return the rounds to the original baking sheet and spread the cooked pan salsa on top of the rounds.
  24. Bake for an additional 30 minutes until lightly browned.
  25. Serve warm with additional salsa if desired.

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