Stuffed Vegetarian Zucchini
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
- Line a large rimmed baking sheet with aluminum foil.
- Spray with nonstick vegetable spray.
- Set aside.
- Preheat oven to 375° F.
- Hollow out the center of each zucchini piece with a long, thin, sharp knife, or a long apple corer.
- Reserve the hollowed center pieces, and set the cored zucchini chunks aside.
- Dice the reserved hollowed center pieces and set them on the prepared baking sheet.
- In a large pot bring the vegetable stock to a boil.
- 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.
- Set aside.
- Heat the canola oil in a large skillet or wok.
- Add the diced onion, garlic and mock meat.
- Sauté until the onions and “beef” are browned.
- Add the diced zucchini and peppers and sauté until the vegetables are soft.
- Sprinkle with the taco seasoning and stir until completely blended.
- Mix the cooked rice with the sautéd vegetables.
- Stuff each of the hollowed zucchini sections with the rice mixture.
- Place on the prepared baking sheet and top with the salsa.
- Bake for 30 minutes until zucchinis are soft.
- For super large zucchinis bake a little longer.
- Remove the zucchinis from the oven and allow to cool until cool enough to handle.
- Slice each zucchini log into 1 ½ inch thick rounds.
- Return the rounds to the original baking sheet and spread the cooked pan salsa on top of the rounds.
- Bake for an additional 30 minutes until lightly browned.
- Serve warm with additional salsa if desired.