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Stuffed Zucchini (Vegan, Oil Free, Can be Gluten Free)

Servings 4

Ingredients

  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 onion chopped
  • 1/2 green bell pepper chopped
  • 1 carrot chopped
  • 14.5 oz cans diced tomatoes undrained
  • 1 teaspoon Italian seasoning
  • 4 zucchini
  • 1/4 cup Parmesan substitute

Instructions

  • Combine vegetable broth or water, diced tomatoes, quinoa, onion, carrot, bell pepper, and Italian seasoning in a medium sauce pan.
  • Bring to a boil, then cover and simmer over medium low heat until all liquid has been absorbed (about 20 minutes).
  • Meanwhile, cut zucchini in half lengthwise and scoop out the seeds with a small spoon.
  • Preheat oven to 350 degrees.
  • When the quinoa is ready, stir in the Parmesan substitute. Adjust seasoning if necessary.
  • Spoon mixture into zucchini halves and top with vegan cheese, if desired.
  • Place in a baking dish. Spoon extra stuffing around the zucchini halves or bake in a separate dish.
  • Bake for 30 minutes.