Vegan Stuffed Zucchini
-Zucchini squash (I actually used 6 of them!)
-Extra virgin olive oil
-1 onion, diced
-2 medium garlic cloves, minced
-1 red pepper, diced
-1 Cup mushrooms, diced
-1 Cup lentils, cooked
-2 Tablespoons parsley
-1 teaspoon oregano
-1 teaspoon basil
-Pink himalayan salt & black pepper
-Bread crumbs – gluten free!
-Vegan cheese – I love Miyoko’s Vegan Mozz the best!
-Red tomato sauce – I used Sean’s dad’s homemade Vegan sauce again!
-Preheat oven to 375°F
-Cut ends off zucchini, cut in half the long way, & scoop out the inside until squash resembles a canoe. Try not to cut through to the bottom
-Cook the lentils to package instructions
-In large skillet, heat oil over medium heat. Add onion & cook 2 minutes. Add garlic, pepper, mushrooms, & cooked lentils. Mix to combine & saute 1 minute
-Remove from heat & mix in spices
-Coat the zucchini with a layer of tomato sauce. Divide the vegetable filling between each zucchini boat & press into squash
-Sprinkle with desired amount of bread crumbs & vegan cheese
-Bake 35 – 40 minutes uncovered. Do not overcook, otherwise the zucchini will start to sag & filling will not stay in
I also wanted to share a new app that I discovered and use all the time now! It’s called ‘Is It Vegan’ and all you do is scan barcodes of items as you shop, and the app will tell you weather or not it’s Vegan! It’s great for those items you have never purchased before, or if you just want to be lazy and not read the ingredients. I highly recommend checking it out ❤ and it’s free!