Recipe: Veggie-Stuffed Zucchini
This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
Tis the season for zucchini! This variety of summer squash can be eaten raw or cooked, but because its very mild in flavor, I like to get creative with spices and accompaniments when serving it. This recipe uses zucchini as a boat for a simple sauteed mix of onion, eggplant, and bell peppers. It's a delicious, plant-based way to achieve a meaty texture in a satisfyingly light dish. And better yet, zucchini contains only 36 calories in one cup, so it's a great way to keep calorie counts down.
Recipe: Simple Vegetable-Stuffed Summer Zucchini
What You'll Need:
2 tablespoons extra-virgin olive oil
1 white onion
1 large bell pepper (or 2 small) (I used red, but any color will work)
Salt and black pepper to taste
What to Do:
- Preheat the oven to 400 degrees.
- While oven is preheating, chop the onion, eggplant, and red pepper into small bite-sized pieces.
- In a frying pan heat 1/2 tablespoon olive oil and sautée all of the vegetables (except the zucchini!) over medium-high heat. Season with salt and pepper to taste and cook until they are tender (about 5-7 minutes).
- While the veggies are cooking, slice the zucchinis in half length-wise and scoop out the seedy flesh along their centers.
- Drizzle the bottom of a baking dish with 1/2 tablespoon of the extra-virgin olive oil and place the zucchinis in the dish, skin side down.
- Fill the zucchinis equally with the cooked veggie mixture.
- Drizzle the finished stuffed zucchini with remaining tablespoon of olive oil.
- Bake until zucchini is tender (about 20-25 minutes), and enjoy! (To take it up a notch, sprinkle with some freshly grated parmesan cheese before serving.)
Have another favorite stuffed-veggie recipe? Share your secrets in the comments below!