fbpx
Zucchini Stuffed with Sunflower Hache

Stuffed Zucchini

This vegan stuffed zucchini recipe is completely plant-based and perfect for a hearty summer meal!

  • Prep Time25 min
  • Cook Time40 min
  • Total Time1 hr 5 min
  • Cuisine
    • American
  • Course
    • Main Course
  • Suitable for Diet

Ingredients:

  • 1 pack of Sunflower Haché
  • 3-4 zucchinis
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic, minced
  • 1 cup water
  • ½ red pepper, diced
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp paprika
  • ½ tsp dried rosemary
  • ½ tsp salt
  • 1 pinch pepper
  • 1 cup Shredded vegan “cheese”

For the sauce:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic, minced
  • 1 tbsp agave syrup or maple syrup
  • 2 cans stewed tomatoes
  • 1 tbsp fresh basil
  • 2 tsp oregano
  • ½ tsp dried thyme
  • pepper
  • salt

Directions:

1

Halve zucchini and hollow out. Save the zucchini “pulp” in a bowl. Heat the onions and garlic in a pan with a little olive oil. Add agave syrup and fry everything lightly. Add half of the pulp of the zucchini and fry lightly.

Add 2 cans of stewed tomatoes and add basil, oregano and thyme and stir well. Add the salt and pepper and bring the sauce to the boil.

2

Now fill the contents of the pan into a baking dish and place the zucchini halves side by side in the baking dish.

3

Heat the onions and garlic in a pan with a little olive oil and add the Sunflower Haché with a little water and fry. Add half of the pulp of the zucchini, diced red pepper, paprika, tomato paste, and soy sauce. Mix everything well. Then season with rosemary, salt and pepper. Now add 2/3 cup vegan cheese and stir in.

4

Spoon filling into zucchini boats and top with remaining vegan cheese. Bake at 350 degrees F for 40 minutes.

Share this post

Share on facebook
Share on twitter
Share on pinterest
Share on print
×
×

Cart