Feel Good Friday 🤗
This was a great way to use some zucchini 👍
Stuffed zucchini was super easy and flavorful 😋
4 medium zucchini
1 pack meatless ground beef
1 sm can tomato paste
Garlic, nutritional yeast
1/2 dry cup couscous
Powdered vegan Parmesan
Preheat oven to 425’
Prep cookie sheet
Wash and cut in half squash
Scoop out seeds. Put in saucepan and save.
Line zucchini on cookie sheet and spray with olive oil. Sprinkle with salt
Bake 20-30 minutes depending on size of zucchini.
Once it starts getting soft and brown take out.
While the zucchini is baking…
Add the meatless ground meat to the pot with the zucchini seeds.
Add the can of tomato paste and cook on medium.
Stir often. Add garlic and nutritional yeast as desired. I used about 1 TB garlic paste and 2TB nutritional yeast. Plus whatever seasoning you like. I used oregano.
Keep stirring till all cooked.
While that is cooking…
Microwave (if you don’t want to use another pot) a 1/2 cup of couscous.
Then add cooked couscous to mixture.
Once zucchini is cooked remove tray from oven.
Now carefully stuff the filling into the hot zucchini.
Top each zucchini with panko bread crumbs and vegan Parmesan.
Put back in oven for 10-15 minutes until top is brown.
Serve on top of a salad or eat with what ever sounds good 😉
I really loved the stuffing. The seed pulp made it moist and fluffy 🙌
Have a great weekend 🥰
#stuffedzucchini #zucchini #meatlessmonday #plantbased #forksoverknives #eatyourveggies #healthyfood #eathealthy #cleaneating #yummy #vegetarian #veganrecipes #vegan #veganfood #vegansofig #veganfoodshare #veganfoodie #vegandinner #veganeats #veganrecipe #veganfoodlovers #veganbowls #buzzfeedvegan