In the summer, farmers’ markets in New York City are overflowing with fresh zucchini, but there’s only so much zucchini bread and zoodles a vegan can make! This Mushroom-Stuffed Zucchini recipe from NYC Vegan by Michael Suchman and Ethan Ciment makes perfect use of the summer-fresh produce.
- 2 cups marinara sauce
- 4 medium zucchini
- 2 garlic cloves, minced
- 2 medium tomatoes, seeded and finely chopped
- 1 cup finely chopped cremini mushrooms
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 3/4 cup nondairy Parmesan, divided
- 2 tablespoons finely chopped fresh basil
Preheat the oven to 400°F. Spread the tomato sauce on the bottom of a 9 x 13-inch baking dish and set aside
Cut the zucchini in half lengthwise. Using a spoon, scoop out the pulp and seeds, leaving a 1/4-inch thick shell. Transfer the zucchini shells to the baking dish, cut-side up. Chop up the pulp from the zucchini and place it into a large mixing bowl.
Add the garlic, tomatoes, mushrooms, basil, oregano, red pepper flakes, oil, and 1/2 cup of the cashew Parmesan to the bowl with the zucchini pulp. Mix well. Spoon the mixture into the zucchini shells.
Cover the baking dish with aluminum foil. Bake for 25 minutes, or until the zucchini are tender. After 25 minutes, uncover the baking dish and bake for 5 minutes longer. Remove the zucchini from the oven. Top them with the fresh basil and remaining 1/4 cup cashew Parmesan and serve warm.
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.