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.
Mushroom-Stuffed Zucchini
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 recipe makes perfect use of those summer-fresh zucchini.
Servings 8 servings
Ingredients
- 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
Instructions
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Preheat the oven to 400°F. Spread the tomato sauce on the bottom of a 9 x 13-inch baking dish and set aside
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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.
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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.
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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.
Recipe Notes
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.
