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.
Course
Appetizer
Cuisine
American
Servings8servings
AuthorMichael Suchman and Ethan Ciment
Ingredients
2cupsmarinara sauce
4medium zucchini
2garlic cloves, minced
2medium tomatoes, seeded and finely chopped
1cupfinely chopped cremini mushrooms
1teaspoondried basil
1/2teaspoondried oregano
1/4teaspoonred pepper flakes
2tablespoonsextra-virgin olive oil
3/4cupnondairy Parmesan, divided
2tablespoonsfinely chopped fresh basil
Instructions
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.