You just can’t have the Zucchini Times without at least one stuffed zucchini This was a very good stuffing mixture and since I am in my three week vegan living trial, this is completely vegan (which is why the cheese is not melted).
1 gorgeous, yes we still love them, fresh zucchini – size is a matter of preference
1 Italian vegan sausage (mine was homemade, recipe will be posted in the future)
2 Tablespoons quinoa, color does not matter
1/4 cup veggie stock
1 small onion, diced
2 cloves garlic, minced
1/4 cup fresh breadcrumbs
3 large basil leaves, minced (or 2 tsp dried)
salt and pepper to taste
a pinch of crushed red pepper if your sausage doesn’t have it
fresh tomato sauce
mozzarella cheese – I used Vegan Gourmet
Toast the quinoa in a dry pot over medium heat just until you hear it begin to pop, shaking frequently. It will get slightly darker and smell a bit nutty. Add the veggie broth, turn the heat to med-low and cover tightly. Cook for 10-12 minutes, until the liquid is absorbed and the quinoa is tender.
Meanwhile, crumble the veggie sausage into a bowl and add the onion, garlic, and basil. Toss in the cooked quinoa and breadcrumbs. Season to taste – yum.
Halve your zucchini lengthwise – I’d say get a medium, but that can mean a lot of different sizes when you are dealing with zucchinis. If you are growing your own, I’ll say it’s a 5-7 day old one
Scoop out the seeds with a spoon and drop a few drops of olive oil in each. Give it a good massage – inside and out and season with salt and pepper. Stuff the zucchini halves each with half the stuffing. Coat the bottom of a baking dish with a bit of the tomato sauce (how much is your preference). Carefully set the stuffed zucchini in and cover with foil, being careful not to touch your lovely stuffing with the foil.
Bake at 350 degrees for about 30 minutes (more or less, depending on the size of your zucc). Uncover and add your cheese. Back into the oven for 5-10 minutes.
Plate and enjoy!