Stuffed Zucchini Recipe | Delicious Vegan Lunch

I enjoy reading Merely Marie's blog.

Beautiful photography, food & style.

I just click on her site, sip my tea and have a good time reading the latest.

When I saw her pizza stuffed zucchini recipe I had to veganize it! 

I will say that I was a little nervous, since I'd never had zucchini baked like this. Plus, I didn't think the kids would eat it. 

My 3 boys really liked it! I love when I'm wrong about this type of stuff!

The zucchini is firm, the flavor is bomb and it's a simple recipe. Major plus!

Check out the deets...

Stuffed Zucchini

by Brown Vegan

Prep Time: 10 mins

Keywords: bake entree vegan

Ingredients (Serves 4)

  • 4 medium zucchini (ends chopped off, halved length-wise, and flesh cored out-save flesh for later)
  • 2 vegan sausage links, chopped in small pieces (Field Roast or Tofurky are good brands)
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups marinara sauce
  • 1 cup vegan cheese of mozzarella or cheddar cheese (Daiya and Follow Your Heart are good brands)


Preheat oven at 375º

Line a large baking sheet with aluminum foil, spoon 1/2 to 1 cup of sauce over the bottom of the pan, and lay hallowed out zucchini’s skin side down.

Over med-hi heat, add olive oil to a large skillet, then onion, bell pepper, the zucchini flesh, salt and black pepper.

Saute until onion is translucent, about 6 mins.

Then mix in the vegan sausage and remaining marinara sauce, continuing to cook for about 2 minutes.

Stuff each zucchini halve with about 2 tablespoons of the mixture.

Sprinkle on vegan cheese and bake for 20 mins.

During the last 2 mins, you may need to turn on the broiler to help melt the vegan cheese.


Powered by Recipage

Let me know what you think once you try it!

Music playing while I cooked....

New Edition: If It Isn't Love