Indulge in the mouthwatering delight of Vegan Mushroom Stuffed Zucchini!
This flavorful and healthy recipe will become an instant favorite among your loved ones. And the best part? It won’t break the bank!
With just a handful of budget-friendly ingredients, you can create a culinary masterpiece. These include zucchini, mushrooms, onions, spices and cheese.
Zucchini is perfect for stuffing, as it maintains its shape beautifully even after baking.
Waste not, want not – the zucchini core is also put into the filling! Along with fried onions, mushrooms, and cheese.
Whether served as an appetizer, a side dish, or a light dinner, these stuffed zucchinis are guaranteed to impress.
Mushrooms, the unsung heroes of this dish, serve as a fantastic meat substitute.
Packed with nutrients akin to those found in beef, mushrooms boast the added benefit of being cholesterol and fat-free.
Their abundance of B vitamins provides a much-needed energy boost by efficiently breaking down proteins, fats, and carbohydrates.
Additionally, mushrooms aid digestion and contribute to a radiant, healthy complexion.
Don’t miss out on the opportunity to savor the incredible flavors of Vegan Mushroom Stuffed Zucchini!
It’s time for the sheer joy of creating a masterpiece in your own kitchen!
Get ready to embark on a culinary adventure that will leave you craving more.
Vegan Mushroom Stuffed Zucchini – VIDEO RECIPE
how to cook Vegan Mushroom Stuffed Zucchini?
To start, preheat your oven to 180°C (350°F). Give the zucchini a good wash, then cut off the stalks and slice them into several pieces.
TIPS: Both zucchini and courgettes can be used for this recipe.
TIPS: For this recipe, it’s best to use medium-sized zucchini.
Next, carefully remove the core of the zucchini to create little barrels.
TIPS: Wondering how to remove the core from a zucchini? You can either use a special knife designed for this purpose or a regular spoon.
Grease a baking sheet with some vegetable oil and arrange the zucchini on it. Make sure to grease the zucchini insides with a little more oil as well.
TIPS: Applying vegetable oil to your veggies is a breeze with a silicone pastry brush. Alternatively, you can also use spray oil.
Place the baking sheet with the zucchini into the preheated to 180°C (350°F) oven and let them bake for about 20 minutes.
TIPS. Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
While the zucchini is baking, chop up the mushrooms into cubes.
Peel the onion and cut it into cubes as well.
Don’t forget to cut the core of the zucchini into cubes too.
Heat up some vegetable oil in a frying pan over high heat. Toss in the chopped onion and mushrooms, and fry them for about 5 minutes. Season with salt and black pepper to taste.
Add the cubed zucchini core to the onion and mushrooms. Fry for another 2 minutes. Once done, let the mixture cool.
Transfer the filling to a medium-sized bowl and add grated cheese. Give it a good mix.
Now, it’s time to fill the zucchini barrels with the prepared filling. Make sure each barrel is nicely stuffed.
To add a little extra flavor, top each zucchini barrel with a bit of sour cream.
TIPS: When baking vegetables, you can give them a little extra flavor by greasing them with either natural yogurt or mayonnaise mixed with grated cheese.
Pour about 1/2 cup (125 g) of water onto the baking sheet with the zucchini. Then, place it back into the oven, which should now be preheated to 200°C (400°F). Let it bake for another 20-25 minutes.
Once the zucchini is done, take the baking sheet out of the oven. Let it cool slightly.
To finish it off, sprinkle some freshly chopped parsley leaves over the zucchini barrels.
Serve your delicious Vegan Mushroom Stuffed Zucchini alongside some red sweet pepper. Bon appétit!
Vegan Mushroom Stuffed Zucchini
- Zucchini – 3 pcs. (1 kg)
- Champignons – 8 pcs. (150 g)
- Onion – 1 pc. (130 g)
- Grated cheese – 1/2 cup (50 g)
- Sour cream – 3 tbsp. (45 g)
- Salt – 1/3 tsp. (2 g)
- Ground black pepper – 1/3 tsp. (1 g)
- Water – 1/2 cup (125 g)
- Sweet red pepper
- Vegetable oil
- Cut the zucchini crosswise into several pieces. Carefully remove the core so that the barrels are obtained.
- Put the zucchini barrels on a pre-oiled baking sheet. Grease the barrels inside with a little vegetable oil.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes.
- Mushrooms, onions and the core of zucchini cut into cubes.
- Pour some vegetable oil into a frying pan over high heat. Add onions and mushrooms, cook for 5 minutes. Season with salt and black pepper. Add the core of the zucchini and fry for another 2 minutes, cool.
- Transfer the filling to a medium bowl, add grated cheese, mix.
- Fill the zucchini barrels with filling. Top each barrel with sour cream.
- Pour water into a baking sheet with zucchini. Bake in a preheated oven at 200°C (400°F) for another 20-25 minutes.
- Sprinkle baked zucchini barrels with parsley leaves, serve with red sweet pepper.