Description
This delicious summer zucchini recipe is so easy and can be made Vegan. For the vegan version, substitute the beef for the vegan mixture below and use vegan cheese instead of parmesan and feta. We used our favorite vegan ricotta.
Ingredients
Tomato Sauce, use your favorite store-bought (for a homemade version, see my easy recipe below)
For the beef filling: (see vegan version below)
6 tablespoons extra-virgin olive oil, divided
4 cups chopped brown mushrooms
1 cup chopped white onion
½ cup chopped red bell pepper
2 tablespoons chopped garlic
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
½ teaspoon cayenne (optional)
1 lb ground beef
4 cups spinach
For the zucchini:
5 large zucchini, cut in half lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Dried oregano
Garlic powder
½ cup crumbled feta, or more if desired
½ cup parmesan, or more if desired
Easy Tomato Sauce:
14½ ounces whole or crushed canned tomatoes
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cayenne (optional)
For the Vegan filling:
6 tablespoons extra-virgin olive oil, divided
4 cups chopped brown mushrooms
1 cup chopped white onion
½ cup chopped red bell pepper
2 tablespoons chopped garlic
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
½ teaspoon cayenne (optional)
4 cups spinach
1 cup cooked rice
Instructions
Preheat oven to 375F.
Make the beef filling:
In a large sauté pan over high heat, heat 4 tablespoons olive oil. Add the mushrooms and onions and sauté until cooked thoroughly, about 5 minutes. Add the red bell peppers and garlic, stirring constantly. Add 1 teaspoon salt and 1 teaspoon pepper and cook 2 more minutes. Then add the spinach and sauté for 1 minute, or until thoroughly cooked. Transfer to a large bowl and set aside.
In the same pan, add the remaining 2 tablespoons olive oil, the ground beef, the remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and stirring constantly, sauté until meat is thoroughly cooked, about 4-6 minutes. When done, add to the vegetable bowl and mix to combine. Set aside.
Make the zucchini:
Using a spoon, scoop out the pulps from the zucchini halves, reserving for later use. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and garlic powder. On a parchment paper-lined baking sheet, spoon a little tomato sauce under each zucchini half. Fill each half with the beef mixture. Then pour about 2 tablespoons of the tomato sauce over the beef. Place in the oven and cook until zucchini are tender, about 20 minutes. (I like my zucchini boat to be firm, but feel free to cook longer If you want a softer zucchini.) Remove from oven. Top with crumbled feta and parmesan. Return to oven and cook until cheese is melted, about 3 minutes. Serve.
Make the Tomato Sauce:
Place tomatoes in a blender and blend until smooth. Transfer to a saucepan over medium heat and bring to a gentle boil. Add the salt, pepper, garlic powder, and cayenne and stir to combine. Set aside.
Make the Vegan filling:
In a large sauté pan over high heat, heat 4 tablespoons of olive oil. Add mushrooms and onions and sauté until cooked thoroughly, about 5 minutes. Add the red bell peppers and garlic, stirring constantly. Add 1 teaspoon salt and 1 teaspoon pepper and cook 2 more minutes. Then add the spinach and sauté for 1 minute, or until cooked thoroughly. Transfer to a large bowl. Add the cooked rice and stir to combine.
