Stuffed Zucchini

This is a yummy and quick dish to make.  I served mine with corn on the cob, but you could easily do a grain. I made enough for for two people (including some leftovers for lunch), but you could easily make this for a large group.


Stuffed Zucchini
Ingredients:
2 medium zucchini
1 vine ripe tomato
1/4 pound fresh mushrooms (I used crimini), chopped fine
1/2 red pepper, chopped fine
1/2 medium to large sweet onion, chopped fine
2 garlic cloves, minced
1/4 cup of dry white wine (I used Savignon Blanc)
EVOO sauteing
salt and pepper to taste
2 tablespoons fresh basil, chopped fine
1/2 cup bread matzo meal (I had this left over from Passover), you could also use bread crumbs or Panko
3 tablespoons of vegan Parmesan


Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making boats. Use a paring knife and carefully hollow them out, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. 


Place the boats in an oiled baking dish, I used a glass dish. Chop all the vegetables, but keep them separate. Heat olive oil in large skillet. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms, chopped zucchini innards, a few minutes later tomatoes, chopped basil, salt and pepper. Simmer uncovered about 15 minutes. Taste for seasonings. 

Mix in the matzo meal and 2 tablespoons of the vegan Parmesan to help hold it all together. Fill all the zucchini boats and bake at 350F for 45 minutes, until boats are tender but still holding their shape. I covered the boats for the first 30 minutes of cooking and uncovered for the last 15 minutes to allow them to brown.  Let cool for 10 minutes before serving.

Place 1-2 boats on each plate and garnish with the remaining vegan Parmesan.  

I love corn on the cob and this was the first time I was able to get it this season.  I take the corn and wrap it in tin foil with a little Earth Balance, garlic salt, and pepper.  Cook it in the stove until tender.  You can also do this on the grill and it is equally delicious.