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How to make:

Southwestern Vegan Stuffed Zucchini

This Vegan Stuffed Zucchini recipe is packed full with a savory, spicy Southwestern filling. It’s a balanced, easy vegan dinner recipe.

Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
two halved zucchinis filled with a Southwestern mixture of vegan ground meat, beans, corn, avocado, tomatoes and a drizzle of vegan nacho cheese
Author:
Emilie
Yield:
3 1x

Ingredients

Instructions

  1. Preheat oven to 375F.
  2. Prepare the zucchini. Chop the hard ends off the zucchini. Slice each in half lengthwise. Scoop out the inside of each half, leaving them about ½-inch thick. Set aside the scooped out zucchini. Place the zucchini halves in a 9×13 casserole dish. Bake for 15 minutes, then set aside.
  3. Cook sorghum mixture according to package directions.
  4. Warm a skillet over medium heat; add a little oil or water. Finely chop the reserved zucchini that you scooped out; add to skillet. Cook for 4-5 minutes, until tender.
  5. Make the filling. Add black beans, corn, salsa and spinach; stir. Cook until corn is cooked through (if frozen), about 5-7 minutes. Add cooked sorghum mixture; stir to combine evenly.
  6. Scoop filling mixture into each zucchini half. Bake for 20-25 minutes, until zucchini is tender.
  7. Top with avocado, chopped cilantro, and other desired toppings.

Notes

You will have leftover filling after stuffing the zucchini. I like to save the leftovers to serve over greens for an easy lunch!