Tuesday, March 13, 2012

Stuffed Zucchini Cups

And another delicious recipe by Vegan Miss!

Prep Time: 10 minutes

Cook Time: 30-40 minutes

  • 1 8 oz package Upton's Naturals Ground Seitan
  • 2 large zucchini
  • 2-4 Tbsp olive oil
  • 1/2 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 1 small green pepper, finely diced
  • 1/2 C button mushrooms, sliced
  • 1 Tbsp fresh basil, minced
  • 1 Tbsp fresh parsley, minced
  • salt and pepper, to taste
  • 1/4 tsp oregano
  • 1/4 C tomato basil pasta sauce
  • vegan mozzarella, to top
  • vegan Parmesan, to top (optional)
  • sea salt, to top (optional)

  1. Preheat oven to 350 degrees.  
  2. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent. Add the garlic, green peppers, mushrooms, and Ground Seitan. Cook for about ten minutes, until the crumbles are brown. Add the basil, parsley, and oregano and keep cooking for another two minutes. 
  3. Cut the zucchini in about one inch pieces. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom.
  4. Fill the zucchini with the crumble mixture and top with pasta sauce, mozzarella, and parmesan. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt.