Stuffed Zucchini

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course, Side Dishes
Cuisine American
Servings 2 Servings


  • Microwave
  • Stove


  • 1/2 cup textured vegetable protein small crumbles
  • 2 zucchini medium to large
  • 1 tbsp Earth Balance butter
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 1 cup mushrooms diced
  • 1 1/2 tsp smoked paprika powder
  • 1 tsp Italian seasoning ***Click on Italian Seasoning Recipe link
  • 1/2 tsp chili powder
  • 1/4 cup tomato sauce
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1/4 tsp black pepper cracked


  • Place the textured vegetable protein in a bowl full of water to rehydrate and set aside.
  • Poke holes all over the zucchini with a fork and place on a microwave safe plate. Microwave on high in 2 minute intervals, flipping each time, until they are tender and can be pierced easily with a knife. Remove from the microwave to cool.
  • In a large pan heat the butter over medium to high heat. Add the onion and garlic, saute until transparent for about 5-7 minutes. Add the mushrooms and brown on all sides.
  • Drain the TVP and add to the pan along with paprika, cumin, chili powder, and Italian seasoning. Stir well; letting cook for another 2 minutes to release the fragrance.
  • Continue to add the soy sauce, tomato sauce then reduce the heat to low.
  • Slice the zucchini in half and scoop out the pulp with a spoon. Roughly chop the pulp and add back into the pan and stir well.
  • Plate zucchini half's and fill with mixture and top with black pepper. Enjoy!


Serves well with plant-based sour cream, diced avocado, or fresh chopped cilantro.

My Notes

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