Vegan Stuffed Zucchini

By Sara Brecht

Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free

AUTHOR: DETOXINISTA.COM MODIFIED BY: IHHC

Ingredients

Stuffed Zucchini

  • 4 medium zucchini
  • 1 Tbsp. extra-virgin olive oil or avocado oil
  • 1 red onion-diced
  • 1 red bell pepper-diced
  • 1 clove garlic- minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. chili powder
  • 5 C. black beans-cooked (or a 15 oz. can, drained)
  • fresh cilantro (for garnish)
  • corn or cassava root chips (I use Siete brand)

Tahini “Cheese” Sauce

  • 1/4 cup raw tahini
  • 1/4 cup water
  • 4 tsp. lemon juice
  • 1/2 tsp. apple cider vinegar
  • 1 Tbsp. nutritional yeast
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. turmeric (mostly for color)
  • 1/4 tsp. chili powder

Instructions

  1. Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
  2. While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
  3. Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
  4. To prepare the “cheese” sauce, stir together all the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
  5. To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
  6. Note: If you’d prefer to top with real cheese, I’d return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.
  7. Crumble pieces of chips on top for flavor and texture, or use them to help scoop up some of the filling
Posted in Entrees, Healthy Recipes