Baked Stuffed Zucchinis

Very quick weeknight dinner (: Not to mention low carb and vegetarian!


  • 4 medium sized zucchinis
  • 1 12oz package of Smart Ground Veggie Protein Crumble*
  • 1/2 onion, minced
  • 3-4 cloves of garlic, minced
  • 8 small crimini mushrooms, minced
  • 1/2 15oz can diced tomatoes
  • 1 tbs parsley
  • 1 tsp allspice
  • 2 tbs white wine
  • grated parmesan
  • salt

*looks to be about the volume of 3/4 to 1lb of ground meat


  • Preheat oven to 325F.
  • Halve zucchinis and scoop out the seedy insides.
  • Line a baking pan with aluminum foil, add a dash of beef broth and place zucchini halves, skin side up, in the oven and bake ~ 15 min.
  • Heat a bit of oil in a large nonstick pan. Saute onions, 2 min. Add mushrooms and garlic. Continue sautéing until mushrooms lose much of their liquid and reduce 50% in size. Season with parsley, allspice and salt.  Remove into separate bowl and set aside.
  • Reheat the pan and add the protein crumble, adding some of the tomato juice from the can.
  • Add onion mixture back in, along with diced tomatoes with juice and the wine. (Add more beef broth if too dry, but you don’t want the mixture to be soupy.) Stir and let the liquids absorb fully.
  • Pull zucchinis out of the oven and spoon protein mixture into the halves. Pack tightly, top with shredded parmesan, and return to oven for 10 more min. Remove and serve!

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