Large Stuffed Zucchini Italian flavoured - Vegan GF
Nutriment Health and Fitness
During the summer the zucchini are abundant. There are a few different sizes and colours of zucchini's. The one I used in this recipe is the Largest called Marrow Zucchini.Enjoy this tasty dish that brings you a plant based protein.Vegan, Vegetarian, Dairy Free, Gluten Free, Diabetic Friendly, Sodium Friendly
1Large zucchini. If you do not have, use 2 medium size zucchini.
Instant Pot
1canBlack beans organic 398ml, drained and rinsed
1cupWhite Basmati or Jasmine Rice, rinsed and drained
2tbspVegan butter
1 1/2cupscold filtered water
Stuffing spices
1/4tspBlack Pepper ground
1/2tspHimalayan or sea salt ground
2tbspParsley dry or fresh
1/4tspRed Chili Flakes
1tspFennel Seeds
3tbspNutritional yeast
1tbspFresh lemon juice
1tspApple cider vinegar or White Balsamic Vinegar
Roasted Red Pepper Garlic Oil
23Cherry tomatoes - approx. 1 carton
7-8Cloves of garlic
1/2cupSunflower oil
Instructions
Cut the washed zucchini in half, length wise. Hollow out the center of each half with a metal spoon. There should be large seed to throw into the compost.Set both cut side up on the parchment papered baking tray.
Roasted tomato garlic oil
Add the cherry tomatoes to the loaf pan with the whole garlic cloves and oil.If the cloves are large, cut them in half.Bake in the oven at 375°F for 30 minutes.Mash the tomatoes and garlic with a fork.
Stuffing
Using the instant pot, add in the butter, rice, beans and water. Set the lid on, and set the vent to seal. Press the manual button, then timer for 4 minutes. It should start.Allow it to cook and vent naturally until the silver plug drops. Approximately 20 minutes.Stir the beans and rice together.Add the herbs to the mixed rice and beans. Mix well. It should be sticky and come together in a ball.
Vegan Parmesan Cheese
Food process the cashews, nutritional yeast, salt and garlic powder.Pulse quite a few times until the texture is a grainy meal.
Bake
To the hollowed out sections of the 2 zucchini half's, add a good layer of the roasted tomato oil.Top with the rice and bean stuffingTop with a coat of the roasted tomato oil leave a little left for serving.Top with vegan parmesan cheese.Bake at 375°F for 60 minutes. If the flesh is still a little tough at the thickest parts when pressed with a fork, then add another 15 minutes to bake.
Remove and cut into large pieces for each person.Serve with the vegan parmesan cheese and roasted tomato garlic oil if any left.If there are any left overs, allow to cool completely. store covered in the fridge for left overs the next day.