The large zucchini’s are in season during the summer, and this is when I cook up this delicious recipe.

Buying what’s in season can save you money.

This recipe contains black beans that are the plant based protein. Which gives this recipe a thumbs up for the healthy fibre.

I made this recipe with the Italian flavouring, with a buttery roasted garlic tomato oil. The crunchy topping is a plant based parmesan made from cashews, dash of salt, and garlic.

Serve with a side of salad.

Vegan, Vegetarian, plant based, diabetic friendly, celiac friendly.

Large stuffed zucchini recipe vegan gluten free

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

Equipment

1 large baking pan covered with parchment paper
Instant pot or pot on stove
Large Mixing Bowl
Loaf pan
Knife
cup, 1/2 cup, 1/4 tsp, 1/2 tsp, tsp, tbsp,

Ingredients

1 Large zucchini. If you do not have, use 2 medium size zucchini.

Instant Pot

1 can Black beans organic 398ml, drained and rinsed
1 cup White Basmati or Jasmine Rice, rinsed and drained
2 tbsp Vegan butter
1 1/2 cups cold filtered water

Stuffing spices

1/4 tsp Black Pepper ground
1/2 tsp Himalayan or sea salt ground
2 tbsp Parsley dry or fresh
1/4 tsp Red Chili Flakes
1 tsp Fennel Seeds
3 tbsp Nutritional yeast
1 tbsp Fresh lemon juice
1 tsp Apple cider vinegar or White Balsamic Vinegar

Roasted Red Pepper Garlic Oil

23 Cherry tomatoes - approx. 1 carton
7-8 Cloves of garlic
1/2 cup Sunflower 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 stuffing
Top 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.

Keyword black beans, Dairy-Free, garlic, gluten free, recipe, vegan parmesan, vegan, vegetarian, zucchini

Tried this recipe?Let us know how it was!