Dairy Free Classic Stuffed Zucchini
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Learn more →Ingredients
4 servings
For the zucchini boats
- 4 medium zucchini (about 8 oz each)
For the filling
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 lb ground beef (85% lean)
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup cooked white rice
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For topping
- ½ cup shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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