Wednesday, May 11, 2011

Italian Stuffed Zucchini w/ Tempeh

Do you ever notice how people are always trying to give away zucchini in the summer?

Gardeners always seem to have an abnormal amount of zucchini, like it’s some sort of weed. Of course, I would never consider zucchini a weed. When it is in season it is one of the best vegetables out there.

I think the problem is people just don’t know what to do with it. I generally see zucchini prepared in one of three ways:

1. Breaded & Fried
2. Zucchini Bread
3. Pan fried to hell with onions.

Don’t get me wrong, all of these are delicious but there just has to be another way.

I, of course, like to think of zucchini as more of a vessel. Just think of all the wonderful things a hollowed out piece of zucchini can hold!?!?!

These zucchini boats are ridiculously easy and you can be as creative as you want with them. Serve them with a small side of pasta or couscous and you have an excellent and easy way to use your zucchini.

I made some with a little bit of Daiya and some without. Both were excellent!

Click “Read More” for the recipe…

Italian Stuffed Zucchini w/ Tempeh
Source: Veg Web

4 zucchini, halved
olive oil
salt, to taste
pepper, to taste
2 (8-ounce) packages tempeh, cut into bite sized pieces
1/2 cup sundried tomatoes, oil packed
1/2 teaspoon red chili pepper flakes
4 sprigs thyme
3 cloves garlic
1 to 2 teaspoons smoked paprika
grated vegan cheese (optional)

Preheat oven to 400 degrees F. Hollow out the raw zucchini with a spoon and brush with olive oil, salt, and pepper. Roast in the oven cut side down for 10 minutes. Set aside and let cool.

Lightly break up tempeh by hand and place in a food processor followed by sundried tomatoes, pepper flakes, thyme, garlic, and paprika. Pulse, pulse, pulse!

Heat olive oil in a large skillet over medium-high heat. Transfer the tempeh mixture to the skillet and saute for about 5 minutes adding salt, pepper, and more seasonings to taste.

Stuff zucchini with the tempeh mixture and enjoy!

If you are using vegan cheese; place in the oven and broil for 2 minutes or until cheese is melted.

Chubby Vegan Notes
  • I love sun dried tomatoes, so they are a must have in this recipe. I do, however, think the thyme is definitely optional.
  • When you hollow out the zucchini, make sure to leave some on the sides so that all your insides don’t spill out.
  • Mushrooms would make an excellent addition to this mixture; so would onions, peas, roasted red pepper, spinach, and maybe even artichokes.
  • Next time I make this I may use a tofu or mixed nut stuffing. So many ideas!


  1. have you ever tried rawsta? it's raw pasta using a spiralizer to turn zucchini into pasta noodles. it's a great way to eat zucchini and the noodles can be topped with any sauce the heart desires.

  2. I haven't... But I think a spiralizer is on my list of kitchen gadgets I would like to buy soon.

  3. This looks so yummy! I'm looking forward to trying it.

    I also like enchiladas with zucchini, corn, and black beans.


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