Go Back
Italian Tempeh and Sun-Dried Tomato Stuffed Zucchini

Italian Tempeh and Sun-Dried Tomato Stuffed Zucchini

Print Recipe Pin Recipe
Servings 2

Ingredients
  

  • 2 medium zucchinis
  • extra virgin olive oil
  • salt
  • pepper
  • 1/4 cup sun-dried tomatoes not oil packed, diced
  • 1 tablespoon grapeseed or canola oil
  • 1 tablespoon Braggs liquid aminos soy sauce, or tamari
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon fennel seed crushed
  • a pinch of crushed red pepper
  • 1/4 cup water
  • 1/4 teaspoon Browning & Seasoning Sauce optional
  • 4 ounces tempeh crumbled or small diced

Instructions
 

  • Place dry sun-dried tomatoes in hot water to reconstitute. After 15 minutes, strain and they will be ready to use.
  • Preheat oven to 400° F.
  • Slice zucchinis in half, lengthwise and scrape out the centers. Set the scraped out zucchini guts aside and save for the stuffing mixture (for that double zucchini goodness).
  • Oil the zucchini with extra-virgin olive oil (a Misto oil sprayer is great here), and add a bit of salt and freshly cracked black pepper to the hollowed area. Lay cut side down in a pan and cook 10 minutes at 400° F.
  • In a small saucepan over medium heat, add grapeseed oil, Braggs liquid aminos, sage, fennel, crushed red pepper, water, Browning & Seasoning Sauce (optional), and tempeh. Stir and continue to cook about 10-15 minutes until all liquid is absorbed and tempeh just starts to brown.
  • After the liquid is fully absorbed into the tempeh, add the sun-dried tomatoes and zucchini guts to the tempeh in the saucepan (still over medium/medium-low heat).
  • After the zucchinis have finished cooking for 10 minutes, remove them from the oven. When the stuffing is ready, stuff the zucchinis with the tempeh and sun-dried tomato mixture and bake upright for 5 minutes. Serve with rice.