Prep tips: Dice the red pepper, crumble the tempeh, and shred the Gruyère while the onions and mushrooms are cooking. This stuffing can be made ahead and reheated. If you don’t want to grill, the zucchini can be roasted in a 425-degree oven for 15 minutes, or until tender.
Zucchini Stuffed with Tempeh and Gruyère
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Ingredients
- 4-6 large zucchini (about 48 ounces total)
- 1 teaspoon plus 1 tablespoon olive oil divided
- 1/2 cup diced onion
- 1 8-ounce package sliced mushrooms
- 1 8-ounce package soy tempeh crumbled
- 1/2 cup finely diced red bell pepper
- 1 1/4 teaspoons ground sage or salt-free poultry seasoning
- 1/4 teaspoon salt
- 2/3 cup reduced-sodium vegetable broth
- 1/2 cup chopped fresh parsley
- 2 ounces Gruyère cheese shredded
Instructions
- Preheat grill. Cut zucchinis in half lengthwise, then scrape out seeds with a spoon and discard. Brush zucchini halves on all sides with 1 teaspoon olive oil. Grill, turning, 15 minutes or until tender. Keep warm.
- While zucchini is grilling, heat remaining 1 tablespoon olive oil in a wide skillet. Add onion and mushrooms. Cook over medium heat until browned, 6–8 minutes. Add tempeh, bell pepper, sage, salt, and broth to pan. Cover and cook over medium heat, stirring occasionally, until liquid evaporates, 3–5 minutes. Stir in parsley and cheese. Season to taste with salt and pepper, if desired.
- Mound filling into zucchini halves and serve.
Recipe Notes
Nutrition Facts
Zucchini Stuffed with Tempeh and Gruyère
Amount Per Serving
Calories 160
% Daily Value*
Cholesterol 8mg
3%
Sodium 141mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 5g
20%
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 160 cal, 42% fat cal, 8g fat, 2g sat fat, 8mg chol, 11g protein, 13g carb, 5g fiber, 141mg sodium
