stuffed zucchini
prep time
cook time
total time
recipe type: savoury, main meal, lunch, dinner
serves: 4
  • 2 large, but not monstrous zucchini (maybe 20-25 cm long and 5 cm wide)
  • ½ tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic
  • 500g of fresh tomatoes or equivalent canned
  • salt
  • 1 tablespoon chopped fresh basil
  • ½ cup rolled oats
  • grated vegan cheese for topping - i used some home made soy cheese with some vegusto
  1. Cut the zucchini into 8-10 cm lengths(whatever works best for your baking dish) and split lengthwise
  2. Put them into a steamer and steam until barely tender but not too soft, just enough so you can easily scoop the centre out.
  3. In a large frying pan, heat the oil and add the onions and fry until soft, then add the garlic and fry for 30 secs.
  4. Add the chopped tomatoes and salt to taste and cook until they collapse into a sauce, add liquid if needed. I also give them a squash with a potato masher to hurry things along.
  5. Remove the zucchini from the steamer, scoop out the centre seeds, chop the seeds and pulp and add back to the sauce.
  6. Arrange the zucchini cut side up in a baking dish. Season with some salt - not a lot. This is important otherwise the zucchini taste incredibly bland.
  7. Add the oats to the sauce and simmer for 5 minutes.
  8. Stir in the basil and check the seasoning.
  9. Scoop the sauce into the zucchini shells, there should be enough to fill them and cover them completely.
  10. Spread the cheese over the top and bake in a 200 C oven for 20 minutes
Don't use the really monster zucchini, they are too tough. The skins need to be still tender and shiny. Once the skins harden and go dull they are no good for this recipe, or much else either!
Recipe by quinces and kale at