Cheesy Stuffed Zuccs with Pesto

Cheesy Stuffed Zuccs with Pesto

​Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

What You Need

• 4 Large Zucchinis (Try to get them comparably sized)
• 2 Tbsp.  Unsalted Butter 
• Drizzle EVOO
• 1 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• 1 1/2 Tsp. Italian Seasoning
• 1/2 Tsp. Dried Oregano
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 340g Impossible Foods Beef
• 1 Tbsp. Fresh Basil, torn or roughly chopped
• 2 1/2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 C Cooked Rice (Brown or White)
• 1/2 540ml can Salt-Free White Beans, rinsed
• 1 2/3 C Pizza Mozzarella, divided
• Himalayan Salt & Cracked Pepper
• Prepared Pesto

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

• Garnish - Fresh Parsley & Basil, Grana Padano

Notes

• The prep / cook time does not accommodate the preparation of fresh pesto. Add some extra time if you're preparing the pesto from scratch. Ideally, you would do so while the zucchini bakes.
• Feel free to sub in your fave store-bought brand pesto.

Directions

• Slice the zucchinis in half lengthwise and use a spoon to carefully scoop out the insides. I find it easiest to keep the zucchini against your counter top / cutting board as it keeps it sturdy as you scrape away. Do your best to get as much of the flesh from the bottom and sides without breaking the zuccs. Reserve 1/2 C of the zucchini flesh and discard the rest. Transfer the zucchini boats to a parchment lined baking sheet and begin your filling.
• Start heating the butter, EVOO, pepperoncini, Italian seasoning, dried oregano, and garlic, in a large skillet set to just below medium. Once heated, stir and let that cook for up to a minute without burning. Add the onion, bell pepper, and a good pinch of both salt & pepper. Cook and stir for 7 - 8 minutes. Make a well in the center of the skillet and drop in the plant-based beef. Break it down in to smaller crumbles as it browns for about 5 minutes. Then, add the Clubhouse seasoning, squeeze the liquid from the zucchini flesh and add that to the skillet, and a generous pinch of both salt & pepper, stir everything together and continue to cook another couple minutes.
• Fold in the cooked rice and beans, season with a good pinch of salt, and wait until the beans & rice come to temperature. Once the skillet is warmed through, give it a taste and season with salt / pepper to your liking. Remove the skillet from the heat and fold in 1 C of the shredded mozzarella until melty and cheesy. ​

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• Preheat your oven to 400 F
• Spray the zucchinis with cooking spray & season with salt before stuffing each of them with the cheesy filling. Do your best to press the filling in to the zucchini until they're all nice and stuffed. Should you have any filling leftover that doesn't fit, you can reserve it in an airtight container for 4 days in the fridge.
• Place the tray in to the pre-heated oven for 15 minutes. Remove the tray and cover the zucchinis with the reserved 2/3 c pizza mozzarella. Return the tray to the oven to bake for another 10 - 15 minutes until cheese is golden and melted & zucchini are tender. Remove the tray and set it on to a wire cooling rack. Dollop your pesto around the tray of zucchini and garnish with fresh basil leaves.
• Serve your zucchini with a sprinkling of fresh parsley, some grana padano, additional pesto if desired, and basil. ENJOY!

HAPPY VEG