The Best Vegan Veggie Ground Stuffed Zucchini Oil-Free

Lentil & Quinoa Stuffed Zucchini

INGREDIENTS

2 zucchinis, cut in half lengthwise
1 cup cooked quinoa
1 cup cooked lentils
⅓ cup HV simple tomato sauce    • Simple Tomato Sauce: Oil-free, Refine...   ( Nightshade Free Sauce:    • Simple Nightshade-Free "Nomato" Tomat...   )
1/2 tsp smoked paprika
1 tsp oregano
1/2 tsp garlic
½ cup HV cheese sauce    • Vegan Cheese Sauce   (nut-free option    • Vegan Nut-Free Cheese Sauce  )
Optional:
¼ tsp salt or to taste

INSTRUCTIONS

Preheat the oven at 400 F.

In a bowl prepare the filling by combining the quinoa, lentils, tomato sauce, and seasoning in a bowl. Set aside.

Cut the zucchini lengthwise and use a spoon to create a cavity down the center of the zucchini by removing the seeded area. Fill each cavity with the filling. Top with extra tomato sauce.

Bake for 15-20 minutes or until the zucchini is soft. Top with cheese sauce and bake for an additional 5 minutes. Enjoy!


Veggie Ground Stuffed Zucchini

INGREDIENTS

2 zucchinis, cut in half lengthwise
2 cups HV Veggie Ground (    • Best Healthy Vegan Veggie Ground Meat...   )
1/3 cup HV Simple Tomato Sauce (    • Simple Tomato Sauce: Oil-free, Refine...   ) ( Nightshade Free Sauce:    • Simple Nightshade-Free "Nomato" Tomat...   )
½ cup HV Cheese Sauce    • Vegan Cheese Sauce   (nut-free option    • Vegan Nut-Free Cheese Sauce  )

INSTRUCTIONS

Preheat the oven at 400 F.

In a bowl prepare the filling by combining the veggie ground and tomato sauce. Set aside.

Cut the zucchini lengthwise and use a spoon to create a cavity down the center of the zucchini by removing the seeded area. Fill each cavity with the filling. Top with extra tomato sauce.

Bake for 15-20 minutes or until the zucchini is soft. Top with cheese sauce and bake for an additional 5 minutes. Enjoy!