Vegan Stuffed Zucchini with Thyme, Olives, Capers, Tomatoes and Garlic Lemon Breadcrumbs

When You Want to Get Stuffed Without Harming Any Animals


So you may be wondering why we’ve been obsessed with zucchini lately – it’s not our latent love of food porn so much as a challenge from our friend Maria.  She tasked us with creating the first zucchini recipe, and in the process, we came up with three additional winners.


Like most things we do, its totally over the top. Ask and ye shall receive. And receive. And receive.


Plus, we wanted to give it to everyone regardless of their kitchen wishes and desires.  So we ended up making a meat version, tomorrow’s seafood version, a vegetarian version and today’s vegan recipe.


We’re totally givers.

Vegan Stuffed Zucchini with Thyme, Olives, Capers, Tomatoes and Garlic Lemon Breadcrumbs

3 zucchini
2 tbs. of olive oil
2 tbs. of chopped kalamata olives
1 tbs. of nonpareil capers
1 cup of oven-roasted tomatoes (or 1 can of diced tomatoes)
3 cloves of garlic, minced
2 sprigs of fresh thyme, stems removed
zest of one lemon
1/2 c. of fine bread crumbs (no panko for this one)
1 tbs. of finely chopped parsley
1/4 c. of vegan butter spread, melted

Half zucchini and scoop out the middle.  Preheat oven to 400°.  Mix the olive oil, kalamata olives, capers, tomatoes, one-third of the garlic, and thyme in a bowl.  Fill the zucchini halves with the tomato mixture and place on a greased cookie sheet.  Stir together the breadcrumbs, remaining garlic, parsley and vegan spread. Sprinkle the crumbs over the zucchini and pop into the oven.  Bake for 25 minutes, or until the zucchini is cooked through and the bread crumbs are golden. Serve.

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