Recipe Name Veggie Stuffed Zucchini Submitted by lezlieramsey Recipe Description Zucchini's very mild flavor makes it perfect to get creative with spices and accompaniments. This recipe uses the squash as a boat for a simple sautéed mix of onion, eggplant, and bell peppers. It's a delicious, plant-based way to achieve a meaty texture in a satisfyingly light dish. Quantity 1 Quantity Unit Zucchini Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 2 tablespoons olive oil, extra virgin 1 large White Onion, chopped 2 cups, cubes Eggplant 3/4 cup Peppers, sweet, green 1 large zucchini, cut in half lengthwise, seeds scooped out 2 dash salt 2 dash black pepper Steps Sequence Step 1 Preheat oven to 400 degrees. 2 In a frying pan heat 1/2 tablespoon olive oil over medium-high heat and sauté onion, eggplant, and pepper until tender, about 5 to 7 minutes. Season with salt and pepper while cooking. 3 Drizzle bottom of a baking dish with 1/2 tablespoon olive oil and place zucchinis in the dish, skin side down. 4 Fill zucchini boats equally with veggie mixture. Drizzle with remaining 1 tablespoon olive oil. Bake until zucchini is tender, about 20 to 25 minutes.