4 large zucchini 3 Tablespoons oil, divided
1/2 pound tempeh, cut into small cubes
1/2 green pepper, chopped finely
1/2 red pepper, chopped finely
1/2 onion, chopped finely
1 small jalapeno, seeded, diced finely
1 Tablespoon tamari or soy sauce
1 Tablespoon lemon juice
1 cup smoked gouda, shredded (optional)
Preheat oven to 350 degrees.
Cut each zucchini in half lengthwise and scoop out the interior flesh, leaving a shell about 1/4 inch
thick. A grapefruit spoon with a serrated tip or a melon baller makes this really easy. Place shells
on lined baking sheet and brush with olive oil. Bake 20-30 minutes or until they can just be pierced
with a fork. Set aside.
Chop zucchini flesh into small pieces. Heat remaining olive oil in large skillet. Add zucchini flesh,
tempeh, peppers, and onion. Stir until onions are soft and peppers and zucchini are tender. Stir in
tamari and lemon juice. Take off the heat. If using cheese, add half of it now and stir to distribute
evenly. Divide stuffing mixture among the zucchini shells. If using cheese, sprinkle the reserved
cheese on each stuffed zucchini.
They can be covered at this point and refrigerated for one day before baking and serving.
Bake until mixture is sizzling or cheese is bubbly. The vegan version can be served at room temperature,
but the cheese-topped variation should be served hot.
Copyright © 2008 Stefanie Samara Hamblen