Veggie Stuffed Garden Zucchini



Gluten Free  and Vegan 




Optional for on top:

  1. Preheat oven to 375f
  2. Slice your zucchini in half, long ways down the middle.
  3. Over a large bowl, take a spoon and scoop out the middle of the zucchini. Scrape the filling in the bowl for each side of the zucchini. Save the filling.
  4. Drizzles olive oil and a pinch of salt on the zucchini skins.
  5. Cook quinoa or rice according to their packages (for extra flavor use vegetable broth instead of water).
  6. Over medium heat, drizzle 1 teaspoon olive oil. Add in zucchini filling, quinoa or rice and beans to a large cooking pan. Add garlic powder, salt and pepper. cook for about 3 minutes.
  7. Pack the beans, filling, quinoa or rice on top of the zucchini boats. Lay down parchment paper on a cooking sheet and place the zucchini boats on top.
  8. Bake for 25 to 30 minutes.


  1. In a small pan drizzle 1 teaspoon of oil. Slice your jalapeno in half (keep the seeds if you want it more spicy). Place the jalapeno face down and cook over medium heat until nice and roasted. Flip and roast for about 2 minutes.
  2. In a blender add cilantro, garlic, tahini, jalapeno, paprika, lemon juice, oil, and water, red pepper flakes – salt and pepper to taste and blend.
  3. Add more water to desired consistency.
  4. Add sliced avocado and tomato on top of the stuffed baked zucchini. Then pour on that sauce!


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