Description:
Creamy Stuffed Zucchini is a mouthwatering vegan dish that combines the richness of creamy filling with the freshness of zucchini. Perfect for a light lunch, dinner, or a show-stopping side dish, this recipe is a delightful way to enjoy plant-based ingredients. With a simple, creamy stuffing made from plant-based ingredients like cashews, vegan cheese, and herbs, these zucchinis are baked to perfection. Not only is this dish easy to prepare in just 10 minutes, but it’s also packed with flavor and a healthy alternative to traditional stuffed vegetables. A great option for those following a vegan diet or anyone looking to enjoy a delicious, wholesome meal. Serve it hot or at room temperature for a deliciously creamy treat!
Detailed Recipe:
Ingredients:
- 4 medium zucchinis
- 1 cup raw cashews (soaked for 2 hours)
- ½ cup vegan cream cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the center with a spoon, leaving a thin layer of zucchini. Drizzle olive oil over the cut zucchini halves and place them on a baking tray.
- Make the Creamy Filling: In a food processor, blend the soaked cashews, vegan cream cheese, garlic powder, onion powder, oregano, salt, and pepper until smooth and creamy.
- Stuff the Zucchini: Spoon the creamy mixture into the hollowed-out zucchini halves, filling them generously.
- Bake and Serve: Bake the stuffed zucchinis in a preheated oven at 375°F (190°C) for 20-25 minutes, until golden and bubbly. Garnish with fresh parsley before serving.
