Rachael Ray: Vegetarian Stuffed Zucchini Recipe

Rachael Ray: Stuffed Zucchini

Rachael Ray has written dozens of cookbooks, but her latest project is a book made up of recipes for anyone with specific dietary needs. Given that Rachael is Italian, she loves hearty, meaty pasta dishes, but not everyone is lucky enough to eat like she can. She’s come up with vegan dishes as well as gluten-free meals and so much more. This time around, after celebrating National Deviled Egg Day with chef Jacques Pepin, Rachael showed viewers how to make a hearty vegetarian dish. Her Stuffed Zucchini requires no meat, but the filling for her zucchini boats is enough to stand on its own! Whether you’re a carnivore or like to avoid meat, this recipe will soon be loved by everyone.

To find out how to make your own Stuffed Zucchini, click next page.

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Rachael Ray: Stuffed Zucchini Recipe Ingredients

Rachael Ray: Vegetarian Stuffed Zucchini Recipe

Rachael Ray’s Stuffed Zucchini is the perfect way to serve a meatless meal that won’t leave anyone in your family hungry. (rogueleadzer0 / Flickr)

  • olive oil cooking spray or olive oil to drizzle
  • 2 slices stale peasant bread (about 1-inch thick) – torn, then processed into breadcrumbs, about 2 to 2 1/2 C
  • 1 lb cremini mushrooms – stems trimmed, finely chopped
  • 4 cloves garlic – grated
  • 2 pints cherry tomatoes – quartered
  • 1 C grated Parmigiano-Reggiano cheese
  • 4 medium zucchini
  • salt and pepper
  • 3 tbsp extra-virgin olive oil
  • 2 large shallots – finely chopped
  • 2 tbsp picked thyme leaves
  • handful fresh basil – torn or sliced
  • 1 jar passata or tomato puree

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Rachael Ray: Stuffed Zucchini Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Halve the zucchini lengthwise and scrape out the middle flesh to make hollow boats
  3. Finely chop the removed zucchini and save
  4. Spray or drizzle the zucchini boats with oil, then season with salt and pepper
  5. Roast cut-side down on a baking sheet for 15 minutes
  6. Remove from the oven and let cool
  7. Put the breadcrumbs on a small baking sheet then brown in the oven until golden brown
  8. Remove, but leave the oven on
  9. Heat a skillet over medium-high heat with extra-virgin olive oil
  10. Add the mushrooms and cook until brown
  11. Add the saved, chopped zucchini, garlic, shallots, salt, pepper, and thyme, then stir for another 5-7 minutes to lightly brown the zucchini
  12. Add the basil and tomatoes then stir another minute
  13. Add the toasted breadcrumbs, then stir to combine, letting the breadcrumbs soak up the juice
  14. Add the cheese, then stir until combined
  15. Loosely fill the zucchini with the stuffing, mounding a little on top
  16. Pour the tomato sauce into the bottom of two casserole dishes, then arrange the zucchini in the dishes
  17. Bake for 20-25 minutes

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