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Ingredients
- 6 large zucchini
- salt + pepper
- 1 cup tomato pasta sauce
- 1/2 cup shredded cheese, such as Daiya vegan, OR nutritional yeast
- optional 1/2 cup crumbled tempeh
- optional olive oil
- optional dried basil or oregano
Preparation
Step 1
Cut zucchini in half, lengthwise. Then cut in half, width-wise. Scoop out the centers with a spoon, but don’t go too far down. Preheat oven to 420 F, and line a baking sheet with parchment. If desired, rub the zucchini with olive oil, and sprinkle with salt and pepper. Place hollowed-sides up on the baking sheet, spoon in tomato sauce (about 1 1/2 tbsp each). Sprinkle on cheese or nutritional yeast. You can also sprinkle on a little dried basil or oregano if desired. Bake 10-20 minutes – time will vary, as some zucchini are much more watery than others. Serve while hot.