Vegan Oriental Stuffed Zucchini

"It can be tough to find a dish that will satisfy both a vegetarian and the meat eaters in our family without having to make two seperate meals. When zucchini, is abundant this is a great way to make everyone happy (when served with grilled chicken for those who want it). Drizzle with your favorite teriyaki sauce. This makes enough for four as a main dish or eight as a side"
 
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Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat oven to 350 degrees.
  • Cut zucchini in half lengthwise and hollow out centers. Place in an oblong baking dish.
  • Heat oils in a large pan over medium heat.
  • Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
  • Add garlic, ginger and sambal and cook 1 minute more.
  • Stir cornstarch and sake together in a small bowl until cornstarch is dissolved. Add cornstarch mixture and soy sauce to pan and stir for 1 minute. Remove from heat.
  • Stir in quinoa and green onion. Season to taste with salt and pepper.
  • Spoon mixture into zucchini halves.
  • Bake 15 minutes, or until zucchini is tender.

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