1

ABOUT THE RECIPE:

Here’s an easy and delicious stuffed zucchini entrée. Pecans add crunch and red bell peppers add a colorful flair.

MAKES 4 SERVINGS
(See below for 8 Servings)

2

INGREDIENTS:

2 medium-large zucchini, sliced in half, lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
1 cup pecan halves
½ cup seeded and diced red bell pepper
¼ cup diced sweet onion
2 teaspoons italian seasoning
½ teaspoon celery salt
½ teaspoon garlic powder
1⁄8 teaspoon hot or smoked paprika

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium casserole dish with unbleached parchment paper. Scoop out the pulp from the center of each zucchini half, leaving a ¼ to ½-inch rim around the sides and bottom. Coat each zucchini half with ¼ teaspoon oil, then season with salt and pepper, to taste.

4

Put the pecans in a blender and process into coarse crumbs. Transfer the pecan crumbs to a medium bowl. Dice the zucchini pulp and add it to the pecan crumbs. Add 1 tablespoon oil, red bell pepper, onion, italian seasoning, celery salt, garlic powder, and paprika and stir to combine.

Spoon one-quarter of the pecan mixture into each zucchini half, mounding it slightly above the top. Arrange the zucchini halves snugly in the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until the top of the stuffing is golden and the zucchini is tender. Let cool 5 minutes and serve.

5

INGREDIENTS for 8 SERVINGS:

4 medium-large zucchini, sliced in half, lengthwise
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
2 cups pecan halves
1 cup seeded and diced red bell pepper
½ cup diced sweet onion
4 teaspoons italian seasoning
1 teaspoon celery salt
1 teaspoon garlic powder
¼ teaspoon hot or smoked paprika

Proceed with recipe directions as directed above.

Ingredients

Directions

1

ABOUT THE RECIPE:

Here’s an easy and delicious stuffed zucchini entrée. Pecans add crunch and red bell peppers add a colorful flair.

MAKES 4 SERVINGS
(See below for 8 Servings)

2

INGREDIENTS:

2 medium-large zucchini, sliced in half, lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
1 cup pecan halves
½ cup seeded and diced red bell pepper
¼ cup diced sweet onion
2 teaspoons italian seasoning
½ teaspoon celery salt
½ teaspoon garlic powder
1⁄8 teaspoon hot or smoked paprika

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium casserole dish with unbleached parchment paper. Scoop out the pulp from the center of each zucchini half, leaving a ¼ to ½-inch rim around the sides and bottom. Coat each zucchini half with ¼ teaspoon oil, then season with salt and pepper, to taste.

4

Put the pecans in a blender and process into coarse crumbs. Transfer the pecan crumbs to a medium bowl. Dice the zucchini pulp and add it to the pecan crumbs. Add 1 tablespoon oil, red bell pepper, onion, italian seasoning, celery salt, garlic powder, and paprika and stir to combine.

Spoon one-quarter of the pecan mixture into each zucchini half, mounding it slightly above the top. Arrange the zucchini halves snugly in the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until the top of the stuffing is golden and the zucchini is tender. Let cool 5 minutes and serve.

5

INGREDIENTS for 8 SERVINGS:

4 medium-large zucchini, sliced in half, lengthwise
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
2 cups pecan halves
1 cup seeded and diced red bell pepper
½ cup diced sweet onion
4 teaspoons italian seasoning
1 teaspoon celery salt
1 teaspoon garlic powder
¼ teaspoon hot or smoked paprika

Proceed with recipe directions as directed above.

Pecan Stuffed Zucchini Boats

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

This stuffed zucchini recipe makes an impressive and hearty main dish. For a festive meal, serve these easy Spiced Maple Sweet Potatoes on the side.
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