Ah, zucchini… It’s the garden plant that just keeps on giving.

If you have one of these prolific plants in your garden, you know what we’re talking about. Zucchini is so bountiful that there is even a National Zucchini Day (August 8th) or as some call it, National Sneak Some Zucchini Onto You Neighbor’s Porch Day. Instead of flooding your neighbors with veggies, why not bake up this simple zucchini dish packed with summer’s bounty.

Vegetable Stuffed Zucchini can be served as a side dish or as a main dish depending on how many zucchini halves are served on the plate. Feel free to add your favorite vegetables in the same amounts as the recipe, or stir in some black beans for added protein. What is your favorite way to serve zucchini?


Way Better Veggie Stuffed Zucchini


3 medium zucchini

1 tablespoon olive oil

1 medium red onion, peeled and diced

1 medium orange bell pepper, seeded and diced

1 cup diced mushrooms

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 cup quartered cherry tomatoes

1/3 cup thinly sliced fresh basil leaves

2/3 cup ground Way Better Simply Sunny Multi-Grain Chips, plus more for garnish

1/2 cup freshly grated parmesan or vegan alternative, plus more for garnish

1 egg, whisked (skip for a vegan dish)


Preheat oven to 425 degrees F. Oil a 9 x 13 baking pan. Set aside.

Prepare zucchini by trimming ends and slicing half the long way. Scoop out the center of each zucchini half, leaving at least a 1/3 inch edge. Dice zucchini centers and set. Season zucchini halves salt and pepper then set aside.

Place a skillet over medium-high heat and add olive oil. Once oil is heated, add red onion, peppers, mushrooms, and diced zucchini. Sauté until the veggies have softened, 5 to 10 minutes minutes. Turn off heat. Stir in garlic, thyme, Italian seasoning, salt, pepper, tomatoes and basil.

In a large bowl, mix together sautéed vegetables, ground Way Better Simply Sunny Multi-Grain Chips, parmesan and egg until thoroughly combined. Divide filling between the six zucchini halves and top with extra tortilla chip crumbs and parmesan as desired.

Place stuffed zucchini halves into oiled baking pan and place into preheated 425 degree F oven. Bake for 20-25 minutes or until zucchini is tender and can be pierced easily with a fork and the topping is golden.

Serve one zucchini half as a side dish or two as a main dish portion with a salad.

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