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Vegan Mince Stuffed Zucchini

Such an easy and full of nutrients dish.

🍽 Serves 4-5

🕘 45-50 minutes


  • 1 tsp extra virgin olive oil

  • 3 medium zucchinis

  • 1 onion

  • 4 cloves of garlic

  • 1 carrot

  • 2 medium tomatoes

  • 1 pack plant-based mince (I used @plantfoodsnz)

  • ½ cup vegetable stock

  • 5 sundried tomatoes (optional)

  • 1 tsp basil

  • 1 tsp oregano

  • ½ tsp salt

  • Pepper

  • ½ cup breadcrumbs

  • 1/3 cup nutritional yeast @realfooddirect

  • 2 Tbsp olive oil

  • ¼ cup chopped walnuts

  • Pinch of salt

  • Fresh parsley to garnish


  1. Prepare all the ingredients. Dice onion, garlic, and carrot. Chop tomatoes and sundried tomatoes.

  2. In a large frying pan, heat the oil. Add onion and garlic. Sauté for 3 min. Add carrots, oregano, basil. Sauté for another 3 min.

  3. Add plant-based mince and using a spatula, divide into small pieces. Add salt and pepper. Simmer for 5 min on medium heat. Stir in sundried tomatoes. Remove from the heat.

  4. Pour in vegetable stock and add chopped tomatoes.

  5. Preheat the oven to 180’C. In a medium bowl, combine breadcrumbs, nutritional yeast, chopped walnuts, and olive oil.

  6. Cut the zucchini in half. Using a spoon, remove the inside part of the zucchini and place them on a baking tray.

  7. Fill zucchini with vegetable mince and top with breadcrumbs.

  8. Bake for 30 min.

  9. Remove from the oven and let it cool down.

  10. Serve topped with fresh coriander.

  11. Enjoy!


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