Thursday, September 09, 2010

Zucchini Stuffed Baked Potato - A Simple And Delicious Vegan Entrée

Fresh ingredients for this simple vegan recipe.

Sauté vegetables in a Dutch oven.

Cut open baked potato and melt vegan buttery spread.

It's Zucchini Season Again!
Yes, they're everywhere. You know what I'm talking about. Zucchini!
Although I did not have my usual summer garden this year because we hadn't finished building our new raised bed vegetable gardens, I did manage to throw 3 zucchini plants in my flower bed. And now they are producing like crazy! So if you're also growing these vegetables, you are probably in desperate need of ways of using them up. Here's a quick sauté that you can serve on top of a baked potato as a healthful vegan entrée or just serve it as a side dish. It also can be mixed in with whole wheat pasta.


Vegan Zucchini Stuffed Potatoes
[makes 2 entrée size servings]
2 medium baking potatoes
4 teaspoons vegan buttery spread
2 tablespoons nutritional yeast
1 tablespoon olive oil
1/2 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 cup red bell pepper, cut into thin strips
2 cups yellow zucchini, sliced
2 cups green zucchini, sliced
1 teaspoon dried basil
1/4 teaspoon black pepper, or to taste
1/2 teaspoon sea salt, or to taste
1/2 cup water

Preheat oven to 400 degrees F. Scrub potatoes and poke 6 small slits in each one with a knife. Bake potatoes until a fork easily penetrates the skin (about an hour).
Sauté onion in oil for a few minutes. Add garlic and cook another minute. Add peppers, zucchini and spices and stir for several minutes. Add water, cover and simmer until vegetables are fork tender (around 10 minutes). Stir occasionally. Set aside.
Place baked potatoes in two shallow bowls. Cut potatoes in half and cover with vegan buttery spread. Sprinkle the potatoes evenly with nutritional yeast then scoop the cooked vegetables over each potato. Serve immediately.

Per serving: 410.2 calories, 15 g fat, 3.7 g saturated fat, 0 mg cholesterol, 14.3 g protein, 58.9 g carbohydrates and 10.9 g of fiber.


Anonymous said...

I've just discovered your blog today. I am so enthralled. I have read so much about vegan and raw food, yet none of the sites I have visited have really interested me. The food looked bad, sounded complicated...I just lost interest. However, after browsing your site for about 15 minutes and showing my husband a few of your photos and recipes, it was lunchtime. He asked what I wanted for lunch and I replied: this raw zucchinni soup. We had all the ingredients and the soup was on the table in 10 minutes. We loved it. We topped it with some greek yogurt. Thank you for this inspiration. We are alway trying to get more fruit and veggies into our diet. We will probably never be raw foodies (my husband says he will as long as he has a meat product on the other side of the plate), but your site and your expertise is already helping me put more fruit and veggies into our diet. As my son would say: awesome!

Dr. Joanne L. Mumola Williams said...

Your husband would probably love the "healthy mac and cheese" I posted on October 24, 2009. It works a few cups of butternut squash into a reduced cheese and whole grain version of mac and cheese. It's another good way to get more veggies into your diet.

Anonymous said...

Hi, very interesting post, greetings from Greece!

Anonymous said...

Hi - I am certainly delighted to find this. Good job!