About
This spicy vegan stuffed zucchini is loaded with tender pulled jackfruit and sweet red bell pepper.
This is a great main served with an avocado and cucumber salad.
Ingredients
- ½ 5.5 ounces jackfruit, canned in water
- 1 teaspoon oregano, dried
- 1 tablespoon olive oil
- 1 clove garlic
- 1 medium zucchini
- 1 tablespoon white onion
- ½ teaspoon gourmet collection smoked paprika by mccormick
- ½ tablespoon tomato paste
- ¼ teaspoon red pepper (cayenne), ground
- ¼ small red bell peppers, raw
- ¼ cup vegetable broth, bouillon or consomme
Instructions
- Finely dice the bell pepper and crush the garlic. Rinse and drain the jackfruit pieces. Heat the olive oil in a saucepan over a low/medium heat and add the onion, garlic, bell pepper, jackfruit, dried herbs and spices. Stir well and cook gently for 4-5 minutes until tender and fragrant.
- Add the tomato purée and stock. Stir well and bring to a gentle boil. Reduce to a simmer for 10 minutes until all the liquid has been absorbed.
- Whilst the jackfruit is cooking, slice the zucchini in half and cut off the very top and bottom and discard. Use a spoon to carefully scoop out a channel in the center of each zucchini half.
- Heat a griddle pan over a high heat and add the zucchini cut side down. Cook for 3-4 minutes each side until tender and charred.
- Shred the jackfruit using two forks and divide between the two zucchini halves to serve.
Nutrition Facts
- Servings: 2
- Calories: 120.9kcal/361.9kJ (per serving)
- Fat: 7.2g (per serving)
- Carbs: 13.2g (per serving)
- Protein: 2.1g (per serving)
