Prep/cook time: 28 minutes
Serves 8/ Prep tips: Dice the red pepper, crumble the tempeh, and shred the Gruyère while the onions and mushrooms are cooking. This stuffing can be made ahead and reheated. If you don’t want to grill, the zucchini can be roasted in a 425-degree oven for 15 minutes, or until tender.
4-6 large zucchini (about 48 ounces total)
1 teaspoon plus 1 tablespoon olive oil, divided
1/2 cup diced onion
1 8-ounce package sliced mushrooms
1 8-ounce package soy tempeh, crumbled
1/2 cup finely diced red bell pepper
1 1/4 teaspoons ground sage or salt-free poultry seasoning
1/4 teaspoon salt
2/3 cup reduced-sodium vegetable broth
1/2 cup chopped fresh parsley
2 ounces Gruyère cheese, shredded
1. Preheat grill. Cut zucchinis in half lengthwise, then scrape out seeds with a spoon and discard. Brush zucchini halves on all sides with 1 teaspoon olive oil. Grill, turning, 15 minutes or until tender. Keep warm.
2. While zucchini is grilling, heat remaining 1 tablespoon olive oil in a wide skillet. Add onion and mushrooms. Cook over medium heat until browned, 6–8 minutes. Add tempeh, bell pepper, sage, salt, and broth to pan. Cover and cook over medium heat, stirring occasionally, until liquid evaporates, 3–5 minutes. Stir in parsley and cheese. Season to taste with salt and pepper, if desired.
3. Mound filling into zucchini halves and serve.
PER SERVING: 160 cal, 42% fat cal, 8g fat, 2g sat fat, 8mg chol, 11g protein, 13g carb, 5g fiber, 141mg sodium