Vegetarian Stuffed Zucchini – Zero Waste Ideas

This healthy, delicious, and easy-to-make Vegetarian Stuffed Zucchini dish is perfect for lunch or dinner. In this post, I will also share how we can make zucchini a zero-waste vegetable.

With our busy lives, I like to make nutritious and easy-to-make recipes for our weekly menu. This zucchini recipe is made from scratch with healthy ingredients that my family love.

Zucchini is a versatile vegetable that I can eat and prepare in many different ways. It can be a main dish, add them to my roasted vegetables or make snacks with them. It is a nutritious and delicious vegetable.

But this is not all! Zucchini is also a zero-waste vegetable. We can use every part of them for different purposes. This post contains a bonus recipe using the seeds we scooped out of the zucchini to make delicious fritters.

Can I make this dish Vegan?

Yes, you can make this dish vegan. The beauty of this dish is that you can add a variety of fillings to make it unique. I have a vegan filling on my Stuffed Peppers recipe that you may like, which is made with tofu and vegetables. Also, you can use vegan cheese to add to the top of your zucchini.

What can I eat this Stuffed Zucchini with?

You can eat this vegetarian stuffed zucchini with many different accompaniments. I like to eat it with a green salad and brown rice, but it can also be served with quinoa, cauliflower rice, or oven-roasted vegetables, to mention a few.

What do I need to make this delicious Stuffed Zucchini?

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Kitchen Utensils

• Baking Dish
• Cutting board
• Measuring cup and spoons

Ingredients

• 4 Zucchini
• Avocado oil
• 1/4 bell pepper
• 1/2 teaspoon dill
• 1/4 teaspoon salt
• 4 eggs
• 1/4 sweet yellow onion
• 1/4 cup parmesan cheese

How do I make this Stuffed Zucchini?

Wash and peel the zucchini.

Cut it in halves and scoop the seeds out to create a hollow to be filled later on. Drizzle with avocado oil and salt. Bake for 20 minutes at 350°F.

Dice the onion and bell pepper. In a separate bowl, beat the eggs and add the salt, dill, bell pepper, and onion.

Fill the zucchini with the mix. Bake for 30 minutes at 350°F.

Add the parmesan cheese.

Bake for an extra 5 minutes to melt the cheese.

Zucchini and Spinach Fritters

Now we will use the seeds we scoop out of the zucchinis to make these delicious zucchini and spinach fritters.

Kitchen Utensils

• Frypan or cast Iron skillet
• Spatula
• Bowl
• Whisk
• Cutting Board

Ingredients

• 4 eggs
• 1 teaspoon salt
• 1/2 cup spinach
• 1 cup all-purpose gluten-free flour
• 1/4 diced sweet onion
• 1/2 cup of zucchini center leftover
• 1/2 cup coconut oil

1. In a bowl, beat the eggs. Add the spinach, onion, zucchini, and salt.
2. Add the flour and mix well.
3. On a frying pan, melt the coconut oil on medium heat. With a spoon, add the mix to create the fritters.
4. Let it cook until you get this golden look. Place them on a plate with a paper towel to take any excess oil.

This recipe makes ten fritters.

Compost with Zucchini skin

Continuing with our zero-waste adventure, I started to make compost at home with kitchen scraps, so I could add it to my plants. Zucchini skins are great to add to our compost. We have a small urban garden, so we don’t have the space to make a big compost pile. I cut the zucchini skins into small pieces to make the composting process faster.

Useful tips

1. I like to eat low in salt, but you can add salt to your taste
2. If you are using a cast-iron skillet, remember it needs to heat before adding the oil.

I hope you like this vegetarian stuffed zucchini recipe as much as we do. Let me know in the comments how you like to make stuffed zucchini.