| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 282 | 9g | 1g | 44g |
| sugars | fibre | protein | salt |
| 22g | 6g | 19g | 0.8g |
Why I Love American Vegan BBQ Chick’n Stuffed Zucchini
With the first bite into this Vegan BBQ Chick’n Stuffed Zucchini, I was instantly transported: it was like the sunny valleys of California where I grew up, met my adopted home in the American Midwest. And this kind of fusion is the essence of my culinary journey. You could say this signature dish perfectly encapsulates my passion for combining West Coast health-consciousness with the simplicity and heartiness of classic American comfort food.
A Culinary Homage to Two Worlds
I owe some inspiration for this dish to a chef I greatly admire, Alex Yupanqui. His way of incorporating vegan options into traditional recipes touched my own approach to health-conscious cooking. While it’s not always the case that I draw inspiration from a fellow chef, sometimes a certain food philosophy, just like Yupanqui’s, can provide a starting point for recipe development.
This American favorite, the stuffed zucchini, a dish I watched my grandmother prepare many a time in her Midwestern kitchen, is made over with a decidedly West Coast twist. You’d be surprised how well the savory and smoky flavors of the BBQ chick’n fillings complement the natural sweetness of the zucchini, bringing a unique balance that elevates a simple barbeque sauce and zucchini to a delightful, intricate entree.
Perfect Solo or as a Side
The Vegan BBQ Chick’n Stuffed Zucchini is a great standalone meal. Yet, its versatility makes it a perfect companion to other dishes too, particularly if you’re planning a vegan feast. Picture it next to a fresh, citrusy kale salad, or served with a hearty lentil soup— or, for a hint of indulgence, a side of vegan cheesy baked pasta.
As I said, the harmony of the BBQ chick’n and zucchini will win you over, regardless if it’s star of the show or a supporting act. And I think that’s the true beauty of the food I love to create: simple, health-conscious, yet deeply comforting and shareable, a testament to my Californian roots and my adopted Midwestern home.
What You’ll Need
Method
Step One
Preheat the oven to 400 degrees Fahrenheit. Cut the zucchini in half lengthwise and scoop out the insides to create a boat-shaped shell. Reserve the scooped out zucchini for later use. Arrange the zucchini boats in a baking dish, drizzle with olive oil, and season with salt and pepper.
Step Two
Heat a large pan over medium heat. Add the diced vegan chicken substitute and cook until it starts to brown, about 5-7 minutes. Add in the diced red bell pepper, onion, and minced garlic, and cook for another 2-3 minutes until the vegetables are tender and the onion is translucent.
Step Three
Dice the scooped-out zucchini and add it to the pan. Stir in the barbecue sauce, mixing well to combine all of the ingredients. Keep cooking for about 5 more minutes, allowing all of the flavors to meld together.
Step Four
Fill each zucchini boat with the BBQ chick’n mixture. Top each boat evenly with the shredded vegan cheese.
Step Five
Cover the baking dish with aluminum foil and bake for 15-20 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbling.
Step Six
Remove from the oven and let cool for a few minutes before serving. If desired, garnish with fresh parsley. Enjoy your Vegan BBQ Chick’n Stuffed Zucchini!
