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Vegan Stuffed Zucchini with Pasta

Updated: Dec 10, 2020


3 medium zucchini

1 pack of beyond meat patties

2 green onions sliced

12 oz. pack of gourmet medley tomatoes

1/4 c spinach chopped

1/4 tsp garlic powder

1/4 tsp paprika

1 tsp of dry basil

pinch of sugar

sea salt to taste

2 tbsp of olive oil

16 oz. Thin Spaghetti noodles (cook according to package)- drain and set aside

*substitute Palmini Noodle for low carb/gluten-free


Cut zucchini ends off and cut in thirds; scoop the inside out to hollow and rough chop the inside zucchini meat for later.

In a medium bowl mix beyond meat patties, green onions, spinach, garlic and paprika.

Lightly salt the inside of the zucchini then stuff with the meat filling.

In a large skillet on medium high heat add the oil, zucchini, tomatoes, chopped zucchini meat, basil and cover; cook for 15 min.

Turn the zucchini and stir the tomatoes; by now, they should be bursting and juices making a sauce.

Add a pinch of sugar and salt to taste.

Toss your cooked pasta with a little of olive oil.

Once the sauce thickens a bit serve on pasta.


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