Stuffed Zucchini, Vegan-Style

Stuffed zucchini is a delight. I haven't made it in awhile, since I used to cover it in cheese and can no longer do so, dairy-free me and all.

I realized that if I were to put something else with a nice strong flavor in the stuffing, that could complement the mellow sweetness of the zucchini, I might be able to make this taste just as good without the cheese.

Last week, I made this Onion & Shallot Marmalade (click here for the recipe) and thought it could be the perfect accompaniment for the zucchini.

I was right. It added texture and also flavor, both savory and sweet.

Though I did  replace the regular bread with a gluten-free variety (Udi's), all the other ingredients are the same as what Gran Fran always used to make hers. It took me awhile to remember that you have to steamed the zucchini before you stuff and bake it. I did also fry the bread briefly before adding it to the stuffing, to make sure it browned and didn't soak up too much of the oil from the onion & shallot marmalade.

My daughet managed to eat the first batch of chantarelles that I sauteed and I couldn't quite remember how long to cook them in the oven, but in the end, they turned out great. I even managed to get a non-vegetable lover to eat this without any complaint,  and of course, I loved it, too.

 Stuffed Zucchini


  • 6 Zucchini, cut in half lengthwise
  • 1/4 lb. Chanterelles, cleaned and chopped coarsely
  • 2 pieces Rice Bread, cubed
  • 4 to 5 sprigs fresh Oregano (or 1/2 tsp dried)
  • 6 Tbsps Olive Oil
  • 1 recipe Onion & Shallot Marmalade (click here for the recipe)
  • Salt and Pepper to Taste


  1. Preheat the oven to 375 degrees.
  2. Steam the zucchini halves until just soft. Do not cook them all the way through, just enough that the meat of the squash is soft to the touch.
  3. Remove the zucchini and allow it to cool.
  4. While you are steaming the squash, heat a saute pan large enough to hold the bread cubes in one layer.
  5. Add the 1/2 of the oil, the oregano, some salt and the bread cubes. Lower the heat to medium.
  6. Sautee the bread for about 4 minutes, keeping the cubes moving with a wooden spoon so that they don't burn, but just brown.
  7. Remove the bread cubes from the pan and set them aside in a medium bowl.
  8. Return the saute pan to high heat, and add the remaining olive oil.
  9. Add the chanterelle mushrooms to the pan and cook until nicely browned.
  10. Remove the mushrooms from the heat and add them to the bowl with the cooked bread cubes.
  11. Take the zucchini halves and scoop out the flesh and add that to the bowl as well.
  12. Mix up all of the ingredients in the bowl.
  13. Put the scooped out zucchini halves into a baking dish, large enough so they aren't touching.
  14. Scoop a layer of the bread/zucchini/mushroom mixture into each xzucchini half.
  15. Top with onion and shallot marmalade.
  16. Bake at 375 degree for 20 to 25 minutes on the middle rack of the oven.