Gluten Free Stuffed Zucchini

Cheesey goodness!


  • 4 med. Zucchini
  • 1 cup Qorn (or skip)
  • 1 medium onion, chopped
  • ½ cup chopped sweet peppers
  • ½ cup celery diced
  • 1 clove garlic, minced
  • ½ cup fine gluten free bread crumbs
  • ¼ tsp thyme
  • pepper to taste
  • 1 cup or so spaghetti sauce
  • ¼ cup Mozzarella cheese per boat


Cut zuccs in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle, making sure not to take out too much.

Saute Quorn, onion and garlic in skillet pan in tbsp olive oil. Add celery, sweet peppers, bread crumbs, basil, oregano, pepper, and spaghetti sauce. Fill up boats with mixture and arrange in baking dish. Top with cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until zuccs are tender. Makes 8 boats. Serve with salad or brown rice.


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