Got too much zucchini? No worries, we’ve got you covered with a super tasty Greek-Style Stuffed Zucchini recipe! These stuffed summer squash are called “Papoutsakia”, which means “little shoes” in Greek. Each one is stuffed with a flavorful tomato sauce packed with high-protein pea crumbles. And finally, some creamy Bechamel sauce and a crispy, buttery breadcrumb layer to top it all off.
You can use any type of summer squash, or even small eggplant for this recipe. To stuff the zucchini, just cut it in half horizontally and scoop out the middle with a small spoon.
Then, stuff the zucchini with some tomato sauce and those super tasty pea crumbles. Next, slather on a nice thick layer of creamy Bechamel sauce. And if you’re feeling fancy, sprinkle some buttery breadcrumbs on top for that extra crunch.
Pop it in the oven until it’s all golden and crispy. Serve it over rice or with some roasted or fried potatoes on the side.
Pea crumbles are like the superheroes of plant-based protein! They’re loaded with fiber to keep you feeling full and energized. Not only do they pack a punch of vitamin B6 and iron, but they also contain all the essential amino acids your body needs. They have a chewy texture and are very versatile, soaking up any delicious flavors you cook them with.
If you’re looking to simplify this recipe and save some time in the process, you can skip the hassle of making the tomato sauce from scratch and grab a jar of your favorite sauce instead. Just rehydrate the pea crumbles as instructed on the package and mix them in with the jarred sauce.
You think you’ll love this, too!
Greek Style Stuffed Zucchini
- 4 zucchini any summer squash, or even small eggplants, will work great
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz canned tomatoes
- 2 teaspoons dried oregano
- ½ teaspoon cinnamon
- salt & pepper to taste
- 1 package approximately 3.3 oz – meatless ground plant-based pea crumbles re-hydrated according to the instructions on the package
- 4 tablespoons vegan butter
- 4 tablespoons all-purpose flour
- 1½ cups plant-based milk plain unsweetened
- ½ teaspoon salt
- pinch freshly grated nutmeg
- 2 tablespoons nutritional yeast
Breadcrumb topping: (optional but highly recommended)
- ½ cup breadcrumbs
- 2 tablespoons vegan butter
- Slice each zucchini in half horizontally.
- Scoop out the flesh with a small spoon. Sprinkle each half with salt and pepper.
- Place in a baking dish and set aside.
- Place a large sauce pot over medium heat. Add the olive oil, the diced onions and garlic and cook for about 5 minutes until soft and translucent.
- Add the canned tomatoes, oregano, cinnamon, salt & pepper. Turn the heat down and simmer for 45 minutes.
- Add the re-hydrated pea crumbles and stir to blend.
- *If you'd prefer to skip making the sauce from scratch, simply use a jar of your favorite tomato sauce instead. Just rehydrate the pea crumbles as instructed on the package and mix them in with the jarred sauce.
- In a large sauce pan, over medium heat, melt the vegan butter. Sprinkle in the flour and whisk until smooth. While whisking, pour in the plant-based milk.
- Lower the heat to a simmer, and continue to whisk until the sauce thickens about 10 minutes. Turn off the heat and add the nutritional yeast, freshly ground nutmeg, and salt.
- Melt the vegan butter and toss it with the breadcrumbs.
- Preheat oven to 375℉.
- Fill each one of the hollowed out zucchini halves with the tomato/pea crumble filling.
- Top each with a layer of Bechamel sauce, and sprinkle with some of the buttery breadcrumbs.
- Bake for 30 minutes, until the top is a deep golden brown.Serve warm, or at room temperature.