Chipotle Stuffed Zucchini
Preheat oven to 425°f.
Slice each end from the zucchini and cut them in half both lengthwise and across. Place in a large skillet of soft boiling water and add 4 tbsp of Bragg seasoning. Boil them until the flesh is softened enough to scoop out, and then let them cool.
Slice and chop all the vegetables. Heat a large skillet on medium/high and add oil. Add all vegetables and stir-fry for five minutes, then add the hot sauce and Bragg seasoning. Continue to stir-fry until vegetables are about 2/3 cooked, and remove from the heat.
Line a large baking sheet with parchment paper. Place zucchini pieces on the paper and scoop out the flesh lengthwise. Fill with the vegetables and cover with the scooped out flesh and then cover with the cheese.
Bake for approximately 15 minutes.
Remove, plate, and garnish with a little dried oregano and sour cream. Please enjoy.
Ingredients
Directions
Preheat oven to 425°f.
Slice each end from the zucchini and cut them in half both lengthwise and across. Place in a large skillet of soft boiling water and add 4 tbsp of Bragg seasoning. Boil them until the flesh is softened enough to scoop out, and then let them cool.
Slice and chop all the vegetables. Heat a large skillet on medium/high and add oil. Add all vegetables and stir-fry for five minutes, then add the hot sauce and Bragg seasoning. Continue to stir-fry until vegetables are about 2/3 cooked, and remove from the heat.
Line a large baking sheet with parchment paper. Place zucchini pieces on the paper and scoop out the flesh lengthwise. Fill with the vegetables and cover with the scooped out flesh and then cover with the cheese.
Bake for approximately 15 minutes.
Remove, plate, and garnish with a little dried oregano and sour cream. Please enjoy.
