Zucchini stuffed with onion and sage

Ingredients

• 1 large zucchini
• 2 medium onions
• 4 tablespoons breadcrumbs
• 1 teaspoon dried sage
• 1 tablespoon soy milk or water
• 40 g vegan butter, plus a little more for the tray
• Salt to taste

Missing an ingredient?

• What to use instead of zucchini
• What to use instead of onion
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of breadcrumbs

Instructions

1. Preheat the oven to 200°C (400°F).
2. Chop the onion and mix it with the breadcrumbs, sage, soy milk and salt.
3. Peel the zucchini and hollow it out: cut it in half lengthwise and scoop out the seeds with a spoon.
4. Fill one half, cover it with the other and tie them together with kitchen twine.
5. Put it on a well-greased tray, dot it with vegan butter and bake for about 40 minutes, basting it often with its fat. It should brown well.
6. Serve with gravy or white sauce.

Nutrition facts

Approximate, per serving (about 123 g). Calculated with data from USDA FoodData Central.