Vegan Oriental Stuffed Zucchini

muddwife's Note:

It can be tough to find a dish that will satisfy both a vegetarian and the meat eaters in our family without having to make two seperate meals. When zucchini, is abundant this is a great way to make everyone happy (when served with grilled chicken for those who want it). Drizzle with your favorite teriyaki sauce. This makes enough for four as a main dish or eight as a side

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 medium zucchini
• 1 medium white onion, chopped
• 1 yellow bell pepper, chopped
• 1 medium carrot, peeled and juliened
• 1/2 cup sliced mushrooms
• 2 garlic cloves, chopped
• 1 teaspoon fresh ginger, finely minced
• 2 teaspoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sambal oelek (more or less to taste)
• 1 teaspoon cornstarch
• 2 tablespoons sake
• 1/2 cup low sodium soy sauce
• 2 cups cooked quinoa (sub cooked brown or white rice if desired)
• 1/4 cup green onion, thinly sliced on the bias
• salt and pepper

Directions:

1. Heat oven to 350 degrees.
2. Cut zucchini in half lengthwise and hollow out centers. Place in an oblong baking dish.
3. Heat oils in a large pan over medium heat.
4. Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
5. Add garlic, ginger and sambal and cook 1 minute more.
6. Stir cornstarch and sake together in a small bowl until cornstarch is dissolved. Add cornstarch mixture and soy sauce to pan and stir for 1 minute. Remove from heat.
7. Stir in quinoa and green onion. Season to taste with salt and pepper.
8. Spoon mixture into zucchini halves.
9. Bake 15 minutes, or until zucchini is tender.