Greek Stuffed Zucchini

2 tablespoons plant-based butter or olive oil

2 cups chopped onions

1 cup cooked basmati rice, brown or white

1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste

¼ cup hot water

⅓ cup mint, chopped

⅓ cup parsley, chopped

Salt and pepper to taste

2 tablespoons soy, chickpea, or white flour

½ cup dried breadcrumbs, wheat or gluten-free

1 tablespoon lemon juice

4 medium zucchinis

Cayenne pepper or hot pepper flakes, if desired (to sprinkle)

Tahini Sauce Ingredients

⅓ cup tahini

2 to 3 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

3 tablespoons olive oil

Water to thin

Salt and black pepper to taste

Set a skillet on medium high heat. Add the plant-based butter or olive oil.

Place the chopped onions in the skillet and sauté until golden.

Add the rice, mint, parsley, salt and pepper.

Dilute the bouillon (cube or paste) in the hot water. Add to the rice mixture. Simmer until the water evaporates, stirring constantly with a wooden spoon.

Remove from heat.

Add the soy or chickpea flour, and bread crumbs, and lemon juice. Stir
to combine.

Preheat oven to 350°F

Wash the zucchini, trim ends, and cut in half. Scoop out each center leaving about 1/4 inch of the rind to make a zucchini boat.

Fill the zucchini boats with the rice mixture and place in a baking pan.

Cover with parchment paper and then foil.

Bake for 45 minutes to 1 hour or until zucchini is tender-crisp.

Serve with the Tahini Sauce. Sprinkle with cayenne pepper or hot pepper flakes, if desired.

Lemon Tahini Sauce

In medium mixing bowl, combine all of the ingredients.

Mix well, adding water to thin to the desired consistency.

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Greek Stuffed Zucchini