I don’t like long stories on recipe blogs. So here’s the short of it: sometimes I get tired of meat and I look to other sources of protein. White beans do a nice job here.

Stuffed Zucchini

2 zucchini, cut in half lengthwise, seeds removed

½ T coconut oil

½ t salt

¼ t pepper

1 can cannelli beans, drained

¼ c purple onion, diced

½ jalapeno, deseeded, diced

½ T coconut oil

½ t salt

¼ t pepper

¼ c shredded cheese, vegan parmesan (or regular parmessan works too if you prefer)

1 t rosemary

Preheat oven to 350.

Place zucchini cut side up on baking sheet. Drizzle with oil, salt, and pepper. Bake for 15-18 minutes.

In a mixing bowl, mash beans then add onion, jalapeno, oil, salt, pepper, and cheese. Mix well.

Fill zucchini with bean mixture and bake for an additional 5 to 7 minutes (melts the cheese and heats it all through).

Remove from oven and let cool 3 minutes then sprinkle with rosemary.

Please note this recipe was developed at high altitude, your baking time may vary.

As pictured: Served with Vinegar Oven Fries and fresh vegetables.

Additions to filling: tomato, red pepper, green chile.