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BEYOND STUFFED ZUCCHINI with Sauteed Kale & Basil Cream

Updated: Jun 29, 2022

Zucchinis stuffed with plant-based sausage and served over sautéed kale and basil cream. The basil cream is a wonderful contrast and you'll want to wipe up every little bit of it.


3lb zucchini or 4-6 medium

1 cup vegan sour cream

1/3 cup + 2 Tbsp chopped fresh basil

4 Beyond vegan Italian sausages

4 cloves garlic, minced

1 large shallot, chopped

1.5 tsp dried oregano

1/2 tsp red chile flakes

1 tomato, chopped

1/2 cup cup panko breadcrumbs

1 bunch kale, destemmed & chopped


1. Preheat the oven to 425°F. Halve the zucchinis lengthwise. Using a spoon, scoop the seeds and some of the flesh out to form boats, reserve and chop. Place cut side down on a baking sheet and brush with olive oil and a pinch of salt and pepper. Roast the zucchini until just tender, about 10 to 12 minutes.

2. In a bowl, combine sour cream, 1/3 cup chopped basil leaves and 2 Tbsp olive oil. Season with a pinch of salt. Set aside.

3. Cook sausages in a large nonstick skillet over medium-high heat, breaking up while cooking, until lightly browned, approximately 5 to 6 minutes. Add reserved zucchini flesh, shallot, garlic, oregano, and red pepper flakes. Cook, stirring constantly, until fragrant, about 3 to 4 minutes. Add the chopped tomato and cook until hot, about 1 minute more. Remove from heat. Stir in panko breadcrumbs and remaining basil; season well with salt and pepper.

4. Turn zucchini over and fill with the sausage stuffing. Place in the oven to bake until lightly browned on top, approximately 9 to 11 minutes.

5. Destem and roughly chop kale leaves. Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, add the chopped kale and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes.

6. To serve, spread the basil cream onto plates. Top with sautéed kale and Beyond stuffed zucchini.

Below is a pic of a giant zucchini I grew in my garden, so I stuffed it and served it on a platter family style.

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