Appetizers
Appetizers

Baked Zucchini Cups with Tuscan Seitan

Baked Zucchini Cups with Tuscan Seitan
Level
Easy
Prep
20 minutes
Cook
25 minutes
Servings
Makes 2 servings (about 15 pieces)
A CROWD-PLEASING APPETIZER ... OR MAKE 'EM A MEAL!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 2 large zucchinis, sliced to 3/4-inch thick rounds (about 1 pound)
  • 3 ounces SWEET EARTH Enlightened Foods Tuscan Style Savory Grounds
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup almond milk (or milk of choice)
  • 1/2 tablespoon Dijon mustard
  • 2 cups panko breadcrumbs
  • 3 tablespoons olive oil
  • Chopped parsley for garnish
  • Marinara sauce for serving

MAKE IT

Step 1
Preheat oven to 400° F. Prepare a baking sheet lined with parchment paper.
Step 2
Using a melon baller or small spoon, carefully scoop out flesh and seeds of the zucchini rings, leaving a ¼ inch thick shell around edges. Flesh and seeds can be saved for other use. Fill each zucchini “cup” with Tuscan grounds and press it down to the top of the zucchinis.
Step 3
Set up an assembly line: flour, salt, pepper, garlic powder and cayenne pepper combined in one bowl, and milk and Dijon mustard combined in another bowl and breadcrumbs in a plate.
Step 4
Dredge zucchini rounds in flour and shake the excess flour, dip into milk mixture, then dredge in Panko mixture, pressing to coat. Tip: Carefully handle the stuffed zucchini cups in upright position so the seitan filling stays.
Step 5
Place on the lined baking sheet. Drizzle olive oil over each zucchini cup. Bake 25-30 minutes until golden brown.
Step 6
Garnish with parsley and serve with a side of marinara sauce. Or if you wish, serve the zucchini cups topped with marinara sauce and garnished with chopped parsley.
Step 7
YUMMM!