Impossible Stuffed Zucchini Recipe

Preheat the oven to 375 degrees F (190 degrees C).

Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.

Combine meatless ground beef tomato bread crumbs Pecorino-Romano cheese egg garlic parsley onion salt and pepper in a medium bowl. Mix well using clean or gloved hands.

Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.

Bake in the preheated oven until browned and zucchini are tender 35 to 40 minutes.