Greek Stuffed Zucchini Recipe | Veggie Fest

Ingredients

• 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)
• 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