Walnut White Bean Stuffed Zucchini

• 250 g (1 large zucchini, halved lengthwise) — Raw zucchini
• 70 g (about 1/3 cup canned white beans, drained and rinsed) — Canned white beans, drained and rinsed
• 30 g (about 1/4 cup raw walnuts, finely chopped) — Raw English walnuts
• 20 g (about 1/4 cup plain nutritional yeast flakes) — Plain nutritional yeast flakes
• 30 g (2 tbsp no-salt-added canned tomatoes) — No-salt-added canned tomatoes
• 5 g (1 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 3 g (1 small garlic clove, finely minced) — Raw garlic
• 8 g (about 1/3 cup parsley leaves, chopped) — Fresh flat-leaf parsley
• 0.7 g (1/2 tsp dried oregano) — Dried oregano leaves
• 10 g (2 tsp fresh lemon juice) — Fresh lemon juice
• 0.3 g (small pinch fine salt) — Fine salt
• 0.3 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Heat the ovenPreheat the oven to 425°F (218°C) and line a small sheet pan.5 min · 425°FLook for: The oven is fully heated before the zucchini shells enter.Safety: Keep the lined pan flat and use oven mitts after heating.
2. 2Shape the zucchini boatsHalve the zucchini lengthwise, scoop out the center with a spoon to leave a 1 cm shell, and finely chop the scooped zucchini flesh.3 minLook for: Two sturdy zucchini shells remain and the moist center is chopped into pieces no larger than 5 mm.Safety: Cut on a stable board and keep the spoon directed away from your hand.
3. 3Pre-roast the shellsBrush the zucchini shells with 2 g olive oil, place them cut-side down, and roast for 8 minutes.8 min · 425°FLook for: The cut rims begin to brown while the shells remain firm enough to fill.Safety: Open the oven away from your face and handle the hot sheet pan with mitts.
4. 4Make the white bean mixtureMash the white beans with a fork, then stir in the chopped walnuts, nutritional yeast, parsley, oregano, lemon juice, fine salt, and black pepper.3 minLook for: The beans are roughly mashed with visible walnut pieces and no dry nutritional yeast pockets.Safety: Use drained, rinsed beans and clean utensils because the filling receives only brief further cooking.
5. 5Cook the zucchini fillingHeat the final 3 g olive oil in a skillet over medium. Cook the chopped zucchini flesh and garlic for 3 minutes, add the canned tomatoes for 1 minute, then fold in the white bean mixture for 2 minutes.6 minLook for: The filling is cohesive and moist without any watery liquid in the skillet.Safety: Keep the filling moving so the garlic and walnuts do not scorch.
6. 6Fill, bake, and serveTurn the zucchini shells cut-side up, divide all filling between them, bake for 10 minutes, rest for 3 minutes, and serve both halves.13 min · 425°FLook for: The shells are fork-tender, the filling has browned tips, and no filling remains in the skillet.Safety: Use oven mitts and refrigerate leftovers within 2 hours.