Materials:
Large pan
Cookie sheet
Parchment paper
Cutting board
Knife
Metal spoon
Wooden spoon*
Strainer (optional)
Chopper with attachments (optional)
Blender (optional)
*or mixing utensil/scooper

Directions:
Preheat oven to 350°. Wash, then cut the green zucchini in half and slice off the top of the round yellow zucchini. Scoop out the insides with a spoon. Dice, chop, or blend the scooped-out zucchini and transfer it large pan. Wash, then chop broccoli, red onion, and bell pepper and add it to the pan. You can use a strainer to wash the cut vegetables before you cook them. Line cookie sheet with parchment paper. Add water to pan and cook on medium heat. Cook for 5 minutes and stir often. Add parsley, cumin, and sea salt to the pan and continue cooking until the vegetables are tender and there is little to no moisture in the pan. Place empty zucchini on the lined cookie sheet and fill them with the vegetable “stuffing” from the pan. Sprinkle the top of each zucchini with nutritional yeast and oregano. Bake stuffed zucchini for 15 min or longer if you prefer them to be more tender. Let cool before eating. Store in refrigerator 3-5 days.

Ingredients
3 zucchini (2 green and 1 yellow)
1 small head of broccoli
1 small red onion
1 portobello mushroom
1-2 small purple bell peppers
1/2 cup water
1-2 teaspoons parsley*
1-2 teaspoons cumin*
1 teaspoon sea salt
3 tablespoons of nutritional yeast
2 teaspoons of oregano
*use may use other herbs/spices if desired