Instead of stuffing zucchini, I just diced the zucchini, largely borrowed from this recipe at Mel's Kitchen Cafe, and I found this to be a really tasty burrito filling. My additions and notes are in italics.
Ingredients
2-3 T canola oil
1 medium onion diced
1 lb plant based crumbles
2 medium zucchini, diced
4 cloves garlic, finely minced or pressed
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
½ teaspoon ground coriander
chicken stock as needed ok, so not totally vegetarian, but I found that the veggies needed some stuff
1 c frozen corn thawed
16 ounces tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese, or a combination
Chopped cilantro for garnish
Instructions
In a large cast-iron skillet, soften the onion first with 2-3 T canola oil. Then, add plant based crumbles for about 5 minutes. Then, add spices, jalapeno, garlic, and zucchini. Keep adding chicken stock or water as needed to keep stuff from sticking. Add corn; it will cook quickly.
Stir in the tomato sauce, and bring the mixture to a simmer and cook for 5 minutes. I added a handful of chopped cilantro and cooked a bit longer.
Add to burritos with avocado, pickled onions, sour cream, and a squeeze of lime.
