Serves: 2


  • 1 medium size zucchini, sliced in half length wise
  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 large ripe tomato, diced
  • pinch of oregano
  • pinch of salt and pepper
  • Chopped or shredded vegan mozzarella style cheese
  • 1 Garden Herb or Original Sunshine Burger, defrosted



Preheat oven to 375°.

Place zucchini cut side down on a baking sheet lined with parchment paper and drizzle with olive oil.  Bake at 375° for about 35 minutes.

While zucchini bakes, heat olive oil in small frying pan. Add the bell pepper, onion and garlic and sauté until tender. Remove from heat. Add tomato, oregano and salt and pepper.

Remove zucchini from the oven and let cool. Once cool, scoop out the insides of the zucchini halves and chop, leaving the outside shells facing up on the baking sheet. Add the chopped zucchini to the other veggies and stir to combine.  Fill the zucchini shells with the veggie mixture.

Cut the Sunshine Burger into quarters. Roll each quarter into a little ball and place on top of the stuffed zucchini halves.  Sprinkle with vegan cheese and bake for an additional 30 minutes at 375°, until brown and tender.  Serve with a summer salad and your favorite rolls.