Low Carb Pulled Jackfruit Stuffed Zucchini (vegan)
How to Make It
Step 1
Finely dice the bell pepper and crush the garlic. Rinse and drain the jackfruit pieces. Heat the olive oil in a saucepan over a low/medium heat and add the onion, garlic, bell pepper, jackfruit, dried herbs and spices. Stir well and cook gently for 4-5 minutes until tender and fragrant.
Step 2
Add the tomato purée and stock. Stir well and bring to a gentle boil. Reduce to a simmer for 10 minutes until all the liquid has been absorbed.
Step 3
Whilst the jackfruit is cooking, slice the zucchini in half and cut off the very top and bottom and discard. Use a spoon to carefully scoop out a channel in the center of each zucchini half.
Step 4
Heat a griddle pan over a high heat and add the zucchini cut side down. Cook for 3-4 minutes each side until tender and charred.
Step 5
Shred the jackfruit using two forks and divide between the two zucchini halves to serve.
Ingredients
- Jackfruit, Canned In Water – ½ x 5.5 ounces
- Oregano, Dried – 1 teaspoon
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Zucchini – 1 medium
- White Onion – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – ½ tsp
- Tomato Paste – ½ tablespoon
- Red Pepper (cayenne), Ground – ¼ teaspoon
- Red Bell Peppers, Raw – ¼ small
- Vegetable Broth, Bouillon Or Consomme – ¼ cup