Zucchini is tastier than meat

Here’s a “Zucchini Is Tastier Than Meat” recipe — a savory, satisfying, and surprisingly hearty vegetarian dish that might just convert meat-lovers. This recipe uses roasted zucchini, garlic, and mushrooms in a way that gives it deep umami flavor.

Zucchini “Meatless Meat” Skillet

Ingredients:

• 3 medium zucchini, diced

• 1 cup mushrooms, finely chopped (cremini or portobello work best)

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon soy sauce or tamari

• 1 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 teaspoon Italian seasoning

• Salt to taste

• Fresh basil or parsley (for garnish)

• Optional: Grated Parmesan or vegan cheese on top

Instructions:

1. Prep the veggies: Pat the diced zucchini with paper towels to absorb extra moisture.

2. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft, about 3 minutes. Add garlic and cook for another minute.

3. Add mushrooms: Stir in the chopped mushrooms and cook until browned and most of their moisture has evaporated, about 5–7 minutes.

4. Cook the zucchini: Add the zucchini to the skillet. Cook for 6–8 minutes, stirring occasionally, until it’s golden and slightly crisped on the edges.

5. Season it up: Stir in soy sauce, smoked paprika, pepper, red pepper flakes, Italian seasoning, and salt to taste. Let everything cook together for 2 more minutes.

6. Finish: Remove from heat, sprinkle with fresh herbs, and top with Parmesan or your favorite vegan cheese if desired.

Serving Suggestions:

• Serve over rice, pasta, quinoa, or inside a wrap.

• Spoon over baked potatoes or stuff into bell peppers.

• Use as a taco filling!