2cupscooked brown ricewhite rice or quinoa can also be used
1can (15-16 ounces)crushed tomatoesdrained
1cupshredded mozzarella cheese
Preheat the oven to 400 degrees F.
Use clean hands or roughly chop tempeh with a knife to make bite sized crumbles. Add to a steamer basket and steam, covered, for 10 minutes. This step is optional but I like to do it to remove the bitter flavor from the tempeh. When done steaming, combine tempeh with BBQ sauce. Set aside.
Slice zucchini in half lengthwise so that you a total of 8 zucchini halves. Use a spoon to scoop out the seeds and most of the flesh until hollow. Drizzle both sides with olive oil and use clean hands to coat thoroughly with oil. Sprinkle the insides with ¼ teaspoon coarse salt and freshly ground black pepper to taste.
Prepare the filling in a medium mixing bowl by combining brown rice, corn, crushed tomatoes, garlic powder, onion powder, paprika, ¼ teaspoon salt and cayenne pepper.
Layer the 8 zucchini halves on a half sheet pan or in two medium casserole dishes. The zucchini halves should be almost touching. Add a little less than a cup of filling to each half. Sprinkle BBQ tempeh evenly across each zucchini half. Sprinkle the mozzarella cheese on top of the tempeh.
Bake on the middle oven rack at 400 degrees F for 25-30 minutes until the zucchini is cooked through. If the cheese browns too quickly, cover loosely with foil. Remove from oven and enjoy!
Leftovers: Leftovers keep refrigerated for 3-4 days. Reheat leftovers for 10-12 minutes in a 350 degree oven.
Servings: This recipe makes 4-6 servings. I usually eat 1.5 boats so the servings are calculated out to reflect this.