Miso Stuffed Zucchini

Miso Stuffed Zucchini

Ready in 35 minutes

Serves 2


  • 14g Miso Crystals (just less of ¼ cup)
  • ½ cup maple syrup candied walnuts
  • 1 green zucchini
  • 1 golden zucchini
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut oil 


  1. Cut both zucchinis into 2 inch chunks and hollow out the middle of each piece.
  2. On a cutting board, chop zucchini pulp with walnuts. 
  3. Add lemon juice, Miso Crystals and coconut oil, chop again to combine. 
  4. Stuff zucchini pieces and bake on a cast iron pan for 25 min, 325 degrees F.  

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