VEGAN and GLUTEN FREE stuffed zucchini. I tweaked this recipe to make it vegan. I used the zucchini pulp, 1/4 tsp. of cayenne pepper-(in place of curry), 1 tsp 21 seasoning salute, 1/4 tsp. sea salt, 1/4 tsp. of nutritional yeast, and 1 heaping Tbsp. of soy cream cheese. 1 large collard green leaf and 1 large red Chard leaf. Bake for 20 minutes, add daiya cheese and broil until cheese melts. It is wonderful. Enjoy!