Preheat oven to 375.

Remove tempeh from the package and cut into squares about 1-inch x 1-inch.

Slice zucchini in half, lengthwise and scoop out the insides where the seeds are making enough room to fill with topping. (Careful not to go too deep and rip the skins).

Steam the zuchini and tempeh for 10 minutes in steaming basket, then toss softened strips in a bowl with a bit of oil and any other herbs/spices you like.  Place to the side.

Chop zuchinin insides into small chunks. 

Heat oil in a pan on medium heat and sauté onions for 1-2 minutes until slightly transparent.

Add mushrooms and sauté for 2 minutes more.

Add celery, garlic, chopped zucchini flesh and tempeh and cook down for 2-3 more minutes.

Stir in sea salt, pepper, basil and rosemary and cook 1 minute more.

Remove from heat.

Fill cored zucchini with mixture.

Serve and enjoy!