Saturday, October 13, 2007

Stuffed Zucchini

What do you do with a zucchini? Aside from this recipe, you can pretty much put it in any mix of things: simply saute with oil or margarine and add to spaghetti, enchiladas, tofu scramble..the list goes on.

Here is a freestyle recipe for stuffed zucchini. Use what you have, and adjust the
moisture to suit your grain preference






Stuffed Zucchini

*3 med-lg zucchini, halved lengthwise and insides scooped out with a spoon
*1 small onion, diced
handful (3 or 4) mushrooms, chopped
*1 tomato, seeded and rough chopped
*4oz or so (handful, cup or less) chosen protein: I used Mornngstar Chikn, but you can use cooked beans, cooked lentils, seitan, tofu, etc. Saute this separately!
*1 c stuffing OR your choice cooked grain, such as quinoa
*Spices- I used All Purpose seasoning salt and poultry seasoning
*1 c (approx) water to wet stuffing. (If using favourite cooked grain, omit water unless stuffing is dry)

In a large pot/pan, saute the zucchini halves cut-side down about 3-4 minutes on each side, just until they get a golden colour on the edges.

Remove zucchini and place in an oiled baking dish, scooped side up

Add onions, mushrooms, and the zucchini insides (chopped) and cook until onions are tender, adding spices. Add protein and tomatoes.

Add stuffing or grain and necessary water. Lay over zucchini and bake at 350 F for about 20 minute, just until zucchini "boats" are tender

Toppings:

Here I used shiitake gravy from Road's End Organics but you can use spaghetti or tomato sauce. If using the tomato/spaghetti sauce, I would suggest baking it with the zucchini.

Serve and enjoy!

3 comments:

VeggieGirl said...

mmm, I LOVE stuffed zucchini - your particular recipe for it sounds terrific!

Veggie Cookster said...

Looks so yummy! I have to make recipes like this for myself, tho, because my fiance doesn't like squash. :-/

B.A.D. said...

Looks great Pam!