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VegWeb.com  |  Recipes  |  Various Veggies  |  Zucchini  |  Stuffed Zucchini « previous next »
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Recipe submitted by amez@earthlink.net - 05/20/03

Stuffed Zucchini

Ingredients (use vegan versions):

    6 med zucchini - approx 6-8 long and 2 in diameter
    2 med or 4-6 plum fresh tomatoes
    1/2 lb fresh mushrooms
    1 fresh red pepper
    1 med to large sweet onion
    3 lg garlic cloves, more if you love garlic
    olive oil for sautéing
    salt & pepper to taste
    1 bunch fresh basil
    breadcrumbs or matzoh meal or farfel (approx 1/2 c)

Directions:

Trim the stem on the zucchinis, but don't cut it all the way off.  Carefully cut the zucchinis in half lengthwise, making two boats.  Use a paring knife and carefully hollow out the zucs, leaving about 1/4 inch all around sides & bottom.  Save the parts you remove.  Place the zuc boats in an oiled baking pan or cookie sheet.

Chop all the vegetables, but keep them separate.  Heat olive oil in large pot or Dutch oven.  Add red pepper, a few minutes later onion, a few minutes later garlic.  Simmer slowly so they get soft and onions become translucent, but not browned.  Add mushrooms, chopped zucchini innards, a few minutes later tomatoes, chopped basil, salt & pepper.  Simmer uncovered about 15 min (you don't want them to get mushy).  Taste for seasonings, to see if it needs anything.  If there is lots of liquid, strain vegs in a colander, but save the liquid.  Mix in some vegan bread crumbs or matzoh farfel just to help hold it all together.  Fill all the zucchini boats - there should be enough filling for them to be slightly mounded.  Baste with the saved liquid.

Bake at 350 degrees Fahrenheit for 1/2 hour to 45 min, until boats are tender but still holding their shape. Check them during baking - if they're getting too dry or browned, cover with foil until the last few min, and baste a couple of times during baking. You can also add vegan cheese into the vegetables before stuffing, or grated on top at the last few minutes of baking.  You can also add chopped tofu, or tofu crumbles into the saute.  These are easy to make and are a beautiful presentation for either a side or main dish.  What takes the most time is chopping all the vegetables.  If you have a food processor, you're in luck!

Serves: 12
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AshleyKimball
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« Reply #1 on: February 22, 2007, 07:21:37 PM »
Ahh--this is the best thing I've eaten in a looong while (even though I didn't exactly follow the recipe).  I only used 1 zucchini, scooped it out, chopped it up, sauted it up with some onion, garlic, celery, green pepper and spinach (using cooking spray because I'm afraid of oil).  I added a few shakes of "pizza seasoning herbs", and sauted it a bit more.  Finally I stirred in a bit of TVP.  I crammed everything into the zucchini shells  and baked it for a bit, then topped it with quartered fresh cherry tomatoes and cooked it for the rest of the time.  (30 minutes total)

Lol, I did all these substitutions because it's all there was in the pantry at the time.  Mmmm--mushrooms would definitly be the sh*t in this, though.  You can see in my picture I served it with...more squash!  haha...it was a pretty awesome dinner though.  Definitly one of the most visually impressive recpies with almost NO effort. 

Thank you!!
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KendraKat
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« Reply #2 on: March 02, 2007, 11:22:15 PM »
Tasty recipe...  I did not have any breadcrumbs so I sprinkled in some dry veggieburger mix, which wasn't the best idea - but it wasn't horrible either.  Would be better with breadcrumbs...
I would recommend a melon baller or similar tool to remove the inside of the zucchini. 
I always like to stuff bell peppers but this was a nice change, thanks for the recipe!
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dodo
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« Reply #3 on: March 05, 2007, 06:36:44 AM »
KendraKat, that looks like heaven on a plate, love the way you've done the shrooms, please tell....what is the delishous looking thing splayed so seductively across the lettuce leaf, I WANT SOME!!!!!!    Cheesy
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« Reply #4 on: March 07, 2007, 11:04:03 PM »
Thanks Dodo!  Next to the zucchini is my first attempt at Seitan, and I have to say I can't believe I have been living my whole live without it....  If you have never made it you simply must go do it right now.

I found the recipe here:

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=112

It is not hard to do - just takes a little while...  But well worth the time!

Peace in your kitchen!   Smiley

- K
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dodo
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« Reply #5 on: March 08, 2007, 01:00:33 PM »
oooh we know seitan, we likes seitan, i made the rib recipe on here last night for the 2nd time, awesome, disturbing, satisfies unnatural cravings!  Wink
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Granola Head
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« Reply #6 on: April 01, 2007, 02:30:04 PM »
Very interesting way to eat zucchini! I twelfed (is that a word?) the recipe and it turned out great. It only took about 25 minutes to bake but then I sprinkled some cheese on top and broiled it for a few more minutes. It hit the spot, and was quite pretty too.
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keda
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« Reply #7 on: April 13, 2007, 01:51:19 PM »
ok, so i used yellow bell pepper, regular white orange and dried basil. i also added a few handfuls of fresh spinach and pizza seasoning as AshleyKimball suggested. totally forgot to add breadcrumbs and it was good without it too. yum, yum, yum! easy and very presentative dish.

and i baked mine in microwave on 100% for 10 minutes. it didn't brown and was a bit crunchy - just the way i like my veggies.

this recipe already has 3 pictures and probably doesn't need another one but, oh well, here it goes..
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apstaats
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« Reply #8 on: April 13, 2007, 03:52:14 PM »
To Keda: I'm posting this here because I wasn't sure where else you would see my message.  Your food pictures are always so beautiful.  I can always tell when it's one of your pictures on the front page.  Keep submitting them, they're great!
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keda
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« Reply #9 on: April 13, 2007, 04:21:26 PM »
Quote from: apstaats on April 13, 2007, 03:52:14 PM
To Keda: Your food pictures are always so beautiful.  I can always tell when it's one of your pictures on the front page.  Keep submitting them, they're great!
thanks. i'm sure we're all damn good cooks here, unfortunately, not all of us have cameras to capture it.  Roll Eyes
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adagio
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« Reply #10 on: April 13, 2007, 09:09:20 PM »
Yes keda,  i second apstaats comment.   your photographic recipe representations are always delightfully well considered. i commend you!
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deuceO
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« Reply #11 on: May 11, 2007, 10:48:59 PM »
This was pretty tasty. I think next time I'll add some salt and pepper, maybe some other spices to kick up the flavor a bit.  But overall, very good.  A great way to get lots of veggies in one meal!
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Althea Randolf
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« Reply #12 on: May 19, 2007, 08:18:46 PM »
A very delicious mild-flavored, healthy dish! I LOVED it. Some more ideas for the filling are pizza topping and sandwiches.
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GabesMom
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« Reply #13 on: May 20, 2007, 08:16:22 PM »
My husband made this with seasoned tofu and some extra spices...It was WONDERFUL! Highly recommended!!
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CherBear
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« Reply #14 on: August 19, 2007, 01:06:28 PM »
Very lovely recipe and the presentation is beautiful!  Next time though I'll salt the zucchini before I add the stuffing.  Overall very good!  Smiley
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