Zucchini Boats with Almond Vegetable Stuffing

They’re everywhere, those gorgeous green zucchini! This fabulous farmers’ market recipe is a great use for them, filled with tender veggies, great taste, and superior nourishment.

Just serve your zucchini boats with some fragrant rice, a crisp salad, and a glass of chilled wine and you have a marvelous Mediterranean-style dinner.

INGREDIENTS

4 small zucchini
1 1/2 cups red onion, diced
3 tablespoons olive oil
1 tablespoons fresh ginger, grated
2 cups carrots, grated
1 cup mushrooms, diced
1 cup broccoli florets, diced
1 cup almonds, finely ground
2 tablespoons tamari

1. Preheat oven to 350F.

2. Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.

3. In a large frying pan, saute the onion and ginger in the olive oil over medium heat for about 5 to 10 minutes. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and saute 5 to 10 minutes more. Add the almonds and tamari and saute for 5 more minutes. Remove from heat.

4. Evenly stuff the zucchini halves with the sautéed vegetables and place them on a baking sheet. Place stuffed zucchinis in preheated oven and bake 35 to 40 minutes.

Serves 8.

Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Copyright (c) 2006 by Laura Matthias. Reprinted by permission of New Society Publishers.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).

21 comments

Patricia H.
Patricia H.2 years ago

this is a new one, thanks for sharing

Val M.
Val M.3 years ago

Thanks

Michele Wilkinson

Thank you

Melissah Chadwick
Past Member 3 years ago

thanks

Grainne O'Carroll
Grainne OCarroll3 years ago

I'll have to try this. Thanks!

Cynthia Blais
cynthia b.3 years ago

sounds fabulous can't wait for dinner lol

Lean Towards Y.
Past Member 3 years ago

This is lovely. Thanks.

Elaine A.
Elaine Al Meqdad3 years ago

I do this recipe already and it is wonderful!

Donna Hamilton
Donna Hamilton3 years ago

Thanks for the recipe.

J.L. A.
JL A.3 years ago

yum