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).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Angela N.

1:30PM PDT on Apr 7, 2012

thanks :)

send a green star

Trudy K.

3:35PM PDT on Mar 24, 2012

Great sounding recipe. I printed out to add to my cookbook of Care 2 recipes for healthy eating. Am planning to plant zuchinni in few wks.

LMj S.

8:58PM PST on Feb 3, 2012

cant wait to try, thank you!

Jo A.

4:57AM PST on Dec 11, 2011

Nice recipe. Thanks!

KARLOLINA G.

3:02PM PDT on Sep 14, 2011

I love Zucchini. I usually let a few of mine stay on the vine until they are huge. I'd say about ½ the size of a watermelon. I slice them in ½, clean out the seeds and then stuff them with breadcrumbs, parmesan and other veggies. Wrap them in foil and bake in the oven. DELICIOUS! I saved your recipes. Thank you.

Jennifer C.

5:17PM PDT on Aug 1, 2011

Fabulous recipe. Love it. Thanks.

Kay O.

10:24PM PST on Nov 28, 2010

Great recipe, thanks!

Bon L.

5:19AM PST on Nov 10, 2010

Thanks for the info.

Mervi R.

9:47AM PST on Feb 22, 2010

Yummy!