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.
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.
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).