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Vegetable and Almond Stuffed Zucchini

  • Prep Time
    1 hour
  • Cook Time
    50 mins
  • Portions
    8

Ingredients

    Directions

    Step1

    Preheat oven to 180°C

    Step2

    Cut each zucchini in half lengthwise so it will sit balanced in a tray, scoop the flesh out of the zucchini leaving an even layer around the skin of about 0.5cm, place them in a baking tray, chop up the zucchini finely and place aside

    Step3

    Add olive oil to a large frying pan or heavy-based pot and sauté onion, garlic and ginger at medium-high heat until they have softened, but not browned, around 5 minutes.

    Step4

    Add carrots and mushrooms and continue to cook, stirring regularly, until these vegetables have also softened, around another 5 minutes

    Step5

    Add chopped zucchini and cook for another 5 minutes, stirring regularly

    Step6

    Add kale and parsley, stirring until wilted and softened

    Step7

    Stir in almond meal and soy sauce. Cook for a further 2 minutes, stirring

    Step8

    Spoon vegetable mixture into zucchinis, the mixture should fit perfectly if you continue to keep packing it tightly into the zucchinis and making little raised mounts on top

    Step9

    Place stuffed zucchini's on a baking tray(s) in a moderate oven for 50 minutes or until golden

    Step10

    Serve with a side salad, lentil/bean casserole or on brown rice or quinoa.

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