I went to the local farmers’ market on my way to the gym (only 2 blocks out of my way, and extra exercise!), and saw these cute-as-a-button mini zucchini for stuffing.
Sometimes they are yellow, sometimes green, but always delicious. I then went through my recipe books to find an appropriate filling. After combining several different recipes and adjusting them to use local ingredients, I invented this amazingly easy but elegant and delicious (and nutritious!) dish. One zucchini can be a side dish, or two can be a main dish. The stuffing contains both mushrooms and nuts as the main protein source. Just add a carbohydrate and you have a complete meal.
- 5 round zucchini (courgettes)
- 1 teaspoon olive oil
- 1 medium-size onion, chopped
- 1 teaspoon minced garlic
- 1 cup chopped shimeji mushrooms
- 1 chopped tomato
- 1 teaspoon chopped parsley
- 1/4 cup chopped walnuts
. Cook the zucchini in a pot of water until they are soft, about 10 minutes, and drain well.
2. Let them cool and cut the tops off for later use as little hats.
3. Remove the seeds and pulp from the zucchini, creating a cavity to be stuffed. Set aside the pulp to use in the filling.
4. In a pan, sauté the onion and garlic for a few minutes on low heat.
5. Add the Zucchini pulp and mushrooms. Sauté until wilted.
6. Turn the heat off and add the tomatoes, parsley and walnuts.
7. Stuff the zucchini.
8. Before serving, heat the zucchini in the oven (180°C/350°F) for 15 minutes.
If you prefer, fill the zucchini in advance and store them in the refrigerator until it is time to heat them.
Tip: You can prepare this recipe using the long zucchini, cut in half along their length, or in slices 1-2 inches thick. Just dig the pulp and seeds out and stuff them, as in this photo
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: mini-zucchini, mini-courgettes, vegan recipe, vegetarian recipe