I am very happy to have a plentiful supply of zucchini/courgettes this year. I had almost forgotten this recipe which is a vegetarian variant on stuffing them. I will type out the recipe here, but I didn’t do it like that. 🙂
4 small zucchini
½ cup chopped cashew nuts
1 large red pepper
5 tablespoons cream
½ cup granola or breadcrumbs
2 tablespoons tahine
2 tablespoons crushed rosemary
2 ½ cups mushrooms
2 teaspoons lemon juice
½ cup grated cheddar cheese
Cut zucchini lengthwise and remove seeds. Mix cashew nuts with very finely chopped red pepper. Mix in cream, granola, tahine and crushed rosemary. Add salt to taste. Spoon filling into zucchini halves.
Sauté onion sliced into rings in oil. Slice mushrooms and add to onions and also the lemon juice. Let simmer for a couple of minutes. Put onions and mushrooms with pan juices in an ovenproof dish. Put stuffed zucchini in the dish and sprinkle with grated cheddar cheese.
Bake in oven, preheated to 375°F, until cheese is golden, about 40 minutes.
Serve rice and a salad with this dish.
From “The International Vegetarian Cookbook” by Kirsten Skaarup, Garden Way Publishing, Pownal, Vermont 05261, ISBN 0-88266-362-3
I did not mess with the sautéing part, I just poured some olive oil into the baking dish, threw in 3 sliced onions quickly done with the mandolin, then added a small can of mushrooms (drained). Never mind the lemon juice. I hollowed out 2 large zucchini with a grapefruit spoon, chopped that up finely and put it in the bowl with the other ingredients. I always use oatmeal instead of granola for this recipe. I didn’t have any cream so I used a Greek yogurt. Skipped the cheese and we did not need any rice or salad.