Tag Archives: zucchini

Vegetarian Stuffed Zucchini

We’ve been gone off and on all summer, enough that I decided not to mess with a summer garden. Part of me regrets it, as I love being able to walk into our backyard and pick fresh veggies and herbs nearly any day of July through October. However, we have good friends who grow gardens and are kind enough to share when possible. We’ve also got some tomatoes going, fresh basil, thyme, and oregano. And a kick-butt farmer’s market each week.

We received some large zucchini and I knew I wanted to try something different with them. As much as I love simple steamed or pan-fried zucchini, or baked zucchini fries, those are things I’ve made many times before. Time for something new. I almost made a zucchini parmesan, but I didn’t want to run to the grocery store to get things I didn’t have on hand. So the following recipe was a conglomeration of ingredients that were easy to scrounge up in my kitchen.

Some things can easily be substituted for other ingredients. For instance, if you don’t have vegetarian sausage on hand, sub in some black or pinto beans (canned are okay, just make sure you rinse them first). Fresh garlic instead of granulated can be used. No cheddar? Use what you do have. You can chop up the parts of the zucchini you scraped out and throw that in the filling, too!

Simply said, it’s versatile. And this recipe can easily be multiplied.

Vegetarian Stuffed Zucchini
Serves 2

Ingredients:

½ cup diced onion
¾ cup sweet corn (fresh or frozen)
1 large zucchini
½ cup cooked long grain rice (white or brown)
1 – 2 italian style tofurky sausage(s), chopped
½ tsp. granulated garlic
3 Tbsp. fresh basil, minced
¼ tsp. ground cumin
pinch of cayenne pepper
½ cup shredded cheddar cheese
salt and pepper, to taste
olive oil

+ an additional ½ cup shredded cheddar cheese
¼ cup panko style bread crumbs (Italian bread crumbs would work okay, too)

Directions:

Preheat oven to 425º degrees F.

Cut off each end of the zucchini (about a ½-inch), then cut in half, lengthwise. Scrape out the seeds. Microwave the hollow halves for 2½ – 3 minutes, until they can be pierced easily with a fork. Set aside. (You can lightly salt and pepper each half, or sprinkle lightly with some garlic, cumin, cayenne, etc. at this point, too, for a little more flavor.)

In a saucepan, heat about 1 tsp. olive oil on med-high heat. Sauté the onion until translucent. Add in the chopped sausage, cooking until lightly browned. Add in the corn, rice, garlic, basil, cayenne, cumin, salt, and pepper. Mix thoroughly and remove from heat. Mix in the ½ cup of cheddar cheese.

Spoon the mixture into each zucchini — it’s okay to pile it high. Press it down into the zucchini, until it’s packed nicely.

In a small bowl, toss together the panko bread crumbs and ½ cup cheddar cheese. Top each filled zucchini with the panko/cheddar mixture.

Bake for 20-25 minutes, until the topping is nicely browned.

Zucchini Muffins – sans dairy and eggs

We’ve been gone off and on this month, traveling here and there… We got back from Crawford Bay, B.C. on Monday and I’ve yet to go grocery shopping. Needless to say, the refrigerator is down to its bare bone self — no milk, eggs, coffee, flour, etc. OY. We’re leaving town again Friday and don’t want to stock up on things that won’t get used in the next two days.

This morning I noticed I had barely a cup of flour, some zucchini needing to be eaten, and some hungry children in the house. I found a recipe online for dairy free zucchini muffins and thought well, maybe I can tweak this with the minimal ingredients I do have… The following recipe is the result of that. 6 year old Silas ate a couple of them, regardless of his apprehension about the little green specks that must be something healthy… and 12 year old Vincent wanted nothing to do with the muffins after one bite. (At least he tried it.)

I had no applesauce, just apple butter. I’ve never used either as a replacement for eggs, although I’ve read numerous times that you can do so… well, using applesauce that is. I cut the original sugar content down to nearly half. The Mister said the results were tasty — I liked them, too.

Zucchini Muffins

egg and dairy free

Ingredients:

1¼ cup all-purpose flour
1 tsp. baking powder
scant ¼ tsp. baking soda
¼ tsp. ground cinnamon
pinch of salt

1 cup finely grated zucchini
3 tbsp. applesauce OR apple butter
3 tbsp. oil (I like grape seed or sunflower oil)
½ cup sugar

ground cinnamon

Directions:

Preheat oven to 350º F. Grease or line 6 regular sized muffin tins.

In a medium sized bowl, combine the first five ingredients. In another bowl, combine the zucchini, applesauce/apple butter, sugar, and oil. Add the wet ingredients to the dry, stirring until well mixed.

Spoon the mixture into each muffin tin, until they’re about 3/4 full. Sprinkle the tops lightly with ground cinnamon.

Bake the muffins for approximately 22-25 minutes, until a toothpick inserted in the center comes out clean and the top is lightly browned.

Yields approximately 6 muffins.