Savory stuffed zucchini for a seasonal entree on Meatless Monday

Categories: Meatless Monday

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We're beginning to enjoy some of the fruits of our gardening labor -- and now is a good time to pick zucchini, before they get toomonstrous (and flavorless). This stuffed zucchini recipe (adapted from Vegan With a Vengeance) features olives and capers for a meaty, briny flavor, which is perfectly offset by the sweetness of the tomatoes. It's easy to make but a bit of a process, so get started!

See also:
- Penne with creamy cashew-avocado sauce for a veggie overload on Meatless Monday
- The ultimate vegan lasagna recipe for a family feast on Meatless Monday
- Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

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You will need:

4 medium-size zucchini
1/2 cup millet
1 medium-size onion
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon salt
1 teaspoon paprika
Plenty of fresh-ground black pepper
1 28-ounce can whole tomatoes
2 cups vegetable broth (making your own produces the best results)
Heaping 1/2 cup pitted kalamata olives
1/4 cup capers

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1. Measure out the millet into a strainer and rinse it thoroughly, then set aside for now.

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2. Cut the zucchini in half lengthwise.

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Place the halved zucchini cut-side-down in a saucepan and add enough water to cover about half the zucchini. Cover and bring to a boil, cooking for about five minutes. (We cooked two zucchini at a time while preparing the stuffing mixture -- remove and allow it to cool after the five minutes are up, then cook another batch.)


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1 comments
BackOffImStarving
BackOffImStarving topcommenter

Thanks, Amber!  I made it last night, and it was really good!  Substituted quinoa for the millet.  

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