Vegan Stuffed Baked Zucchini
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 ounces wild rice, cooked according to package directions
- 4 large zucchini
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 3 ounces cashew nuts, lightly salted and chopped
- salt and pepper
directions
- Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
- Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
- add the zucchini flesh, garlic and carrot. Cook until heated through.
- Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.
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Reviews
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Super good! I kind of winged it since I wasn't sure how large a large zucchini is. I used a zucchini that was about 12 inches and scooped it out with a melon baller and that worked great. I added a pinch of thyme and poultry seasoning, used toasted walnuts instead of cashews and some mushrooms to the mix. I'm already looking forward to making these again and know that pretty much any add-ins ratios will work. I'm not vegan so a little sprinkle of cheese sounds like a yummy addition too. Thanks for sharing the keeper.
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A wonderful recipe! We made this tonight and when we asked ourselves if we would serve it to guests, the answer was a resounding YES! No wild rice in the house, so we subbed quinoa. And added a few twists of a spice blend. We used little round zucchinis (about the size of bell peppers) and it made for a beautiful presentation when served surrounded by roasted sweet potatoes. YUM!
Tweaks
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Super good! I kind of winged it since I wasn't sure how large a large zucchini is. I used a zucchini that was about 12 inches and scooped it out with a melon baller and that worked great. I added a pinch of thyme and poultry seasoning, used toasted walnuts instead of cashews and some mushrooms to the mix. I'm already looking forward to making these again and know that pretty much any add-ins ratios will work. I'm not vegan so a little sprinkle of cheese sounds like a yummy addition too. Thanks for sharing the keeper.
RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.