Stuffed Round Zucchini
This dish came about because I fell in love with these little beauties when visiting a new Asian supermarket. I just had to buy them, they were so adorable! Although labeled Zucchini on the packaging, I had never seen this round variety before - either in any supermarket or Farmer's Market in the Central Florida area.
They are ideal as an appetizer or a vegetarian main dish served with some crusty bread or naan bread. Don't be fooled by their size - they are surprisingly filling and we loved the flavor of the smoked paprika!
Based on a recipe for Vegan Petits Farcis (small stuffed vegetables) from www.cilantroandcitronella.com
Stuffed Round Zucchini
This dish came about because I fell in love with these little beauties when visiting a new Asian supermarket. I just had to buy them, they were so adorable! Although labeled Zucchini on the packaging, I had never seen this round variety before - either in any supermarket or Farmer's Market in the Central Florida area.
They are ideal as an appetizer or a vegetarian main dish served with some crusty bread or naan bread. Don't be fooled by their size - they are surprisingly filling and we loved the flavor of the smoked paprika!
Based on a recipe for Vegan Petits Farcis (small stuffed vegetables) from www.cilantroandcitronella.com
Open in Cookpad AppSteps
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- 3
Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
- 4
Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
- 5
Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- 6
Place them in a baking dish and put their tops back on.
- 7
Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- 8
Let cool for a couple of minutes before serving.
- 9
Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Nigerian Chin Chin (Deep Frying)
-
Cow Patties, aka Chocolate Peanut Butter Oatmeal Cookies
-
-
-
Strawberry and Coconut Panna Cotta
-
“Syrnyky” ukrainian cottage cheese pancakes
-
-
Picadillo meet Southern Fried Cabbage
-
Lilian eyan -
-
Lois Ekeleme -
-
Aishalecooks -
Stuffed bitter gourd / bharva karele
-
Amaka iheke -
Comments