Nut Stuffed Zucchini Rounds
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Stuffed zucchini has not been a favorite meal of ours, not until now. This recipe was very tasty and we look forward to having it again. Slicing the large zucchini into rounds is an attractive way to present the zucchini, and the balsamic vinegar added a lovely zing.
Serving Size: 4
Ingredients:
- 1 large zucchini (in England called a marrow)
- 1 & 1/2 cups mixed nuts, ground
- 1/2 cup bread crumbs
- 1 med. onion, minced
- 3 tablespoons vegan margarine
- 2 tablespoons parsley, chopped
- 1 tablespoon thyme, chopped
- Cajun seasoning
- 2 tablespoons water
- 1/3 cup Balsamic vinegar – reduced to be as thick as a syrup.
Directions:
- Slice the zucchini into rounds about 3 inches thick.
- Hollow out the seedy center with a knife or melon baller.
- Place the zucchini rounds in a large pot with a little bit of water and steam them for 5 minutes. Take them out and place them in an oiled baking dish.
- Grind the mix nuts in a food processor or coffee grinder, once they are ground put the nuts into a mixing bowl.
- Melt the vegan margarine in a small pan and saute the minced onion.
- Add the bread crumbs, parsley and thyme to the ground nuts.
- Mix in the sauteed onions with the melted margarine.
- Season with Cajun seasoning and other seasonings of your taste.
- Add a couple of tablespoons of water, just enough so the mixture can stick together.
- Fill each of the zucchini cavities with the nut mixture, pressing it in well so that the hole is filled.
- Place in 200 F preheated oven and bake for 15-20 minutes or until the zucchini is soft, and the nut mixture lightly browned.
- While the zucchini is baking, pour 1/3 cup of balsamic vinegar in a small sauce pan, bring to a light boil and reduce the liquid until it become a thick syrup. Stir from time to time to make sure it does not scorch.
Notes:
This is another great way to use up a monster zucchini that you didn’t you was hiding in the garden.
This entry was posted on Friday, November 20th, 2009 at 8:56 pm and is filed under Main Dishes, Nuts, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.
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Really?! You don’t usually like stuffed zucchini? I *LOVE* it! So yummy. I have never stuffed it like that, though–I usually slice it in half length wise and hollow out the center and stuff it that way. I will have to try it your way next summer when the huge zucchinis hit the market again!
Courtney
Hi Courtney,
Thank you for your comment. I usually do cut the zucchini lengthwise, and hollow them out and then fill as long boats, but for us it’s “too much zucchini, and the filling gets dried out. This was the first time that I had cut them and filled them in this shape and we were really pleased with them, and the nut filling was very tasty.The balsamic sauce was nice with them also.
I hope you give them a try this way-it’s fun
I can’t wait to try this recipe. I usually prefer zucchinis raw but this one looks very good and yummy!
Hi Blueheart,
Thank you for your comment.
Funny, I’m just making a nice raw zucchini recipe now…
They’re great any way… cooked, raw, as soup, salad stuffed…whatever.
We enjoyed this very much, and was especially nice with the balsamic vinegar along side.Hope you give it a try and enjoy.
That looks absolutely delicious. I guess with that kind of stuffing I’d eat almost any vegetable. Can imagine that well in bell peppers too. Or even wrapped in blanched savoy cabbage leaves……
I didn’t realize zucchini was called marrow in England! Does that just apply to the big ones? Is it used along-side courgette? So many questions… but the recipe looks lovely!
Hi Anjas,
Thank you for your comment…
Yes, these were very tasty..and I agree with you, just about any stuffed veggie would taste good with the filling. I think perhaps with cabbage I;d want a sauce…like a tom. sauce…but perhaps that’s just what I’m used to.
Hope you give these a try and enjoy.
Yes…funny about the marrow thing…I do believe it is especially for the large ones, and the smaller ones are courgettes…a yummy veggie no matter what you call it
They were especially nice with the nut filling.
How cute! Who would of thought to stuff zucchini’s like this. Wonderful!
Hi JoLynn,
Thank you for your nice comment. I’d like to take credit for the idea…but I have seen them done like this before…especially if your zucchini has grown to be too big. It’s a great way to use it…cut them in thick rounds, hollow out the center part where the seeds are and then fill the centers. We were really happy with them this way, more so than as the long boats.
I love the nutty addition to the zucchini! I adore your recipes and your veggie blog is a wonderful read. Care to join a veggie food-fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/