Savory stuffed zucchini for a seasonal entree on Meatless Monday
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
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
1. Measure out the millet into a strainer and rinse it thoroughly, then set aside for now.
2. Cut the zucchini in half lengthwise.
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.)
3. Peel and chop the onion.
Heat the oil in a large pot over medium heat and add the onion. Cook for seven minutes or so, until onion is translucent.
4. Peel and press the garlic into the onion; cook for another minute.
5. Add the rosemary, thyme, marjoram, basil, paprika, salt and ground black pepper.
Add the millet and saute, stirring frequently, for another three minutes or so.
6. Add the canned tomatoes and the broth; use your stirring utensil to crush the whole tomatoes against the side of the pot. Bring the mixture to a boil, then cover and simmer for about 25 minutes.
7. While the stuffing mixture is cooking, measure out and chop the olives.
8. By now, all your zucchini halves should be cooked and cool enough to handle. Preheat the oven to 350 degrees F before you use a spoon to scoop out the seeds and some pulp from the zucchini -- you want to leave enough pulp (at least 1/4 inch) in the zucchini for easier stuffing.
Chop up the pulp.
Arrange your zucchini in a baking dish.
9. By now, you should be ready to move on with the stuffing. Add the chopped zucchini pulp, olives and capers to the mixture in the pot on the stove.
Mix the new ingredients in, then cover and simmer for another five minutes.
10. Spoon the mixture into the zucchini.
We're of the "use so much stuffing that you basically have a casserole" school of thought.
11. Bake for twenty minutes.
Let cool before serving.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.