4

Savory stuffed zucchini for a seasonal entree on Meatless Monday

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

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.


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.