When I saw the theme for this Sunday Funday event, I knew I had to share a dish I've been making for myself and others for awhile.
And the theme this week is Vegan Main Dishes.
I'm there. I first made this dish for a wedding I catered last year, and while I made more filling than needed for the one dish I served, I ate the filling with relish. OK, so not 'relish' per se, but I enjoyed the filling just on its' own. It was that good. But tucked into a zucchini, and baked, even better.
I almost feel virtuous eating this. Almost, but I have to say it is totally delicious as well.
I've made this as a Vegan Main dish, as well as a Vegetarian Main. I like it both ways.
And as I said, you can make this Vegan or Vegetarian, simply by using either vegan Feta or regular feta as well as Vegan style Parmesan or regular Parmesan.
I keep vegan butter on hand now. I found out, it's really very versatile, and tastes great as well.
Here's the step by almost step directions. I cut the zucchini in half, lengthwise, then score it, before taking the 'guts' out with my melon baller.
I like using the melon baller cause I feel like it gives me more control.
All scooped out and ready to get stuffed.
Ready for the party, or the oven, whichever comes first.
Quinoa Stuffed Zucchini
Ingredients
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vegan butter or olive oil
- 2 cups cooked quinoa
- 1/2 cup finely minced sun dried tomatoes (I used the jarred ones in olive oil)
- 1/2 cup chopped collard greens or spinach
- 1/4 cup chopped Kalamata olives or garlic stuffed green olives
- 1-2 teaspoons fresh chopped oregano, optional
- 1/2 cup feta cheese, either vegan or regular
- 1/2 cup toasted pecans
- 1/2 cup parmesan cheese - shredded - either vegan or regular
Instructions
- Prepare the Zucchini. Cut in half lengthwise, and cross hatch the seedy part on the inside, and scoop out the flesh, leaving a good 1/2 inch thickness on the sides and bottom. Reserve the scooped-out flesh for soup or stir fry.
- Salt the zucchini, lightly and set aside for about 15 minutes. Then take the zucchini and rinse it under some running water to get rid of the salt. Set aside while you prepare the filling.
- Saute the onion and garlic in either the olive oil or vegan butter, until translucent. Add in the cooked quinoa, tomatoes, nuts, oregano, and olives. Heat through then add the cheeses. Mound the filling into the zucchini halves and bake in a preheated 350 degree oven for about 25 minutes.
- Serve and enjoy.
Estimate only
Sunday Funday
Vegan Main Dishes
- Crispy Tofu Noodles by Palatable Pastime
- Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
- Mushroom Ragù by Culinary Cam
- Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
- Vegan 3 Bean Soup by Amy's Cooking Adventures
- Vegan Moonga Gathi by Sneha’s Recipe
- Vegan Tofu Steak by Mayuri’s Jikoni
- Vegetable Biryani by A Day in the Life on the Farm
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