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.

Nut Stuffed Zucchini Rounds

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.

Nut Stuffed Zucchini Rounds

Directions:

  1. Slice the zucchini into rounds about 3 inches thick.
  2. Hollow out the seedy center with a knife or melon baller.
  3. 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.
  4. Grind the mix nuts in a food processor or coffee grinder, once they are ground put the nuts into a mixing bowl.
  5. Melt the vegan margarine in a small pan and saute the minced onion.
  6. Add the bread crumbs, parsley and thyme to the ground nuts.
  7. Mix in the sauteed onions with the melted margarine.
  8. Season with Cajun seasoning and other seasonings of your taste.
  9. Add a couple of tablespoons of water, just enough so the mixture can stick together.
  10. Fill each of the zucchini cavities with the nut mixture, pressing it in well so that the hole is filled.
  11. Place in 200 F preheated oven and bake for 15-20 minutes or until the zucchini is soft, and the nut mixture lightly browned.
  12. 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.