Greek-style stuffed zucchini

Green Monday SA
4 servings Prep: 20 mins, Cooking: 1 hr 25 mins

Meat-free Monday sorted!

By Food24 November 18 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (22)

2 courgettes
1/4 cup sherry — dry
Sauce:
2 olive oil — extra virgin
1 cup onions — chopped
2 garlic — cloves, minced
2 tomato paste
3 1/2 cup tomatoes — chopped, with juice
1 tsp fresh oregano — minced
1/4 tsp cinnamon — ground
1-4 sherry — dry
sea salt and freshly ground black pepper
FILLING:
1 cup onions — chopped
2 garlic — cloves, minced
1 olive oil — extra virgin
1 cup walnuts
1/2 cup tofu — crumbled
1/4 cup currants — or raisins
3 lemon juice — fresh
2 cup brown rice — cooked
1/3 cup breadcrumbs — seasoned
1 olive oil
fresh oregano
Tap for ingredients
Tap for ingredients

Method:

Zucchini preparation:
Preheat the oven to190ºC.

Slice the zucchini in half, lengthwise. With a paring knife, score the flesh about 1/2 inch deep.
Place the cut sides down on a lightly oiled baking sheet. Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until zucchini flesh is yielding but still firm.

Sauce preparation:
Meanwhile, heat the olive oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
Add the tomato paste, tomatoes, oregano, cinnamon, and sherry, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Add the salt and pepper to taste, cover, and set aside.

Filling preparation:
While the sauce is simmering, prepare the filling. Sauté the onions and garlic for about 10 minutes, until the onions become translucent.

In a bowl, combine the sautéed onions with the walnuts, tofu, currants, and lemon juice. Then stir in the rice.

When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin, 1/4-inch shell. Chop the flesh and add it to the filling.

Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired. Bake uncovered for about 30 minutes.

Ladle some of the tomato sauce onto each plate. Place a stuffed zucchini on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.

Reprinted with permission of Linda Foulkes.

Pledge to eat at green at Green Monday SA.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.