Zucchini is typically a summer vegetable but of course you can buy it year round. I typically only cook these in the summer but I was really missing my zucchini. It’s also one of the few vegetables I can make into fritters and my son will eat them. I’ll share that recipe tomorrow in case you want to make some for the big game. They are great to pick up and eat and you can sneak a vegetable in amongst the chicken wings and guacamole. (Gluten-Free Zucchini Fritters)
Previously I’ve shared my recipe for Easy Pork Stuffed Zucchini but I wanted to give you my vegetarian version. It’s grain free, egg free and dairy free so I guess it’s vegan then. This will be a great meal to pull out when you are not eating meat no matter if that is how you eat every meal or just once in awhile.
When I make these I like to cook the stuffing ingredients first and mix that all together. You can even use this stuffing mix for mushrooms, tomatoes, peppers, onions or other vegetables you like to stuff. Have fun with these and mix up what you add to the stuffing or what you stuff.
3 small zucchini about 6-8 inched in length
1/2 onion diced
1 tsp Majestic Cayenne Garlic or 2 cloves garlic minced and 1/4 tsp Cayenne pepper
large handful of spinach chopped
1 1/2 cup cooked quinoa
Red sauce, marinara or pasta sauce
Celtic Sea Salt and pepper to taste
2 tsp organic coconut or olive oil
Cut the ends off of the zucchini, cut it in half and then scoop out the seeds with something like a melon baller, a teaspoon or anything you can find to scrape out the seeds.
Use about one third to half of what you just scooped out and chop that up. The rest can go towards your Zucchini Fritters.
Preheat a frying pan and saute the onions in a little coconut oil. When they start to brown add in the garlic or Majestic Garlic and let combine. Set aside in a mixing bowl.
Saute the mushrooms and after they brown add in the chopped spinach and just combine. Add this mixture into your mixing bowl.
Add in the cooked quinoa to your mixing bowl and mix well.
This is a good time to give the stuffing a taste and see if it needs any salt or pepper and make an adjustment.
Put a nice layer of sauce in the bottom of the baking pan so it comes up a little on the side but not very much. I’d say 1/4 – 1/2 inch.
Lay the empty zucchini into the sauce and then add the stuffing into them.
Cover tightly with foil and place in preheated oven to 375 degrees. Let it cook for 30-45 minutes or until the zucchini is tender.
Notes: If you are a fan of cheese you can sprinkle a little on top and heat without the foil on top.
If you are a fan of meat sprinkle a little crispy pancetta on top when serving.