Stuffed ZucchiniDecember 13th, 2011 6 comments
I have a confession to make. I haven’t always been creative in the kitchen. In fact, many of my previous attempts to follow simple recipes have ended in the bin and a call to the pizza man. There was also the time I attempted to made a cauliflower soup that was so bad, Scott made me bury it in the backyard. Our house smelt of it for days. It was not good.
Thankfully I am getting my game on a bit more these days. Vegan take-aways and dining options aren’t the best in our area and frozen dinners are no longer an option (check the ingredients – scary!), so I’m more inspired to be a bit braver and more creative in my kitchen. I am still surprised and delighted when anything I cook tastes delicious though, especially when I make the recipe up!
I made Pumpkin Cannelloni for dinner on the weekend, and this time I made extra pumpkin mix to ensure I wasn’t caught short. Wayyyy too much pumpkin mix, as it turns out. I’d bought some small zucchini at Manning Rd Farmers Market on the weekend too, and that got me thinking….. could I combine the two?? BINGO!! A new star is born! This was seriously delicious, super easy, and could only be healthier if it was raw! I hope you enjoy it as much as we did.
For 2 servings as a main course:
1 large piece of Pumpkin
1/2 Red Onion
1 small Red Chilli
1 clove Garlic
1 handful of Pinenuts
1/2 can or jar of crushed tomatoes
1 handful of Basil
- Slowly cook the chopped pumpkin, red onion, chilli and garlic in a saucepan over low heat until the pumpkin is tender, then add the pinenuts.
- Preheat oven to 180C.
- Chop both ends of each zucchini, cut them in half length-wise and scoop out the flesh.
- Arrange the zucchini in a baking dish, fill each one with pumpkin mixture and top with crushed tomatoes.
- Bake for 40 minutes.
- Remove from oven, season with salt and pepper, and top with chopped fresh basil.
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