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Posted: Aug. 30 2009, 10:03 ET
I have an overwhelming zuchinni crop and they are huge. This tastes almost the same as stuffed marrow (also a squash) for any other UK people out there:
Large Zuchinni sliced lengthwise - scrape out seeds leaving a bit at each end so that it holds in stuffing.
In a frying pan, stir fry diced onion, garlic, red pepper, califlower until soft
Put in italian herb seasoning and pepper.
One package of Yves veggie grounds
1 TBL tomato paste
1TBL tomato ketchup (1 carb)
This makes the stuffing. You could probably stuff peppers with this too.
Put the stuffing in the bottom half of the zuchinni and pile it up to fill the top.
Put the top on so it looks like it did before you cut it.
Wrap in parcement paper and bake in the oven for 1 hr at 400F. You need to slice it to servings representing 1/3 cup yves grounds.