Zucchini Boats


In this recipe, hollowed-out zucchini are filled with bulgar wheat, herbs (and mushrooms if you like them) and topped with a walnut sauce.

4 large zucchini, cut in half lengthwise
2 Tbsps olive oil
1 red bell pepper, seeded and finely chopped
1 cup chopped mushrooms (if you like them)
1 onion, finely chopped
4 garlic cloves, minced
2 Tbsps soy sauce
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
1 cup bulgar
1 recipe of Walnut Sauce

Put one inch of water into a saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the zucchini into the steamer basket, cover, and steam until almost tender, 6 to 8 minutes. Remove the zucchini from the steamer and let cool. Scrape out the center of each zucchini using a melon baller or a spoon, reserving the pulp. Set the shells aside.

Lightly oil a 9-by-13-inch baking dish. Heat the olive oil in a medium saucepan over medium heat. Add the reserved zucchini pulp (including the liquid because the bulgar will soak it up later), the bell pepper, mushrooms, onion, and garlic and cook until softened, about 6 minutes. Add the soy sauce, basil, oregano, and pepper, and bring to a boil. Stir in the bulgar, remove from the heat, cover, and let stand until the liquid is absorbed, about 10 minutes. Preheat the oven to 350F.

Put the zucchini shells in the prepared baking dish. Fill each shell with the bulgar mixture. (Put any extra bulgar mixture into a lightly oiled baking dish.)

Bake the zucchini (and extra stuffing) until heated through, about 20 minutes. Serve with the Walnut Sauce on the side.


Source: adapted from a recipe in "May All Be Fed" by John Robbins, 1992, published by William Morrow and Co. Inc.



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