Stuffed Zucchini or how to make use of all those lovely fruit growing abundantly in your garden

25 Aug

I do not know, if you have a vegetable garden at your house, but I do…however it has not been tended to this year. My bad.

It was all Natty’s fault. Natty, my Irish Wolfhound, that is.

I got her in May, that is when I usually plant my garden.

I did not know, how well she would adjust and spend more time with her and so the garden was kind of forgotten. So no abundance of zucchini this year.

But I have friends with zucchini and so I got some really big ones and some small ones…and I made this dinner with them.


I made stuffed zucchini, I stuffed them with chickpeas instead of ground beef and here is the recipe:

You need for 4 people:

2 cups of chickpeas, cooked

1 cup of rice, cooked

2 tablespoons of olive oil

2 tomatoes, cut in pieces

1 onion, chopped

1 red pepper, chopped

salt, pepper to taste

1 pinch of cayenne pepper

1 teaspoon of chilli powder

1 pinch of cumin

2 cups of shredded Monterey jack cheese

First of all soak the chickpeas overnight in cold water or use a can.

Start with cooking the rice and the chickpeas

photo 1photo 2

Now carefully remove the flesh from the zucchini and put aside and arrange the vegetables in an ovenproof dish. Oh and preheat the oven to 350.

photo 1

Saute the onion in the olive oil, add all the vegetables, the rice and the chickpeas, stir well. Now add the spices and cook for about 10 minutes.

photo 3

Then fill the hollowed zucchini with the stuffing, sprinkle the cheese over, add a bit of water to the bottom of the pan and in the oven they go.

photo 2

Leave in the oven for at least 30 minutes or maybe a bit more…if the cheese gets too brown, just cover with foil and remove shortly before removing from the oven…

All in all and very nice, light and simple dinner. For everyday or for sure for a meatless Monday.

I was supposed to make a plum cake, but I had no that recipe will follow later today.




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