Even though zucchini as a word is at the very end of the alphabet, it comes to the front of my mind when I think about a versatile and tasty vegetable. At least it does now that I know a little bit more about good food. When I had been the freshness-ignorant devourer of processed food, the only times I remember getting close to zucchini was when they came as antipasti.
A lot has changed since then. It can be ridiculously easy to prepare a nice meal from this vegetable by steaming, boiling, baking, roasting, or grilling it. One can use it sliced, cubed, or shredded. On its own, or as a side dish. In a bread or even in a cake mix. You see, there is hardly anything that one can not do with this summer squash. Even better: you can usually do it quickly because zucchini does only require short cooking times.
The recipe I’ll give you here is a vegan variant of something that is also very versatile: stuffed zucchini. One can often find dishes where minced meat is used as filling – but then, the meat filling takes up so much of the total dish that the amount one consumes is borderline. Instead, I decided to use bulgur as a base for the filling, to which I’d add vegan sausage, artichokes, some herbs and spices, as well as vegan sour cream. It is a really satisfying combination, savory but not too heavy. And you can have it done in very little time, which is very convenient after a long hard day at work or an exhausting workout. Or any other time when you want to enjoy good food 😉
I imagine that this filling in this recipe also works well with other grains or substitutes such as quinoa – especially if you prefer or need a gluten-free version. What is your favorite filling for vegetables? I’m curious so let’s talk about your suggestions!Print
- 2 zucchinis
- 1 cup (140 g) bulgur
- 2 cups (450 ml) water
- 1 6oz (180 g) can artichokes in water (not the oily stuff, please)
- 1 clove garlic
- 1 chili seeded and thinly sliced.
- chives and cilantro or one of your favorite as much you like
- 1 lemon zest + 1 Tbs Lemon juice
- 1 cup (200 g) vegan sour creme
- 7 oz (200 g) vegan sausage thinly sliced
- 1 Tbs olive oil for cooking the sausage + for brushing the zucchinis.
- salt pepper to taste
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- Cut through your zucchinis once, carefully scrape out the flesh of the zucchini and season with salt and pepper. Brush with a little dash of olive oil and bake for 20 minutes.
- Heat a large skillet with 1 Tbs of oil. Add the sausage and cook for 5 minutes.
- In the meantime, cook the bulgur according the manufacturer’s instructions. In a bowl mix the bulgur with the vegan sour creme, sausage, garlic, artichokes, lemon juice, zest, oil season with salt and pepper.
- To serve, fill the zucchini with the bulgur mixture.