roasted zucchini with pecans and quinoa

July 31, 2010

vgourmet, Ruth Richardson, vegan zucchini boats

I was driving through Belleville and decided to stop at a book store to find a book I had been looking for for awhile. I found my book but inevitably the cookbook section called my name and I found myself browsing through the vegetarian section. I saw a book called The Vegan Cook’s Bible by Pat Crocker and decided to give it a whirl as it had a great reference section at the beginning complete with all sorts of information on the benefits of individual veggies, spices, grains, and beans. It also had an extensive recipe section.

I decided to start with Crocker’s roasted zucchini recipe for no other reason than I saw the picture and it looked good. And maybe because I remember as a kid my mom made a great stuffed zucchini but (it was the late 70s) filled with cream cheese which I’m not so keen on these days. Especially the processed Philly kind. I tested it last night on my parents, Andrew, and the kids and it definitely got the thumbs up. Bekah even wolfed down all the extra filling which I couldn’t fit into the zucchini boats. I’ve made a few changes, as always, so if you happen upon Crocker’s book the recipe will look slightly different.

4 medium zucchini (courtesy of Vicki’s Veggies, the best organic veggies around!)

4 tbsps olive oil

1 onion, chopped

2 cloves garlic, finely chopped

2 tsp ginger, minced

1 tsp cumin

1/2 cup cooked quinoa, or other grain

1/3 cup pecans, roasted and chopped

In a saucepan of boiling water, cook zucchini for 7 minutes. Immerse in cold water until cool, then drain. Cut in half lengthwise and remove the flesh, leaving a 1/4 inch shell. Finely chop flesh and set aside. Brush shell inside and out with 2 tbsps of the oil. Arrange, cut side up, on prepared baking sheet and set aside.

Meanwhile, in a skillet, heat other 2 tbsps oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic, ginger, and cumin. Cook, stirring frequently, for 2 minutes or until onion is tender. Remove from heat and stir in reserved chopped zucchini flesh, cooked quinoa, and pecans.

Divide filling into 8 portions and press into zucchini shells. Bake in preheated oven at 400 degrees for 10 – 12 minutes or until filling is lightly browned and zucchini are tender when pierced with the tip of a knife.

Crocker suggests serving this as a main delicately placed on top of roasted red pepper sauce. I’ll have to try that. We just had it as a side in the company of other tasty vegetable dishes and some steak for the kids about to head off to camp.

2 Responses to “roasted zucchini with pecans and quinoa”

  1. Kelsey Blackwell Says:

    This is great, our neighbour Sarah just gave us a massive bag of zucchinis on the weekend!

    • Kelsey,
      It’s a really good recipe, one that I’ve been looking for for awhile. And it’s especially good, of course, with fresh, local produce straight from the ground, or should I say vine. Enjoy!

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