Okay, so better late than never with the promised pictures of my zucchini and the recipes to go with. I had to drive to Ventura yesterday for school to give a presentation that determine whether or not I could apply for my internships this fall.

I am quite proud of the size of these babies. They are incredible. This picture doesn’t do them justice. They expand the entire distance between the tip of my middle finger to my elbow.

So I am making stuffed zucchini for the family tonight. My mom will probably complain that there is no meat of real cheese, but I am sure everyone else will be quite happy.I am making three different versions of stuffed zucchini.

Vegan Rice Stuffed Zucchini

2 cups vegetable
1 cup brown basmati rice
1 large zucchini
3 tbsp extra virgin olive oil
1 white or yellow onion, chopped
4 cloves of garlic, chopped
8-10 basil leaves, chopped
1 tomato, chopped
1 teaspoon Herbes de Provence
Salt and pepper to taste
1/2 shredded vegan mozzarella
Bring vegetable broth to a boil in a medium sized pot. Add basmatic rice and let cook for about 45 minutes, or until all liquid is absorbed. Do not cut zucchini in half. Core out the center of the zucchini, leaving a nice cylindrical shell. Take zucchini center that you cored out and chop up. Preheat oven to 350 degrees. In a skillet saute garlic and onion for about 4-5 minutes. Add basil and saute another minute or two. Add tomato, zucchini, herbes de Provence, salt and pepper. Cook until zucchini becomes soft. Mix cooked rice and cheese with zucchini mixture and spoon into zucchini cylinder. Place in a glass baking dish and put into the oven. Cook for about 30 minutes.

Sicilian Style Vegan Stuffed Zucchini

5 tbsp olive oil
5 cloves garlic, chopped
2 tbsp chopped onion
1 yellow or orange bellpepper, chopped (you can use green, but it will be bitter for this dish)
1 tomato, chopped up
2 tbsp red pepper flake
1 tbsp chopped fresh basil
1 tbsp herbes de Provence
Salt and pepper to taste
1 large zucchini
1 cup bread crumbs
1/2 cup shredded vegan cheese

Preheat oven to 350 degrees. Cut zucchini in half and core out center, creating two shells. Cut up zucchini center and set aside. In a skillet saute garlic, onion, and red pepper flake. Cook for 7-8 minutes to really flavor the oil. Add basil and cook an additional 3-4 minutes. Add tomato, chopped zucchini, bellpepper, salt, pepper and herbes de Provence. Cook for about 20 minutes, until the zucchini is very tender. Spoon mixture into zucchini shells and top with bread crumbs and cheese. Bake in the oven 25-30 minutes.

Zucchini Stuffed with Mashed Surpise

1large zucchini
1 large potato
4 cups vegetable broth
1 tbsp herbes de Provence
Salt and pepper to taste
1/4 cup rice milk
2 tbsp vegan butter spread
1 bunch green onions, white parts chopped
10-12 mushrooms, sliced
1 cup bread crumbs
1/2 cup vegan mozzarella cheese

Cut zucchini in half and core out the center of each half, leaving to zucchini shells. Cut up zucchini center and set aside. In a part boil potato in vegetable broth for about 15 minutes, add chopped zucchini and boil an additional 15 minutes, until all vegetables all soft. While potato and zucchini and cooking, saute green onion and mushrooms in butter spread for about 5-7 minutes. Drain liquid out of zucchini and potato, reserving about 1/4 cup of vegetable broth. Mash zucchini and potato and add about 1/4 rice milk. Mix in herbes de Provence, salt, pepper, and sauteed mushrooms and garlic. Spoon mixture into zucchini shells and top with bread crumbs and cheese. Bake in the oven for about 25 minutes.

Okay, I’m ready to eat dinner and it is not even time for lunch yet.

[tags] vegan vegetarian free recipes food blog blogs zucchini rice [/tags]