Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs!
So much going on over here. I’m not even sure you care, but how about I just get it all out and you can just scroll to the bottom for the recipe in the meantime 😉 K? I logged into my ASANA for the day and was greeted by SEVENTEEN tasks for the day. And that doesn’t even include my other job – we’re just talking blog stuff and personal things to get caught up on. Yessss, I should have gotten more done this weekend but does anybody really have the discipline to do that? On a holiday weekend??
We have 13 more sleeps before leaving for Iceland and in that time I will have moved into a new place, recipe tested/photographed/blogged 12 recipes, started a new bible study, done an interview for our KIDS team at church, babysat, cleaned and turned in keys from our old place, packed for a 10 day backpacking trip, squeezed in 8 days worth of hours for my other job for the time I’ll be gone, and half settled ourselves and the cats into a new place. Buckle up – here we go!! I’m genuinely excited for everything happening in the next 2 weeks, but chill time will be at a minimum until I plop onto my seat in the airplane and let out a gigantic sigh of relief.
Speaking of, I’m trying to figure out what to read on our trip. Any suggestions? We haven’t decided whether to bring the iPad or not; if we do I’ll probably be reading something via Kindle, but if I decide to go with a paperback I need something small that will fit in my bag! Comment below with ideas!!
Ok, let’s get to the point, shall we?
**TUNE BACK IN HERE IF YOU ONLY CAME FOR THE RECIPE.
These lovely and adorable Zuccanoes are coming to you from the iconic Moosewood Cookbook by Mollie Katzen. Our old next door neighbor (miss you Lydia!!) had this on her shelf and I leafed through it a few times I was over there. We went to a library bookstore a few months ago and I was so excited to find it on the shelves for $1. This is only my 2nd recipe from it, but it became a fast favorite of ours!
We usually only eat meat 2-3 times per week so I’m always looking for vegetarian dishes that are really filling and can stand alone as a full meal. This stuffed zucchini fits both of those categories. I know lots of you that have gardens are overrun with zucchini right now, so I thought it a good time to share this recipe with you! The filling is a mixture of veggies, nuts, spices, and herbs, and like most of the recipes I share can be altered depending on what you have on hand. I’ve followed the original recipe pretty strictly the few times I’ve made it, but only because we happened to have the ingredients readily available.
It’s a great way to avoid meat for a meal and the flavor isn’t anything to scoff at either!
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- 4 medium sized zucchini
- 1 tablespoon olive oil
- 1½ cups minced onion
- 1 teaspoon salt
- ½ lb mushrooms, minced
- 1½ cups cooked rice (white or brown)
- 1½ cups finely ground almonds (or a mixture of almonds and walnuts)
- 3 tablespoons lemon juice
- Black pepper and cayenne
- Small handful of freshly minced herbs (your choice - parsley, basil, thyme, dill, chives)
- 1 cup grated Swiss cheese
- Cut the zucchini lengthwise then use a spoon to scoop out the insides - leaving about ¼ inch of a shell in your zucchini canoe.
- Place the canoes in a 9x13 inch baking dish greased with cooking spray.
- Finely chop the zucchini innards that you scraped out and set aside.
- Heat olive oil in a medium skillet and add onion and salt. Sauté until onion is soft, about 6-8 minutes.
- Add zucchini and minced mushrooms - sauté for another 8-10 minutes.
- Add garlic, stir, and sauté for 1 minute.
- Remove the skillet from the heat and add cooked rice and ground almonds to the veggies.
- Add lemon juice, black pepper, cayenne, and fresh herbs. Stir.
- Preheat oven to 350 degrees and fill the zucchini canoes with the combined mixture.
- Sprinkle with cheese and bake for 30-40 minutes and cheese is melted and browned on the tops.
- Serve warm!
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