6 medium zucchini
2 medium or 4 to 6 plum tomatoes
1/2 pound fresh mushrooms
1 fresh red pepper
1 medium to large sweet onion
3 large garlic cloves
olive oil for sauteing
salt and pepper to taste
1 bunch fresh basil
1/2 cup bread crumbs, matzoh meal or farfel
Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making two boats. Use a paring knife and carefully hollow them out, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. Place the boats in an oiled baking pan or cookie sheet. Chop all the vegetables, but keep them separate. Heat olive oil in large pot or Dutch oven. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms, chopped zucchini innards, a few minutes later tomatoes, chopped basil, salt and pepper. Simmer uncovered about 15 minutes. Taste for seasonings. If there is a lot of liquid, strain veggies in a colander, but save the liquid. Mix in some bread crumbs just to help hold it all together. Fill all the zucchini boats, there should be enough filling for them to be slightly mounded. Baste with the saved liquid. Bake at 350F for 1/2 hour to 45 minutes, until boats are tender but still holding their shape. Check them during baking, if they're getting too dry or browned, cover with foil until the last few minutes and baste a couple of times during baking. You can also add vegan cheese into the vegetables before stuffing or grated on top at the last few minutes of baking. You can also add chopped tofu or tofu crumbles into the saute. These are easy to make and are a beautiful presentation for either a side or main dish. Serves 12.
Vegan Index | Recipe Index | Home