Thursday, May 26, 2011

Stuffed 8 Ball Zucchini (VEGAN)

I found a recipe about a year ago for 8 ball zucchini but I couldn't find the little guys anywhere, until last weekend at the Farmer's Market!

The original recipe was much different, but I used it as a loose guide...

What you'll need:
6 8 ball zucchini
2 garlic cloves
2 ORGANIC bell pepper
1 ORGANIC tomato
1 onion
5-10 basil leaves
5-10 oregano leaves
5-10 rosemary leaves
1 cup uncooked quinoa (I've been spelling it wrong not quEnoa, opps)
1 cup uncooked white rice
salt and pepper to taste 

Sauté the bell peppers first since they take the longest, then add onion and tomato

Start boiling 4 cups water for the rice and quinoa mixture.

Preheat oven to 350 degrees F

Remove the tops, save for garnish
Scoop out the insides and add it to the veggie sauté mixture.

Prep. 8 balls while the veggies are sautéing.

Mix rice and quinoa into boiling water and allow to cook, stirring only occasionally.
Keep covered and turn to medium heat.

Make sure rice and quinoa mixture is not sticking to the bottom of the pan :)

Mix the veggies into the rice/quinoa.
Add the herbs now and salt and pepper.

Stuff the 8 balls full and bake for 12 minutes covered at 350 degrees F

You will have Rice/Veggie mixture left over, save it to serve on the side.

Remove from oven and remove tin foil, bake for another 15 minutes at 400 degrees F


Sorry if the directions are confusing, since they're following each individual photo, but I like cooking by pictures as opposed to words, good luck!

If you don't have something for the ingredients just add something else, make it up and link me to it if it turns out well.  

Happy Zucchini Stuffing!

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