Stuffed Zucchini
Posted 19/01/2018

Recipe by Daisy Kirk / Serves 3 – 4

Ingredients

Zucchini
⅓ cup cooked millet
4 spring onions
1 small chopped eggplant
Handful of chopped mushrooms
½ cup stock or broth
2 large handfuls of spinach
3 cloves garlic
1 bay leaf
Olive oil
Pinch of chilli flakes
4 tbsp of pesto of your choice
2 tbsp nutritional yeast or Parmesan

For the topping: 

1 cup Lupin Flakes
1 – 3 cloves garlic
½ cup almonds or walnuts
Lemon thyme/thyme/rosemary
2 tbsp nutritional yeast
Salt and pepper

Method
  1. Cut zucchini in half down the middle and hollow out, leaving a solid rim to hold your fillings.
  2. Rub with olive oil and season with salt and pepper, then place in oven at 180C while you prep the rest.
  3. Cook millet until soft with a little crunch. While that’s boiling, sauté spring onions in olive oil, then add 3 crushed garlic cloves and a pinch of chilli flakes.
  4. Next add the inside part of the zucchini, a handful of chopped mushrooms, 1 small chopped eggplant, 1 bay leaf and ½ cup stock or broth. Once this has cooked down add pesto of your choice, spinach, nutritional yeast or parmesan and cooked millet.
  5. Scoop into your hollow roasted zucchini.
  6. For the topping, place in food processor 1 cup Lupin Flakes, 1 – 3 cloves of garlic, ½ cup almonds or walnuts and a sprinkle of lemon thyme/thyme/rosemary, 2 tbsp nutritional yeast and salt and pepper. Blitz into a fine crumb then fry in some olive oil until the mix starts to become golden.
  7. Top your stuffed zucchini and place back in oven until golden.
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