Stuffed zucchini with walnut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Zucchini |
| 3 | tablespoons | (olive) oil |
| 1 | medium | Onion, finely chopped |
| 2 | eaches | Garlic cloves |
| 1⅓ | cup | Bulgur wheat, washed & drained |
| 2 | eaches | Red bell peppers, seeded & diced |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1¼ | cup | Vegetable stock |
| 4 | ounces | Shelled walnuts, ground |
| 4 | eaches | Garlic cloves, crushed |
| 2 | tablespoons | Fresh breadcrumbs |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
Directions
SAUCE
Juice of 1 lemon Water
Blanch the zucchini for 3-4 minutes in boiling water. Cut them in half lengthwise, scoop out the centres and chop the pulp roughly.
Heat 2 tablespoons of the oil in a large pan and saut* the onion and garlic gently for 3-4 minutes until transparent.
Put in the bulgar wheat, diced red peppers, chopped zucchini and allspice and season well. Add some stock if the mixture seems too dry and cook for 10 minutes over gentle heat, stirring constantly.
Preheat the oven to 350F.
Fill the zucchini shells with the mixture. Arrange them in a lightly oiled ovenproof dish, brush with the remaining oil, cover with a lid or foil and bake for 25 minutes. Serve with the walnut and garlic sauce.
Sauce:
Put all the ingredients into a blender and blend until smooth. Use ⅔ a cup of water to start with and add more if the sauce is too thick. Let stand for 1 hour. Blend again just before serving and garnish with finely chopped walnuts.
Sarah Brown, "The Best of Vegetarian Cuisine"