For the second time this summer I was given some beautiful freshly picked zucchini. How lucky am I?!? I really love zucchini and it is one of the foods I don't seem to eat often enough. I need to fix that!
I had a pretty lazy day today so I decided to keep with the lazy theme and make dinner simple and easy. These stuffed zucchinis were very flavorful, couldn't be easier to put together and are pretty enough to wow friends at a dinner party. I even wowed myself with this one!
1 1/2 zucchinis cut into 1 inch thick rounds
1/2 medium red onion, diced
1/2 cup diced carrot
3 cloves garlic, minced
2 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
Juice of half a lemon
1 tsp lemon zest
1 tbsp olive oil
1/2 cup breadcrumb
Salt and pepper to taste
1 tbsp Earth Balance Vegan Buttery Spread
Preheat oven to 350 degrees. With a melon-baller or small spoon scoop out the insides of the zucchini rounds to make zucchini cups. Be sure not to scoop all the way through the bottom. Steam the zucchini rounds until they are slightly tender but not fully cooked. Chop the scooped out zucchini and set aside.
Heat olive oil in a saute pan over medium heat. Add the garlic and onions and saute until soft, about five minutes. Season with salt and pepper. Add the carrot and continue to saute. After a few minutes add the chopped zucchini mixture, oregano and thyme. Add lemon juice and zest. Re-season with salt and pepper as needed.
Melt the Earth Balance and mix it with the breadcrumb. Set aside.
Place the zucchini rounds in a shallow cooking vessel such as a pie dish. Add water to the pan so that it fills about 1/4 of the pan. Place the zucchini rounds in the water and then fill with the vegetable mixture. Top with the breadcrumb mixture and cook in the oven for about 40 minutes or until the zucchini is tender.