Tag Archives: vegetarian

Cheese Stuffed Zucchini

A zucchini that escaped, hiding under foliage in order to grow huge. cheese stuffed zucchini with dinner rollStuff it. With what? What about a cheese stuffing? Something light and summery for the last days of summer. Light cheese. Maybe egg too. Below is what I used, but other combinations of cheese and herbs would work just as well.

Ingredients

1 large zucchini, halved lengthwise
1-2 tbsp chopped onion
1/3 cup (100 g) cream cheese
1/3 cup (100 g) ricotta or cottage cheese
1 cup breadcrumbs
1 large egg, beaten
salt, pepper
fresh or dried herbs
turmeric, garlic (options for taste)
cheddar cheese, grated

Recipe for stuffed zucchini

Scoop out zucchini insides and keep. I left about a half inch of zucchini in the shells. Set them aside to fill later.scooped-zucchini

Take seedy parts out of the zucchini pulp and discard. Chop up the rest of it.

sauteeing-zucchini Melt a bit of butter in a frying pan and add zucchini pulp, onion, salt and pepper. I added about 1/2 teaspoon of turmeric for colour. Garlic would probably be good too.

A lot of water will come out of the zucchini. Drain it and put in a bowl.

cheese added to zucchiniAdd one large egg, beaten.

Add 1/3 cup each cream cheese and ricotta to zucchini-egg mixture. Blend with a fork.

You can use any kind of hard or soft cheese, alone or in combination. I thought the cream cheese and ricotta I had on hand would make a light, almost fluffy filling, and it did.

zucchini egg breadcrumbs and herbsMix in 1 cup breadcrumbs. I added fresh herbs – parsley, basil and rosemary – and green onion, chopped coarsely.

Put a bit of olive oil on zucchini boats and fill with mixture. I added cherry tomatoes on top and grated cheddar cheese over them.

zucchini-ready-to-bakePut them on a baking sheet and add a bit of water to the pan so they don’t stick. Bake at 350°F for about 40 minutes, until cheese on top is nicely browned and zucchini on the sides is soft.

Cut each baked zucchini boat in half, which gives you four servings.cheese-stuffed-zucchini

Alternative suggestions

My husband said the zucchini stuffing on its own would make a great casserole. Its texture is almost like a soufflé. So if I try that, I’d scrape out the whole inside of the zucchini. Then, his suggestion, put the mixture in ramekins for individual servings.  If you want to stick with stuffed zucchini boats, but heartier ones, you can use a thick pasta sauce. Here is how I make  those. And you can buy zucchini corers! (See Paderno’s below) Who knew?

Cauliflower Cheese

I made baked cauliflower cheese with cherry tomatoes for supper cauliflower cheese with tomato-photo-d-stewartone night. It was so pretty that I had to take a picture. It tasted so good that I thought I should make it again right away while I could remember how I did it. I still had half a cauliflower but no cherry tomatoes so I used mushrooms instead. Just as good.

Cauliflower Cheese recipe

  • ½ cauliflower head, cut in bite-size florets
  • 1-2 celery stalks, chopped
  • 2 tbsp onions, chopped
  • 6-10 small mushrooms or cherry tomatoes
  • (1-2 tsp pesto, if you like)
  • breadcrumbs or croutons
  • Parmesan cheese

casserole-ready-to-cook-photo-d-stewartMicrowave cauliflower florets about 2 minutes, so they’re partially cooked. Put them and all other ingredients in a greased 8×8 inch casserole. Pour cheese sauce over veggies and gently mix it in with a spoon.

Sprinkle breadcrumbs or croutons on top. Add a bit of grated parmesan if you wish. Bake at 350℉ for about 30 mins until the top is nicely browned and the cheese sauce is bubbly.

Cheese Sauce

¾ – 1 cup marble or medium cheddar (melts well) cut in small cubes
1 cup milk
2 tsp flour mixed with 2 tbsp cold water (or blending flour without water)

partially-made-cheese-sauce-photo-d-stewartPour the milk in a large enough microwaveable bowl. Mix the flour paste in, then add cheese cubes. Microwave for 3 minutes at 70% power, stir, then nuke another 1½ minutes at 80% power. (More in ‘Microwave Magic’ near bottom of Helpful Hints)

You can also make cheese sauce on the stove top or pour it ready-made out of a jar. Use about 1½ cups.

baked cauliflower casserole-photo-d-stewartIf you like the idea of this meal but it seems like too much work, there’s an even easier way of making cauliflower cheese. Steam or microwave the cauliflower pieces fully and pour cheese cheese over them. Ta-da! You’re done.

TVP Pasta Sauce

TVP tomato sauce on spaghettiIf you’re vegetarian or not, TVP is your friend. ‘Textured Vegetable Protein’ is a soy product that looks like bacon bits or small cat kibble. You can buy it in most grocery stores. I found it in my local bulk store. It’s cheap and good.

Add boiling water to TVP

In case you get it without instructions, just add the same amount of boiling water to your amount of TVP and let it sit a couple minutes until the water is absorbed. That’s it cooked. For spaghetti sauce, just add the ‘cooked’ TVP to your tomato sauce and let it heat through. And you’re done.

TVP tomato sauce with grated cheeseYou can use Textured Vegetable Protein pretty much anywhere you’d use ground beef. I’ve never tried making meatloaf out of it, but you might be able to. Just make sure you use enough of a binding agent, like egg or gluten, to keep it loaf-like. It has no grease, of course, so you want to make sure it doesn’t just crumble. That’s why pasta sauces are so easy to make with it.

I made the tomato sauce pictured here using a half cup of TVP, half a jar of ready-made pasta sauce and about 2 cups of stewed fresh tomatoes. Add herbs as usual and that’s it. This has grated cheddar on top. You can also use parmesan of course. Or soy cheese if you want to keep it vegan.