50 ways to stuff zucchini

With apologies to Paul Simon...


Choose stout, chubby zucchini. Scoop out zuke innards with a spoon. Set aside to use in recipe or for zucchini bread. Rub zucchini cavities with salt and let sit for 10 minutes. Drain and then stuff with your filling of choice. Cover with foil and bake at 375 for 20 minutes. Remove foil and bake for 15 more minutes. Let sit at room temperature for 5 minutes before serving.

All fillings mentioned below should be cooked first unless specified.

1. Just rethink your snacks, Jack.
   
2. Stuff 'em with bran, Stan
   
3. Fill with bok choy, Roy. But seriously, folks....
   
4. [pictured, above] Saute zuke innards, 1/2 chopped green pepper, 1 onion and 3 garlic cloves. Season with thyme, sumac [a Middle Eastern spice] and parsley. Mix with basmati rice and red lentils,
   
5. Fill with leftover mashed sweet potatoes, seasoned with rosemary.
   
6. A taste of Morocco: Pack with whole-wheat couscous, raisins, and slivered almond, season with a pinch of cinnamon and cumin.
   
7. Pack cavities with leftover mushroom risotto.
   
8. Thanksgiving zukes: Make your favorite vegan stuffing recipe and stuff zucchini halves. Drizzle with gravy.
   
9. Beans and greens: sauté kale, Swiss chard or spinach, along with zuke innards, in plenty of olive oil and garlic. Line zuke halves, then top with sprinkled vegan cheese.
   
10. Saute an onion, diced carrot, garlic and celery in olive oil. Toss with cooked quinoa and your herbs of choice.
    
11. Shred apples and vegan cheddar, Mix with sultanas and a pinch of cinnamon,
    
12. Saute exotic mushrooms [shitake, maitake, cremini, etc[ in a bit of olive oil, white wine and oregano. Deglaze the pan with white wine, cook down and add enough whole grain breadcrumbs to make a paste.
    
13. Mexican zukes; stuff with canned refried beans. top with shredded vegan cheddar and store-bought salsa.
    
14. Raw Mexican zuke: stuff with chopped tomatoes, avocado, onion, pepper and garlic. Drizzle with olive oil and season with salt and pepper. Do not bake--eat as is.
    
15. In food processor, puree cooked black beans with lime juice, zucchini innards, garlic, onion, and vegan sour cream. Stuff into shells and drizzle with vegan mayo before baking.
    
16. Weeknight quickie: Reconstitute TVP in veggie broth. Add frozen veggies of choice and top with olive oil.
    
17. Zucchini side salad: stuff zuke halves with leftover hummus. Top with chopped veggies [your choice--tomato, onion, corn, spinach, arugula, avocado, red pepper, etc.]
    
18. Leftover take-out wizardry: Mix leftover take-out rice with leftover Chinese food. Sprinkle with soy sauce and slivered ginger before baking.
    
19. Mix drained, crumbled extra firm tofu, reconstituted hijiki [or your seaweed of choice], sea salt, nutritional yeast, sesame oil and a splash of rice vinegar. After baking, drizzle with sesame oil and toasted sesame seeds.
    
20. Steam cauliflower and garlic gloves. Blend in food processor with oil, cayenne pepper and water. Sprinkle with nutritional yeast.
    
21. White trash special: Cube canned or homemade seitan. Mix with mashed potatoes. Top with brown vegan gravy.
    
22. Crumble microwaved veggie burgers and mix with bread crumbs, and vegan cheese chunks.
    
23. Mash canned chickpeas with shredded carrots, olive oil, white rice vinegar and herbes de provence.
    
24. Raw tropical treasure: Fill cavities with cubed pineapple, mango, red pepper and onion. Drizzle with agave nectar and sprinkle with dried coconut.
    
25. Brown vegan Italian sausages and cube. Toss with roasted red peppers, sautéed mushrooms and your grain of choice [amaranth, barley, millet, couscous, or rice].
    
26. Beautifully presented zucchini dip: Puree zucchini innards, garlic cloves, fresh basil, pine nuts, sun dried tomatoes, nutritional yeast and olive oil until they form a paste. Serve in zuke shells along with raw veggies, crackers, bread, etc.
    
27. Deconstructed mofongo: Saute plantains, cubed seitan, onions and plenty of garlic in oil. Sprinkle with hot pepper and salt.
    
28. Saute a pepper. TVP, onion, and garlic in olive oil. Immerse in crushed tomatoes and simmer until reduced. Stuff zuke shells .
    
29. Mix drained canned artichoke hearts, sun-dried tomatoes, raisins, and cannelini beans. Stuff, drizzle with oil and herbs.
    
30. Marinate zuke innards, cubed mango and cubed drained extra-firm tofu in your favorite BBQ sauce overnight. Fill and bake.
    
31. Stuff with leftover vegan paella. Drizzle with fresh squeezed lemon juice.
    
32. Soak stale cubed whole grain bread in soy milk and squeeze out excess. Saute celery and onion in olive oil and then toss with drained bread and herbs of choice [oregano, parsley, basil, thyme, marjoram, etc].
    
33. Toss cooked puy lentils with browned onions, slivered portabella mushrooms and plenty of cooked garlic. Drizzle with black truffle oil.
    
34. Stuff zuke halves with prepared polenta. Top with vegan parmesan and bake. Serve with a bowl of tomato soup.
    
35. Cook bulgur, dried cranberries, toasted walnuts and fennel seeds in veggie broth. Stuff and bake.
    
36. Zucchini & weenie [for the wee ones]: Mix baked beans and zuke innards with sliced vegan hot dogs.
    
37. E-Z-Zuke: Stuff zucchini with zuke innards, crushed whole garlic and cherry tomatoes. Roast until tomatoes are tender. Sprinkle with fresh or dried basil
    
38. Steam tempeh, crumble and marinate in hoisin sauce at least one hour or overnight. Stuff and bake.
    
39. Zucchini "pie." Chop tart apples. Toss with zuke innards, cinnamon, sugar, nutmeg, cinnamon and ground ginger. Top with oatmeal, whole-wheat flour and Earth Balance..
    
40. Toast pine nuts. Saute spinach in olive oil. Mix with raisins and pine nuts and bake.
    
41. Cubist zucchini: Cube vegan cheese, yams, onions, and potatoes. Toss with olive oil, a pinch of rosemary and salt and white pepper. You know what to do next.
    
42. Fill zuke shells with cornbread batter and bake [optional: add peppers, onions, vegan bacon, etc]. Keep a close eye on this--oven temps may need to be adjusted depending on the cornbread recipe you use.
    
43. Another raw dinner: fill zuke shells with pesto made from either basil or arugula and nuts, best quality olive oil and garlic. Slice and enjoy.
    
44. Cook rice, froze peas, and canned beans or edamame in veggie broth. Stuff and enjoy in a raw or baked shell.
    
45. Make your favorite vegan meatloaf and use the zuke shells as loaf pans. This looks gorgeous when sliced. This is a good use for late August's baseball bat zukes.
    
46. Mash potatoes with wasabi, garlic and a dollop of veganaise. Stuff and bake.
    
47. Make a tarragon sauce using Earth Balance, flour, tarragon and soy or rice milk. Toss in leftover or frozen veggies, and either tofu or seitan chunks.
    
48. Quick, Spicy Thai Zuke: Marinate tofu cubes and zuke innards overnight in vegan sate sauce. Stuff shells with tofu, bean sprouts, Thai basil, and cooked rice noodles. Drizzle with rice vinegar and soy sauce and sprinkle with hot pepper flakes. Don't forge to eat the bowl.
    
49. Stuff with leftover marinara spaghetti, drizzle with olive oil and bake. Top with nutritional yeast.
    
50. Pearl onions and peas, Lee...and set yourself free.