STUFFED ZUCCHINI--VEGAN

[Guest guest]

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TODAY'S RECIPE: STUFFED ZUCCHINI--VEGAN

 

 

This meal cooks up in a snap and is guaranteed to impress your

friends. If you aren't a vegan, you can include Parmesan cheese as a

topping.

 

6 medium zucchinis

2 tablespoons olive oil

3 garlic cloves, diced

1 cup mushrooms, chopped

1 teaspoon fresh marjoram, minced (or 1/2 teaspoon dried marjoram)

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

1/3 cup white wine

1 cup breadcrumbs

1 tablespoon tamari

pepper to taste

optional:

1/2 cup grated Parmesan cheese

 

In a large steamer, steam the zucchini until they are tender--it

should take about 5 minutes. Remove them from the steamer and trim the

ends off. Cut in half lengthwise and scoop out the center. Each piece

should resemble a canoe.

 

In a skillet, heat the oil and saute the garlic and mushrooms over a

high heat. Stir frequently. After a few minutes, add the marjoram,

cloves, and nutmeg. Cook for a few more minutes.

 

Add the white wine and continue to cook until the mixture begins to

" cook down " or settle, which should take about 5 minutes. Remove from

heat and set aside.

 

In a separate bowl, combine the breadcrumbs, half of the Parmesan if

you are adding it, and the cooked mushrooms. Season to taste with the

tamari and pepper.

 

In a baking dish large enough to handle all of the zucchinis, place

the zucchinis. Fill the centers with the stuffing mixture and top with

the rest of the Parmesan cheese.

 

Bake at 350 degrees until brown (about half an hour).