Stuffed zucchini are a kind of vegetarian dish you don’t want to skip, even if you’re more of the meat eating kind.

Oven baked dishes usually remind us of late autumn or winter. It’s when we crave something cozy to warm our body as well as our soul. Well, this one is more suitable for the summer time, when your garden is full of zucchini. And if a rainy day happens to spoil your summer vibe, this might just be the perfect »comfort food« to warm up your soul.

Oh? Are you in a hurry? you can skip to the recipe here!

Check out our stuffed zucchini video recipe to start you off

A veggie fusion of light and fresh taste, could be a nice farewell to the grilling season. If there was such a thing as the end of grilling season! Jokes aside, everyone can go for something light once in a while.

Cut through the routine with a healthy vegetable dish every now and then

Lately you can sense an ever increasing interest for healthy, locally produced and vegetarian eating. Despite this, there is still a lot left to be desired in terms of what you can get in local restaurants. It’s hard to find locally sourced dishes, and even harder to find some creative and tasty ones. So, if you want to do some »alternative« eating, you’ll have to do the cooking as well.

If you follow our recipes, you don’t have anything to worry about. We keep it simple, so don’t be afraid to pick up the ingredients and begin

Vegan bulgur salad

First we will tackle our side dish. You’de be dumb not to use this mini recipe to freshen up any other recipe with meat, fish or cheese. It’s just an incredibly light addition to any and all main dishes. Plus, bulgur wheat is pretty popular on instagram.

bulgur salad – ingredients

Bulgur
Water
Red, green or yellow peppers
Onion or shallots
Mint
Salt
Brown sugar
Vinegar
Olive oil

Preparing your bulgur salad

Start by putting about a cup of bulgur in a saucepan and cover it with double the amount of water. Add a pinch of salt and cook on medium heat for about 5 minutes. Bulgur should soak up the water and turn soft. When it’s done, transfer it to a dish that will hold your salad. Let it cool completely and start cutting the vegetables in the meantime. Slice up a pepper, onion and some mint leaves. Mix it all together with cooled bulgur and season with a pinch of brown sugar and salt. Don’t forget to add some vinegar and olive oil as well.

Let the mixture sit in the fridge for at least a couple of minutes or ideally overnight. This will make sure all the flavours get properly infused in the dish. Before serving, check to see if any additional seasoning is required.

Golden brown potato-stuffed zucchini

To make stuffed zucchini you will need

New potatoes
Chives
Butter or Coconut butter
Salt
Egg or Aquafaba
Zucchini

Cut up washed and unpeeled new potatoes into chunks and cook them in salted water until they turn soft. Let them cool down a bit and throw in some chopped chives, a piece of butter, pinch of salt and an egg. Of course now is the time to use your vegan replacements if you want to make this recipe completely vegan. Aquafaba will replace your eggs with its high protein content and coconut butter will replace regular butter. If you want to check out some fun stuff you can do with Aquafaba you can click here.

Mash everything together well. Taste to see if any additional seasoning is required. Cut the zucchini in half and scoop out all the seeds. Stuff it with potato filling. Put the stuffed zucchini on a baking tray lined with baking paper and some oil. Bake on 200 degrees celsius or 390 deegrees F for about 30 minutes or until the potato filling turns golden brown.

You can serve stuffed zucchini with any side dish you like, but we recommend the bulgur salad and a couple drops of olive oil.

Cooking tips

You can substitute brown sugar with honey or even use a sweet balsamic vinegar.
Zucchini halves can be baked before stuffing to get an even better texture.
You can upgrade the potato filling by sautéing chopped chives on butter along with some chopped onions and adding it to cooked potatoes. Then mix in an egg when cooled down for color and consistency.
Aquafaba is a good vegan alternative to eggs as it has a high protein content and it adds a bit of texture and helps with browning the potato filling.
If you just can’t live without meat, add some bacon to the filling

Looking for more vegetarian recipes?

We’ve been cooking up a couple vegetarian and vegan recipes lately. So if you want to see more, we recommend our tomato tartare or our stuffed tomato recipe. We would like to serve up recipes that make you smile and this is why if you have any recipes you would like us to cook up you can always reach out to us on our Facebook Page.