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.

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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

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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.

Potato stuffed zucchini with bulgur salad recipe

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Recipe by Andrej Vindiš Course: Lunch, DinnerCuisine: MediterraneanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

176

kcal

Total time

1

hour 

20

minutes

A simple vegetable feast that can be quickly adapted to both vegetarian and vegan flavors with smart substitutions. It is definitely a very pleasant and easy alternative to all classic meat main dishes. Try this recipe as a lunch or use the dishes as side dishes for a bigger feast.

Sestavine

• Polnjene bučke

• 3 Medium sized zucchini

• 5-6 New potatoes

• 2 tablespoons Butter or Coconut butter

• 1 Egg or 100ml Aquafaba

• 2 teaspoons Salt

• 1 teaspoon Chopped chives

• Bulgurjeva solata

• 100 g Bulgur

• 200 ml Water

• 1/2 Green pepper

• 1/2 Yellow pepper

• 1/2 Red pepper

• 1/2 Medium sized onion or 2 shallots

• 7-10 Mint leaves

• 1 teaspoon Salt

• 4 tablespoons Olive oil

• 3 tablespoons Vinegar

• 1 pinch Brown sugar

preparation

• Bulgur salad
• Cook the bulgur in the water until it softens
• In the meantime, slice the vegetables. Cut the paprika into small cubes, finely chop the onion and cut the mint into small strips, but be careful not to squeeze it too much.
• Once the bulgur is cooked, wait for it to cool completely and then mix it with the rest of the vegetables.
• Add salt, oil, vinegar and brown sugar to taste. For best results leave the salad in the fridge overnight to incorporate the flavors completely.
• Stuffed zucchini
• Wash the potatoes, cut them into quarters and cook in salted boiling water until soft.
• When the potatoes are cooked and slightly cooled, add butter, egg, salt and chives (or use vegan alternatives).
• Fill the courgettes with the potato mixture and place everything in a lightly oiled sheet pan.
• Bake at 200 degrees for about 30 minutes or until potatoes are golden brown. If you need a little help at the end of baking, you can only turn on the top element of the oven and bake a crispy potato filling.

Video Recipe

cooking tips

• You can use this recipe to prepare a main course or you can serve the dishes as sides in a larger feast.
• A sour cream sauce or vegan mayonnaise with finely chopped pickles or fresh cucumbers can go very well with this dish.