Stuffed Monster Zucchini

Submitted by jlyoung

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

YIELD

6 servings

PREP

20 min

COOK

35 min

READY

1 hrs

Every gardener knows the one that got away, the zucchini you missed that’s now the size of a baseball bat. This is what to do with it. Split it lengthwise, scoop out the seedy center, and you’ve got a boat ready for stuffing.

The filling is a savory pilaf of rice and lentils, bumped up with sauteed celery, onion, and garlic and seasoned with earthy cumin and thyme. It’s hearty, entirely plant-based, and makes a satisfying meatless main.

Cook the rice and lentils just barely done, since they’ll finish softening in the oven and you don’t want them mushy. Scooping out the watery seeds first also keeps the whole thing from going soggy as the big squash releases its moisture.

Then it bakes until the zucchini turns meltingly tender. The original cook is refreshingly honest: the top of the stuffing may dry out, but a sheet of foil over it fixes that.

Kitchen Tips

Scoop out the seedy center well; it’s watery and makes the dish soggy if left in.
Cook the rice and lentils just barely tender, since they finish cooking in the oven.
Cover the stuffing with foil for most of the bake so the top doesn’t dry out or burn.
A giant zucchini takes time to soften, so give it long enough in the oven.

Variations

Stir chopped tomato, grated cheese, or toasted nuts into the filling for more richness.
Swap the cumin and thyme for Italian herbs, or add a pinch of cinnamon for a Middle Eastern lean.
Use bulgur, quinoa, or couscous in place of some of the rice.

Ingredients

GIANT ZUCCHINI *

RICE *

LENTIL *

CELERY *

ONIONS *

GARLIC *

CUMIN *

THYME *

Directions

Slice zucchini in half horizontally, scoop out the seeds, and stuff it with cooked rice and lentils and bake it.

Put some lentils in a pot with water and boil them until barely soft.

Throw in some rice and cook until barely done, using as little water as possible.

Meanwhile, sauté some celery, onion and garlic (not too much garlic, and add that to the rice and lentils, along with some ground cumin and thyme.

Throw it on the zucchini and bake at around 350 or 400℉ (200℃). until the zucchini is soft.

The surface of the stuffing will probably get burned and dried out, but you van just brush it aside.

* not incl. in nutrient facts

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