There’s an abundance of zucchini available across the country right now, so there’s no better time to make something delicious with them. I’ve sautéed them for a stir fry; grilled them; made zucchini stew, sauce and bread; but my favorite way to eat zucchini is to stuff it. It’s such a creative experience.
There’s an almost infinite number of ways you can stuff a zucchini. Whether you’re vegetarian, vegan, gluten-free or a conscious carnivore, you can customize your zucchini to your liking. Just follow this simple process, then go do your thing.
Roast it: Cut in half vertically and roast (cut side down) at 400 degrees Fahrenheit for about 30 minutes, or until the inner flesh is soft but the outer skin holds it shape
Scoop out the flesh and puree it: A few seconds in a food processor or mixer.
Sauté some onions and garlic: Follow up by adding whatever other ingredients you'd like.
Please note that the inner flesh of zucchini is watery, so regardless of what you decide to add to it, one of the ingredients needs to be something that acts as a binder. It could be mashed potatoes (as in this recipe), or cooked rice, polenta, bread crumbs, mashed chickpeas or beans, quinoa, lentils, cooked and chopped meat… you get the idea.
This time I chose to make my stuffing a cross between cheddar mashed potatoes and “creamed” spinach. This was so good I could've eaten all four myself — seriously!
Zucchini Stuffed With Spinach, Potato and Cheddar
(feeds 4 or more)