Tuesday, February 24, 2009

Stuffed Zucchini, Tomato, and Pepper Recipe... :)~

It is day 7 of no meat... Even Ba-Con... Yeah that won't last for too much longer!... LOL...been having a craving!

Kat has been asking me to make stuffed zucchini for dinner one night... So along with the zucchini I picked up a giant tomato and some red & orange peppers, and stuffed them up too! Wish I had gotten a couple of Japanese eggplant....next time!

Here is the complete recipe and a short movie that I put together to go with it.

:)~ Enjoy! ~(:





Stuffed Veggies

1 zucchini cut in half lengthwise and flesh scooped out
2 Organic Bell peppers of your choice cut in half lengthwise and deseeded
1 Large tomato
2 Japanese eggplant cut in half lengthwise and flesh scooped out (May as well add the eggplant too!)


Rice & Vermicelli
1/3 cup broken up whole wheat spaghetti
1TB butter
1c Long grain rice
2c boiling veg stock

In a pot melt the butter and add the broken up pasta and cook on med for one minute stirring constantly. Add the rice and boiling stock, Stir and cover. Turn heat to low and simmer with lid on for 20 min, Cool and set aside.

Stuffing
2TB XVOO
1 Large onion diced
1/2c Diced red bell pepper
1 Organic carott shreded
1c Chopped zuchini that was scooped out
1/2c Chopped tomato that was scooped out
1 Scallion chopped
1 Clove garlic minced
1 pkg frozen organic spinach thawed and the water squeeed out
1 TB Chopped Parsley
3/4c Grated Reggiano Parmigiano
1/2c Seasoned bread crumbs
1 egg
1/4c Heinz Ketchup
S&P to taste

Bread Crumb Topping

In a bowl mix together
1/2c Seasoned bread crumbs
1/2c Shreded Reggiano Parmigiano
2tB Melted butter

Tomato Puree is made with 1c whole canned tomato and juices pureed in food processor with S&P.

In a hot pan add 2TB XVOO. Add the onions first, and sautee till translucent. Add all of the remaining chopped vegetables to the pan and season with S&P. Turn heat down to medium and let veggies cook til tender stirring occasionally.
Mix the egg, ketchup, parm cheese, and bread crumbs together and add to the veggies. Turn off heat and add the rice and mixture...Stir together and refrigerate for 2hrs.

Stuff hollowed out zucchini, peppers, tomato, and eggplant till heaping. Sprinkle with bread crumb mixture, drizzle with XVOO, and top with tomato puree.
Place in oven proof dish with remaining tomato puree, and Bake in oven at 400 degrees for 25 min or til golden.

4 comments:

Jen said...

I am so hungry right now... that looks awesome! Love the video..neat idea!!!

Darlene said...

Awesome video!! I think you should become the Rachael Ray of the Internet. What do you think? lol

Chef TinaMarie said...

Thanx Jen and Darlene!.. I had fun editing it!... Still have alot to learn though! I'm gonna try to do one a week!

Darlene from your lips to the internet gods' ears! That would be the shit to be the RR of the internet! ...Ha! ;)~

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