I love the little round zucchinis. They are perfect for stuffing. I don’t see them very often in the grocery store but when I do I grab them. I used to make them a lot when I lived int he South of France and served them with Tomates Provençal.
6 round Zucchini
1 Red Onion, chopped
3 Carrots, chopped in 1/4 inch pieces
3 cloves Garlic, minced
6-8 White Button Mushrooms, chopped
1/4 cup Pumpkin Seeds, chopped
1 1/2 cups cooked Brown Rice
1 cup cooked Red Lentils
3 Tablespoons Nutritional Yeast
4 teaspoons Herbes de Provence (or any mix of basil, savory, marjoram, rosemary, thyme, oregano, lavender, tarragon)
Black Pepper to taste
Preheat oven to 350oF.
Slice tops off of each zucchini. With a spoon, scoop out the inside flesh and set aside. Continue to smooth the inside walls, making zucchini bowls.
Chop the zucchini flesh from the insides to add to filling.
Heat a frying pan on medium and add the onions. Dry sauté until the onions and soft and transparent, stirring occasionally. Add a little water, a tablespoon or 2 at a time if the onions get too dry and start to stick.
Add in the carrots, mushrooms and garlic and cook until carrots are soft.
Add in the chopped zucchini and let it reduce down in size.
Mix in the remaining ingredients: Rice, Lentils, Nutritional Yeast, Herbs and Black Pepper and cook another 5 minutes.
Fill each zucchini bowl with the rice mixture and place in a casserole dish with a cover or a Dutch Oven. Bake, covered, for 45 minutes or until the bowls have softened. Do not over cook or the bowls will fall apart.