Bruschetta Stuffed Zucchini
Our tomato garden is finally full of fruit, especially the sweet little cherry tomatoes. My favourite way to use these little guys is in bruschetta. I don’t eat a lot of bread these days, (even gluten free bread), so I wanted to use my bruschetta recipe in another way this year. Since zucchini is also in season right now, I decided to use that as my base. I created a Bruschetta Stuffed Zucchini.
This dish turned out amazing! I intended for it to be a side dish, but if your zucchini is large enough (like the ones pictured) this could easily be a meal, or if small enough, an appetizer. I also thought about adding some chopped grilled chicken to the mix.
Bruschetta Stuff Zucchini
Ingredients
3 medium sized zucchini
½ a batch of my bruschetta recipe
¼ cup of Raw Sunflower Seeds
½ tsp dry oregano
½ tsp dry parsley
¼ tsp garlic powder
Sea salt and pepper to taste
Instructions
Prepare the 1/2 batch of Bruschetta mix as directed; this can even be done ahead of time.
In a small blender combine the sunflower seeds, herbs, garlic, salt and pepper. Blend to a fine texture. Set aside.
Wash the zucchini, trim the ends and set aside.
In a large pot, place an inch or 2 of water in the bottom and add a steamer basket. Steam the zucchini whole for 15 minutes or so (depending on size of zucchini) or until tender. Be sure to watch your water level.
Preheat oven to 350F
Remove the zucchini from the pot and allow them to cool slightly until you are able to handle them. Using a knife (if necessary) and spoon, scrape out the centre of the zucchini and place in a medium bowl. Set zucchini *boats* on a parchment lined baking sheet.
Chop up or pull apart the zucchini *meat* until it is in small stringy pieces. Add the bruschetta mix to the bowl and stir to combine.
Fill the zucchini boats with the bruschetta and zucchini mixture.
Sprinkle the sunflower seed and herb mixture on top of the stuffed zucchini.
Bake in the oven for about 20 minutes, or until nicely brown on top.
Serves 6
Enjoy
I shared this recipe with: Keep It Real Thursdays, Pennywise Platter, Wellness Weekend, Whole Foods Friday, Allergy Friendly Fridays, Fat Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wednesdays
This is fantastic and nutritious and would be perfect for pregnant and breastfeeding mothers. Would you mind posting this to my food blog carnival, superfood sundays? The website is dedicated to helping pregnant women prepare for their newest little one….
http://www.painfreepregnancy.org/2012/09/superfood-sunday-september-2nd-2012.html
Thanks!!
Thank you Kristi!
Absolutely BEAUTIFUL! I want to just pick one of those up and take a bite!
If food can look stunning, your Bruschetta Stuffed Zucchini looks simply “stunning”. I can't WAIT to try these!
To use a zucchini is a nice Idea, thank you. I always have Bruschetta stuffed eggplant. But I have to try the zucchini now 😀