This vegan zucchini recipe was a surprise. First it was a lot easier to make than I’d thought it would be. Second, it looked very pretty, and third, it was delicious, especially with the Horseradish Beet Dressing. I used a lot more than the ½ lemon the recipe called for and it didn’t ruin the taste. I’d never bought fresh horseradish before and now I’m a believer. It smells wonderful and you can taste the difference.
Stuffed Zucchini
4 large Zucchini (cut in half lengthwise and the seeds removed). Layer in a glass dish with hot water covering the bottom of the pan and let the zucchini steam in the oven for about 20 minutes before stuffing.
6 large leaved of Chard (roughly chopped)
2 carrots (grated)
3 stalks of Celery (chopped)
1 onion (chopped)
3 cloves of garlic (grated or crushed)
3 large Tomatoes (chopped)
Cook altogether with a small amount of water to prevent burning. Cook until tender. Using a slotted spoon fill the zucchini “boats” with the veggie stuffing. Bake in covered glass dish for about an hour. Serve with a small amount of horseradish beet dressing.
Horseradish Beet Dressing
2 small beets (cook until tender)
2” piece of horseradish (grated)
2 green onions (chopped)
½ – 1 whole lemon worth of juice until it is the consistency you like.
Let me know if you try the recipe.
Have a great day,
Vegan Mama
