Vegan Mama

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

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