If vegetables, pasta or something else can be filled … then I’m your man !!!
A vegetable more or less produces often surprising flavor combinations. Not at least because I use delicious fresh organic zucchini, or from the garden from Elke’s grandfather “bompa” (as already 100 times previously, so thank you Bompa;-)
Note that the bell pepper walnut filling in this recipe is twice as good as you make it a day in advance. The flavors need some time to blend. Of course, you can also use it directly, but it is quite a difference if you taste “the real thing” once before. Therefore recommended.
For the tomato sauce in this recipe, I use fresh tomatoes, but I will certainly not stoning you if you open a can (because I don’t know where you live 😉)
If this dish is on the table – accompanied by steaming mashed potatoes – is pure enjoyment. And then fighting for the last piece of zucchini, often won by my wife: – /
- 4 organic zucchini, unpeeled
- some olive oil
- For the filling
- 4 red bell pepper
- 1 red pepper
- 150 gr walnuts, chopped and lightly toasted
- 4 cloves garlic
- 1 tbsp agave syrup
- 2 tbsp lemon juice
- 1 ts cumin, ground
- olive oil
- Pepper (to taste)
- Salt (to taste)
- For the tomato sauce
- 500 grams tomatoes
- 1 clove garlic
- 2 tbsp basil leaves, chopped or 1 tbsp dried basil
- 150 ml vegetable stock
- 1 tbsp balsamic vinegar
We start with the filling (because so better if you prepare it the night before):
- Cut the peppers in quarters, remove the seeds and place the peppers - along with the cloves of garlic - with the peel up under a preheated hot grill. Remove them if the peel is blackened from the oven and therefore easy to remove. Cool slightly but still, note that you do not burn your fingers! Get the garlic of course also from the grill.
- Cut the red pepper in half and remove the seeds.
- Chop the walnuts into chunks and roast them briefly in a dry pan over high heat. Let cool.
- Place the peppers with walnuts, red pepper, agave syrup, cumin, olive oil, garlic and lemon juice in a high cup (or blender). Blend the mixture until smooth. Season with salt and pepper and maybe some extra lemon juice.
- Cover the cup with a foil and place in the refrigerator for 1 night. Moreover; what you don't use in the dish tastes just as good as a spread on bread.
The tomato sauce
- Remove the peel from the tomatoes by immersing them briefly in a pot of boiling water. cut them into quarters, remove the seeds and cut the flesh into small pieces.
- Heat some oil in a pan and fry the chopped onion. Press a clove of garlic and do it with the onion.
- Add the tomato paste and stir to combine. Then add the chopped tomatoes and let simmer for 5 more minutes.
- Deglaze with the broth, stir and let it boil. Add the balsamic vinegar and let it simmer for about 10 minutes on low heat. Season with salt and pepper.
- Cut the zucchini in half. Scoop out with a corer and put them aside. Make sure you have enough place inside for the filling, do it generously but leave some flesh on 😉
- Mince the remaining pulp. Heat cooking oil in a pan and fry the chopped zucchini in 2 minutes.
- Get bell pepper walnut stuffing from the refrigerator and mix among stewed zucchini pieces. Season with pepper and sea salt. Let cool slightly.
- Fill the zucchini with the mixture and bake with olive oil in a pan until they are bright colors and cooked. Or put them back just under a hot grill.
Serve the zucchini in its entirety or in thick slices cut on a bed of tomato sauce. Furthermore, you can pretty much serve everything, but as I said, I prefer an old school mashed potatoes (well, vegan than 😉).