Baked Stuffed Zucchini Moroccan Style
CATEGORIES
INGREDIENTS
  • 3 zucchinis
  • 1 onion chopped
  • 2 carrots diced
  • 1 celery stalk sliced
  • 1 pear chopped finely
  • dash of olive oil
  • 2 cups yellow or black raisins
  • 1 TBSP cinnamon
  • 1 TBSP curry
  • 1 TBSP agave
  • 1 TBSP lemon juice
  • salt to taste
  • a few mint leaves for garnish
DIRECTIONS
  1. Preheat oven at 350 degrees.
  2. Cut zucchinis in half lengthwise.
  3. Scoop out the zucchini inside and save for filling.
  4. Then cut zucchini in half again.
  5. In a pan saute onions, carrots, celery, pear and zucchini filling with oil.
  6. When almost cooked; add raisins, cinnamon, curry, agave, lemon juice and salt and stir occasionally till cooked.
  7. Stuff the zucchinis with the filling.
  8. Cover zucchinies with foil and bake in an oiled cookie sheet for 15 to 20 minutes or until zucchinis are tender.
  9. Put a few mint leaves to garnish.
RECIPE BACKSTORY
Vegan