White Trash Vegan Cooking #4 Stuffed Zucchini

That time of year is rapidly approaching. The time when those with gardens and those who once said something nice to somebody with a garden suddenly find themselves the proud owner or several grocery bags worth of zucchini. We have to do something with them and we can only eat so much zucchini bread. This is a great side for a home-cooked dinner or a barbecue and it’s very easy to prepare.

What you need: A whole lot of minced garlic, manageably sized zucchini (I’ll post some suggestions for the Louisville Slugger sized ones later in the season when they show up,) Earth Balance or another vegan butter substitute and aluminum foil.

Preparation: Slice zucchinis lengthwise about ¾ of the way through their thickness to they can be stuffed without splitting. If they split it’s no great loss, we’ll use the foil to hold them together. Stuff with several teaspoons of minced garlic and a little pat of Earth Balance, then wrap tightly in foil. Repeat for each zucchini.

Cooking: Bake at 350 or so (this is adaptable depending on what else you are cooking) until the zucchini is soft. I’m hesitant to assign a time to this as it varies with the size. Alternately cook the foil-wrapped zucchini in the coals while grilling.

Serving: Remove from foil if you’re feeling fancy.

I think I'll try this on a grill at a picnic (because I know others will like it) and see if I like it.

When I am using the grill, I slice the zucchini lengthwise so each piece is about 1/2" thick, then I lay them on the grill. Then baste them with a mixture of garlic and butter. Then when they are just about done I sprinkle Parmesan cheese on top and let them cook a little while longer.

It's not fancy, but it tastes good.

:)
I know we can easily use non-dairy margarine, but I don't know of any non-dairy parm.

https://secure13.nexternal.com/shared/StoreFront/default.asp?CS=vegane&BusType=BtoC&Count1=15148341&Count2=932288765&ProductID=1220&Target=products%2Easp

It tastes just like the kind that comes in a green can. I wish it tasted like the nice refrigerator section stuff, but it's still head and shoulders above the other vegan cheeses on the market. There's Parma! too, which is soy free and based on some kind of nuts, but I hear it tastes funny.

Do you know if it melts?

It's pretty good on pizza and spaghetti though.

Sorry.
I was a vegetarian many years ago. I was more Lacto-ovo though.

:hug:
I cook for all my friends, so I often cook meat and other stuff that I never taste or eat. It's just a bit amusing to see variations like that on a threat about vegan cooking.
:)

My brain has been a little fuzzy lately. I hope it wasn't insulting to anyone that I posted that on this thread.

We get pretty good at veganizing recipes. :shrug:

Non-dairy pharm is the only soy cheese I'll eat. It actually tastes similar. Most soy cheese is gross. Even during my non-dairy phases (due to a fucked up nose), I generally don't eat soy cheese, although I prefer soy milk over cow milk.

Unless they carve into it and scoop out the innards first?

and apologies to LeftyMom for bringing meat into this thread.

and stir fry 'em in any pretty much any Chinese recipe. The secret is to get them just before they get soft. It's really purty too.

but this is "white trash"???

:rofl:

If nothing else, because of the lady who tought me the recipe. ;) She has since moved to Oklahoma to be with her people.

instead it would have a lightly brushed coat of estate bottled extra virgin olive oil.

Garlic and zucchini, always a winner!

:P I might do that tonight. :bounce: