Acupuncture Emporium

Acupuncture for pain, fertility, pregnancy and good health in West End, Brisbane

The zucchini fruit is low in calories and contains useful amounts of folate, potassium, manganese and vitamin A.  This dish combines the zucchini’s refreshing quality with a nutty, flavoursome filling that is light but satisfying.

Ingredients

  • 4 small zucchini
  • 1 1/2 cups red onion, diced
  • 3 tablespoons olive oil
  • 1 tablespoons fresh ginger, grated
  • 2 cups carrots, grated
  • 1 cup mushrooms, diced
  • 1 cup broccoli florets, diced
  • 1 cup almonds, finely ground
  • 2 tablespoons tamari

Instructions

  1. Preheat oven to 180°C.
  2. Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.
  3. In a large frying pan, sauté the onion and ginger in the olive oil over medium heat for 5 -10 minutes. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and sauté 5 – 10 minutes more. Add the almonds and tamari and sauté for 5 more minutes. Remove from heat.
  4. Evenly stuff the zucchini halves with the sautéed vegetables and place them on a baking tray. Bake for 35 – 40 minutes until golden on top.