• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar

Acupuncture Emporium

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

  • Services
    • Acupuncture
    • Dry needling
    • Electro-acupuncture
    • Chinese Herbal Medicine
    • Western Herbal Medicine
    • Moxibustion
    • Guasha
    • Cupping
    • Remedial massage
    • Chinese massage
  • Conditions
    • Fertility
    • IVF support
    • Pregnancy, birth and post-partum care
    • Women’s health
    • Pain management
    • Mental health
    • Post-traumatic stress disorder (PTSD)
    • Colds and flu
    • Hayfever, sinus & allergies
    • Detox & weightloss
    • Digestive health
    • Skin conditions
    • Cancer treatment support
    • Stroke rehabilitation support
  • Blog
  • Resources
  • Practitioners
  • Contact
  • Search
  • Services
    • Acupuncture
    • Dry needling
    • Electro-acupuncture
    • Chinese Herbal Medicine
    • Western Herbal Medicine
    • Moxibustion
    • Guasha
    • Cupping
    • Remedial massage
    • Chinese massage
  • Conditions
    • Fertility
    • IVF support
    • Pregnancy, birth and post-partum care
    • Women’s health
    • Pain management
    • Mental health
    • Post-traumatic stress disorder (PTSD)
    • Colds and flu
    • Hayfever, sinus & allergies
    • Detox & weightloss
    • Digestive health
    • Skin conditions
    • Cancer treatment support
    • Stroke rehabilitation support
  • Blog
  • Resources
  • Practitioners
  • Contact
  • Search

Stuffed zucchini (RECIPE)

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.

Previous Post: « Eggplant stuffed with chickpeas and couscous with tahini sauce (RECIPE)
Next Post: Chicken and sweet corn soup (RECIPE) »

Primary Sidebar

Stay Informed

Sign up to our newsletter to receive a monthly update on the latest in acupuncture, Chinese medicine and yoga in Brisbane.





Something to think about

The greatest mistake in the treatment of diseases is that there are physicians for the body and physicians for the soul, although the two cannot be separated.  ~Plato

Site Footer

We proudly support Evidence Based Acupuncture 

Privacy Policy | Copyright © 2018
Site by Kaboo Media