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Pecan-Stuffed Jumbo Zucchini
3 jumbo zucchini (or 6 regular zooks will do)
1 cup Pecans, diced
1 onion
3 cloves garlic, minced
1/2 pound mushrooms (I used crimini)
2 cups chickpeas, cooked (1 can)
1 T lemon juice
1 tsp. chili powder, oregano, thyme, cumin, black pepper
2 T fresh parsley OR cilantro
1 tsp. sea salt
to create:
1. Preheat oven to 350 F.
2. Scoop out zucchini flesh (not zombie style), chop up, and reserve half for filling. (Save other half for other kitchen experiments, projects, stir fry..etc.
3. Saute onions in Coconut Oil with salt for five minutes. Add mushrooms, garlic, spices, herbs (except fresh herbs), and sauté five more minutes.
4. Add zucchini flesh. Saute an additional 5 minutes. Incorporate chopped pecans (toast them first if you want!), and....
5. Scoop mixture into zucchini shells, and bake 30 minutes...let cool for at least five. Top with fresh herbs and your favorite hot sauce....BAM!

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