Stuffed round zucchini with seitan, garlic and parsley
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Stuffed round zucchini
These look especially pretty made with round zucchini, but they’re just as tasty with the long kind. If your zucchini are small, shorten the cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- 10 small round zucchini
- 100 g (3½ oz) seitan (wheat protein), minced in a food processor
- 1 egg
- 50 g (½ cup) breadcrumbs, plus extra for coating
- 2 garlic cloves, chopped
- A small bunch of parsley, chopped
- Salt and pepper
- Olive oil
- Vegetable stock (or water)
Instructions
- Carefully cut the top off each zucchini, about 1 cm (½ in) down, and scoop out half the flesh. Chop the flesh.
- Mix the chopped zucchini with the seitan, egg, breadcrumbs, garlic and parsley, and season with salt and pepper.
- Fill the zucchini and dip the filled ends in breadcrumbs.
- Brown gently on all sides in very little oil, then add a little stock and cover.
- Cook for 10–15 minutes, until the zucchini are tender but still hold their shape, checking the liquid and adding more as it evaporates.
- Use any leftover filling to make croquettes: shape into balls, roll in breadcrumbs and add them to the pan for the last 5 minutes.
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