Raw Stuffed Zucchini
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 221.6
- Total Fat: 21.2 g
- Cholesterol: 0.0 mg
- Sodium: 417.1 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.4 g
- Protein: 5.5 g
View full nutritional breakdown of Raw Stuffed Zucchini calories by ingredient
Introduction
Partially dehydrated zucchini with raw nut stuffing. Reminiscent of poultry stuffing. The recipe as is results in firm zucchini halves. If you prefer softer zucchini drizzle olive oil and salt on the cut surface and dehydrate for 5 hours, adding the nut stuffing in the last 2 1/2 hours. Partially dehydrated zucchini with raw nut stuffing. Reminiscent of poultry stuffing. The recipe as is results in firm zucchini halves. If you prefer softer zucchini drizzle olive oil and salt on the cut surface and dehydrate for 5 hours, adding the nut stuffing in the last 2 1/2 hours.Number of Servings: 3
Ingredients
* Zucchini, baby, 3 large
* Salt, pinch
* Walnuts, 1/2 cup, chopped
* Almond Butter, 1 tbsp
* Mushrooms, fresh, 1 1/2 cup, pieces or slices
* *Bragg Amino Acids, 3 tsp
* Sage, ground, pinch
* Oregano, ground, pinch
* Rosemary, dried, pinch
* Thyme, ground, pinch
* Garlic powder, 1/2 tsp
* Pepper, black, 1/2 tsp
* Olive Oil, 1 tbsp
Directions
Stem zucchini and slice lengthwise. Sprinkle with sea salt.
In a medium bowl combine the walnuts, almond butter (or other nut butter), mushrooms, liquid amino's, sage, oregano, rosemary, thyme, garlic, black pepper and olive oil. Stir until well combined.
In a dehydrator set zucchini on a mesh rack. Set nut mixture on a teflon mat. Dehydrate for 2 1/2 hours.
In an oven set zucchini around the edges of a small rectangular casserole dish. Spread the nut mixture in the remaining center rectangle. Set the oven to warm and leave the door ajar. If you have an oven thermometer it should read slightly over 100 degrees. Allow zucchini and nut mixture to partially dehydrate and warm for 2 1/2 hours. To serve place two zucchini halves on each plate and spoon nut mixture over them. Makes 3 servings. Does not keep well so only make as much as will be eaten the same day.
Number of Servings: 3
Recipe submitted by SparkPeople user AUNTIEANDIE.
In a medium bowl combine the walnuts, almond butter (or other nut butter), mushrooms, liquid amino's, sage, oregano, rosemary, thyme, garlic, black pepper and olive oil. Stir until well combined.
In a dehydrator set zucchini on a mesh rack. Set nut mixture on a teflon mat. Dehydrate for 2 1/2 hours.
In an oven set zucchini around the edges of a small rectangular casserole dish. Spread the nut mixture in the remaining center rectangle. Set the oven to warm and leave the door ajar. If you have an oven thermometer it should read slightly over 100 degrees. Allow zucchini and nut mixture to partially dehydrate and warm for 2 1/2 hours. To serve place two zucchini halves on each plate and spoon nut mixture over them. Makes 3 servings. Does not keep well so only make as much as will be eaten the same day.
Number of Servings: 3
Recipe submitted by SparkPeople user AUNTIEANDIE.