This recipe is inspired by a dear friend from jolly old England. She does the island proud, as she is one of the jolliest, most generous of ladies. She's a divine cook too, something akin to a kitchen-fairy-godmother-angel. She shared a recipe for stuffed courgettes with me that I have added to and veganized for our eating pleasure. I hope you enjoy it and feel the British countryside love coming through.
Sage and Onion Stuffed Courgettes
- 3 large organic Courgettes/Zucchini/Squash
- 1/2 large Sweet Onion, diced
- 1 clove Garlic, minced
- 1 stalk fresh Celery, diced including leaves
- 1 tsp fresh Sage, minced (or 1/2 tsp dried)
- 1/4 cup toasted Pecans, chopped
- 1 box Vegan Stuffing Mix (Sage & Onion flavor, if available)
- 2 tbsp Olive Oil (or Vegan Margarine)
- 1 fresh Lemon, zested and reserve some wedges
Preheat oven to 350 degrees F.
Cook stuffing according to package directions and set aside. Remove ends from squash and slice in half, lengthwise. Using a spoon or a knife, whatever works best for you, gently scoop out seeds to form a hollow in the squash so they resemble little boats.
Prep remaining ingredients. Lightly saute celery, onion, garlic and sage in 1 tbsp of the olive oil until onion is translucent, being mindful that the garlic and sage do not burn. Mix into the stuffing along with the pecans and fluff with fork.
Fill courgette boats with stuffing mixture. Zest lemon and drizzle remaining olive oil over the tops. Place on baking sheet or in shallow glass casserole dish.
Bake in the oven for 25-45 minutes depending on the size of the squash. You will know when they are ready when the stuffing is golden-crisp and the squash is fork-tender. Add a squeeze of lemon, serve hot and enjoy!
*Of course, you can use homemade stuffing for this recipe, if you have the extra time. I am sure it would make it extra yum.
Image courtesy Flickr creative commons.