Porcini filled zucchini

Last week was crazy long with “the apple days” at work. An exhibition of local and Swedish apple varieties. We worked day after day to get everything in order. It’s like a small farmers marked with apples, honey, and some veggies. Most were organic but couldn’t be labeled cause they are grown to close to a bigger road. Anyway, being really tired one of the nights, me and a friend had a great dinner over a bottle of wine. We used some of the friezed porcini-muchrooms picked a few weeks back, and one of the last sun-beam zucchinis this year has to offer. We also used my new favvo acid (haven’t used vinegar for a while), liquid from lacto fermented veggies, like sauerkraut or cucumbers. This one is a good one. That (those) glasses of wine really did if to get me down to earth again.

Lacto-fermented cucumbers

Lacto-fermented cucumbers

 

Porcini filled zucchini
 
Cook time
Total time
 
What you need
  • 1 zucchini
  • 1,5 cup porcini mushrooms (or a different kind like button cap)
  • ¼ cup sunflower seeds
  • 1 cup quinoa
  • 1 onion
  • 1 garlic clove
  • 1 tbsp coconut oil
  • 2 tbsp juice from lacto-fermented veggies
  • Salt and pepper
  • 1 tbsp fresh rosemary
  • Basil for decoration
How to do it
  1. Heat the oven to 200C or 400F
  2. Divide the zucchini and remove the seeds with a spoon.
  3. Put it in the oven and leave it there for 15-20 min.
  4. Meanwhile, cook the quinoa in the double amount of water, plus some salt.
  5. To make the stuffing, start by mincing the onion and garlic. Fry on gentle heat for about 20 min
  6. Mix the sunflower seeds in a blender with ½ cup water until creamy, this will create a sunflower cream substitute.
  7. Add the mushrooms, fermented juice, the cooked quinoa, and the sunflower cream. And cook for another 5-10 min.
  8. Season of with rosemay, salt and pepper.
  9. If the zucchinis are to wet from the oven, drain them and wipe the moist with a clean kitchen towel.
  10. Stuff them and let them cook for another 10 min.
  11. Decorate with some basil and serve while hot.

 

The stuffing

The stuffing

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