Dinner

STICK A FORK IN ME, I’M STUFFED

Homegrown zucchini chargrilled then baked with vegan cream cheese, corn, onion and oregano. Topped with roasted cherry tomatoes.

Served with a baked yellow tomato stuffed with pomegranate topped with mint jelly, steamed brown rice with pineapple.

Garnished with Kalamata olives, fresh picked watercress and a zucchini flower from my garden.

 

Print Recipe
Serves: 4 Cooking Time: 40M

Ingredients

  • 1 extra large zucchini
  • 1 zucchini flower
  • 1 tub of plant based cream cheese
  • 1 small tin of sweet corn
  • 1 small onion
  • 1 handful of fresh oregano
  • 1 cup of cherry tomatoes
  • 1 medium to large yellow tomato
  • 1 teaspoon of pomegranate seeds
  • 1 teaspoon of mint jelly
  • 1 1/2 cups of brown rice
  • 1 small tin of pineapple pieces
  • 1/2 cup of kalamata olives
  • 1 handful of watercress

Instructions

1

Cut the zucchini in half and scoop out the insides

2

Chargrill the zucchini flat side down on a BBQ grill. Add the tomatoes at the same time.

3

Remove from the heat and set aside.

4

Mix a two large scoops of plant based cream cheese with diced onion, sweet corn, fresh cut oregano, lite salt and pepper. Place in a microwave for 30 seconds to soften.

5

Fill the zucchini centre with the cream cheese mix. Place BBQ'd cherry tomatoes on top then place in the oven at 180 degrees celsius for 25 minutes.

6

Make a hole through the centre of the large yellow tomato, fill with pomegranate seeds and mint jelly and place in the oven with the zucchini.

7

Steam the brown rice (or use a pre-cooked microwave bag) and mix in the pineapple pieces once cooked.

8

Plate up the zucchini surrounded by the pineapple rice and garnish with some kalamata olives, watercress and a zucchini flower.

Notes

Watercress has one of the highest nutritional values of any food on the planet.

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