We’ve been over run with produce lately. Between the bounty of our garden and our CSA deliveries, I’ve needed to come up with some creative, veggie heavy recipes. A girl can only eat so many salads!
This recipe used our kitten sized zucchini:
Plus a full harvest from our crazy basil plants (which grew all the basil leaves we’d picked back by the next day)
Our CSA box contributed tomatoes and some sweet gypsy peppers, and our pantry contributed the quinoa. Every time I make quinoa I have to look up the ratio, so I’m writing it down here. One part quinoa to three parts liquid! I cooked 3/4 cup of quinoa in veggie broth, and while it was cooking, I shredded my kitten-sized zucchini in the food processor. I scooped most of the zucchini out into a bowl, leaving about a 1/4 cup of the shredded zucchini in the food processor bowl. I added that rest of my anytime pesto ingredients to the 1/4 cup of zucchini, and blended in the food processor.
I folded another 1/2 cup of shredded zucchini into the cooked quinoa added the pesto to that mixture and stirred everything together. I let that sit, and scooped out the inside of 5 tomatoes and our 3 remaining sweet peppers. (I saved the tomato insides to use in a sauce later) I scooped the quinoa, zucchini, pesto filling into the tomatoes and peppers. There was about a cup of filling left over, which I hope to turn into quinoa zucchini fritters later this week.
I grated some parmesan over the stuffed tomatoes and peppers, and put them in the oven at 400 degrees for about 15 minutes. There’s no reason you couldn’t eat these without the extra baking (especially if it’s too hot to turn on the oven), but I wanted to melt the cheese. Yum! These were so good, and fresh, and bursting with flavor from the pesto. Not a bad way to use up lots and lots of veggies!
What are your favorite veggie heavy recipes?