Stuffed Zucchini

Our partnered blogger, Fabiola, shares this recipe on her blog, Fab Food and the City. Follow along for a fresh, light Mediterranean dinner.

I decided to stuff some zucchinis for a dinner I had because stuffing vegetables is such an easy process for me and it does not take much time. I accompanied my dish with a falafel salad I created on the spot, all with ingredients and produce I ordered from Kiki's.

Stuffed Zucchini Halves

3 zucchinis
4 cloves garlic
1 large yellow or white onion
2-3 tablespoons olive oil
4 medium to large tomatoes

First, turn the oven on to 375, cut the zucchinis in half and carefully scoop out the inside of it using either a paring knife or small teaspoon. Place everything you've scooped out on the side on the cutting board. Place the zucchinis face down in the oven and turn every 7-10 minutes until it is light brown and soft. In the meantime, in a medium or large saucepan sauté the garlic in olive oil, once the garlic is medium brown add the onion and tomatoes, after about 5 minutes add in the scooped out zucchini.

Sauté for about 20 minutes while stirring often until everything is cooked, should be a medium brown colour. In the meantime do not forget to add herbs, spices and salt. I used whatever I had in my cupboards, oregano, rosemary, parsley and salt. Take the zucchini halves outta the oven, drizzle with some olive oil and salt (if you'd like to, I like a bit of salt in my cooking, but you can completely make it salt and oil free if your taste buds agree with the flavour), and stuff the zucchini halves. Place back in the oven for about 5 minutes and VOILA! Finito!

Falafel Salad

To make this, I used the already made local falafels from Kiki's, falafels have a lot of ingredients and I don't like making anything that has more than 5 ingredients. Sometimes I buy them fresh from falafel food trucks, $5 for 12 freshly made falafels saves me the time and nerves to mix all these ingredients together. In my salad I used green lettuce, olives, peppers, mint, cilantro, cucumbers and mixed it all with olive oil and fresh lemon juice. I added the baked falafels and drizzled with a tahini and lemon juice dressing I made on the spot. It was delish. The mix of cilantro and mint together was absolutely superb. So refreshing and filling.