Vegan Stuffed Zucchini/Stuffed Marrow

We had a great zucchini harvest this year and quite a few got away and became large, with harder shells. At that stage, they resemble the marrows we grow in Britain. A friend came over for lunch and I stuffed a big zucchini; the recipe was pronounced delicious.

Ingredients to serve 4

1 large zucchini/marrow

2 cloves garlic, peeled and chopped

2 Tbsp olive oil

2 red banana peppers (or a red bell pepper), sliced

2 portobello mushrooms, chopped

2 roma tomatoes, chopped

1 bunch chard, chopped

1 cup cooked chickpeas

Salt and pepper to taste

2Tbsp fresh herbs (parsley, sage, rosemary, thyme etc), chopped

Method

Preheat oven to 425.’

Slice marrow in half lengthways and cut into four chunks. Scrape out the seeds and hollow out a little, just so you can stuff it.

Brush with olive oil.

With the hollow side down, bake in oven until flesh can be pieced with a knife, about 30 min.

Meanwhile, heat olive oil in a sauté pan and add the garlic.

As soon as the garlic becomes fragrant, add the mushrooms and peppers and some salt. Sauté for a few minutes and then add the tomatoes.

When the vegetables have begun to soften, add the chopped chard, the chickpeas and the herbs. Continue stir frying until the chard in lightly cooked.

Add pepper to taste and additional salt if needed.

Stuff the cooked zucchini pieces with the filling.

Turn the oven down to 375’ and cook for about ten minutes, to let the flavours mingle. Then serve.

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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