Stuffed zucchini with walnut sauce
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Stuffed zucchini with walnut sauce
  Zucchini    Italian    Pasta    Sauces    Vegetables    Walnuts  
Last updated 6/12/2012 1:02:51 AM. Recipe ID 26517. Report a problem with this recipe.
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      Title: Stuffed zucchini with walnut sauce
 Categories: Main dish, Italian, Pasta, Sauces, Vegetables
      Yield: 4 Servings
      4 lg Zucchini
      3 tb (olive) oil
      1 md Onion, finely chopped
      2 ea Garlic cloves
  1 1/3 c  Bulgur wheat, washed &
           -- drained
      2 ea Red bell peppers, seeded &
           -- diced
      1 ts Allspice
      1 ts Salt
      1 ts Pepper
  1 1/4 c  Vegetable stock

      4 oz Shelled walnuts, ground
      4 ea Garlic cloves, crushed
      2 tb Fresh breadcrumbs
      1 ts Salt
      2 tb Olive oil
  	       Juice of 1 lemon 	 Water
  Blanch the zucchini for 3-4 minutes in boiling water.  Cut them in
  half lengthwise, scoop out the centres and chop the pulp roughly.
  Heat 2 tablespoons of the oil in a large pan and saut* the onion and
  garlic gently for 3-4 minutes until transparent.
  Put in the bulgar wheat, diced red peppers, chopped zucchini and
  allspice and season well.  Add some stock if the mixture seems too
  dry and cook for 10 minutes over gentle heat, stirring constantly.
  Preheat the oven to 350F.
  Fill the zucchini shells with the mixture.  Arrange them in a lightly
  oiled ovenproof dish, brush with the remaining oil, cover with a lid
  or foil and bake for 25 minutes.  Serve with the walnut and garlic
  Put all the ingredients into a blender and blend until smooth.  Use
  2/3 a cup of water to start with and add more if the sauce is too
  thick. Let stand for 1 hour.  Blend again just before serving and
  garnish with finely chopped walnuts.
  Sarah Brown, "The Best of Vegetarian Cuisine"

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Recipe ID 26517 (Apr 03, 2005)

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