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Stuffed Zucchini with Potatoes and Peas

Vegetarian • Gluten free • Serves 6

Produce

1 1/2 cups Baking potato
2 tbsp Chickpea
2 tbsp Cilantro, fresh
1 tsp Coriander, ground
2 Garlic cloves
1 1/2 tbsp Ginger, fresh
1 1/2 cups Green peas, frozen
2 1/2 cups Onion
1 Serrano chile
6 Zucchini (about 3 pounds), medium

Baking & Spices

1/4 tsp Red pepper, ground
1 1/4 tsp Salt
1/4 tsp Turmeric, ground

Oils & Vinegars

2 tsp Vegetable oil

Nuts & Seeds

1/4 tsp Cumin, ground

Dairy

2 tsp Butter
Diane Griffin
Diane Griffin • 1 year ago

Stuffed Zucchini with Potatoes and Peas Recipe

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Zucchini Cake: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1 cup granulated sugar, 3/4 cup light-brown sugar, 1/2 cup vegetable or canola oil, 1/2 cup applesauce, 2 large eggs, 1 1/2 tsp vanilla extract, 1/3 cup low-fat Greek yogurt (sour cream would work too), 2 1/2 cups grated zucchini (unpeeled, about 2 1/2 medium)

  • Marsha Watson (2)

    Directions: 1) Preheat oven to 350 degrees. 2) In a mixing bowl, whisk toghether flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside. 3) In a separate large mixing bowl stir together granulated sugar, light-brown sugar, vegetable oil and applesauce until well blended. 4) Mix in eggs and vanilla, then blend in Greek yogurt. 5) Stir in grated zucchini. 6) Add flour mixture and stir just until combined. 7) Pour mixture into a buttered 13 by 9-inch baking dish. 8) Bake in preheated oven 30 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). 9) Remove from oven and allow to cool completely before frosting (cover with plastic wrap after 20 - 30 minute of cooling to seal in moisture). 10) Frost with Cream Cheese Frosting and cut into squares.

  • Marsha Watson (2)

    Cream Cheese Frosting: 6 oz cream cheese softened slightly, 6 Tbsp butter softened, 1/2 tsp vanilla extract, 1 1/2 cups powdered sugar

  • Marsha Watson (2)

    Directions For Cream Cheese Frosting: 1) In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until very pale and fluffy (nearly white), occasionally scraping down sides and bottom of bowl, about 6 - 8 minutes. 2) Blend in vanilla. 3) Add powdered sugar and mix on low speed until combined then increase speed to medium and whip until very fluffy, about 4 - 5 minutes longer.

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