Buckwheat and Tomato Stuffed Zucchini
- Yield: 3-4 1x
Ingredients
Scale
- 2 medium zucchini
- 1 clove garlic
- 1 cup diced tomatoes*
- 3-4 basil leaves
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup cooked buckwheat
- 1-2 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 400˚. With a knife, hollow out the zucchini, leaving roughly a 1/4" lining of zucchini. Place zucchini in a baking dish.
- In a blender or food processor, pulse garlic into small pieces. Add diced tomatoes, basil, salt, and pepper. Pulse until tomatoes resemble crushed tomatoes. Place in a bowl and add buckwheat, stirring until well combined. Divide buckwheat mixture among the zucchini.
- Bake zucchini for 20 minutes, sprinkle tops with cheese, and bake for another 5-10, until cheese is melted. Serve with a sprinkle of fresh basil.
Notes
*I used Roma tomatoes because they are a bit meatier. If wanting to use regular tomatoes, squeeze out a bit of tomato juice before adding to the blender.
*Need instructions for cooking buckwheat or kasha, see here.
*If wanting this to be vegan, leave off cheese or sub your favorite vegan cheese.
*I used smallish, medium zucchini- so adjust filling as needed.