Semolina-stuffed zucchini

Ingredients

• 1 large zucchini (or 2 medium)
• 115 g semolina
• 570 ml water
• 1 onion
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1 teaspoon pepper
• 55 g vegan butter
• 2 tablespoons chickpea flour
• 4 tablespoons water

Missing an ingredient?

• What to use instead of zucchini
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of semolina

Instructions

1. Wash the zucchini, cut off one end and scoop out all the seeds.
2. Put half the vegan butter, the semolina, the finely chopped onion, the herbs, salt, pepper and water in a saucepan. Cook for 15 minutes and let it cool slightly.
3. Add the chickpea flour whisked with the water, stuff the zucchini and put the end back on, tying it in place.
4. Put it in a dish greased with the rest of the vegan butter and bake at 180°C (350°F) for about 2 hours, until tender, basting it often and turning it now and then.
5. For a sauce, you can cook the seeds in ½ glass of salted water (with a sprig of mint), strain them and thicken the broth with a little flour and vegan butter.

Nutrition facts

Approximate, per serving (about 341 g). Calculated with data from USDA FoodData Central.