Stuffed Summer Squash with Shiitake Mushrooms, Ginger and Peaches
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree
- 6 summer squash, cut in half and hollowed out
- 2 shallots, minced
- 2 ribs of celery, finely diced
- 2 long Japanese eggplants, medium dice
- 1- 8 ounce package of shiitakes, sliced
- 2 Tbs. ginger, grated
- 2 Tbs garlic, minced
- 1 carrot, chopped
- 1 zucchini, medium diced
- 1 red pepper, diced
- Olive oil
- Salt and pepper
- 3 Tbs Tamari
- 1 tbs Mirin
- 2 cups cabbage
- 3 peaches, not peeled, and diced
- 2 cups cooked Brown Rice
- Parsley, chopped
- Pre-heat oven to 375 degrees.
- With a spoon, remove the seeds of the summer squash, so that you are hollowing out the center.
- Lay them out in a casserole pan with just enough water to cover bottom.
- In saucepan or wok, saut? shallots and carrots in olive oil for 5 minutes, until fragrant.
- Add celery, ginger and garlic and saut? for another few minutes.
- Add the shitake mushrooms and continue cooking for another few minutes.
- Add the eggplant, red pepper, zucchini and peaches, and continue cooking until soft.
- Add the cabbage, the tamari, and the aji marin, and let it cook down until the cabbage is soft.
- Add the brown rice and mix it in. Add more tamari or salt, if desired.
- Stuff the zucchinis with vegetable rice mixture.
- Bake covered for 30 minutes, until the zucchini is soft when poked with a fork.
- Remove from oven and serve on a platter, garnished with oranges.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-stuffed-summer-squash-with-shiitake-mushrooms-ginger-and-peaches/
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