- 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.
Step-By-Step Photo Instructions
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.
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