Stuffed Zucchini

Israelis like their stuffed vegetables (memulaim)  so much that they developed a zucchini designed specifically for stuffing. They are round in form which makes it much easier to scoop out the seeds.  If you can’t find round zucchinis then use the regular zucchini, slice them in half length-wise and make zucchini “boats”.

This dish is quick and easy.  It is a beautiful appetizer or can be part of the main meal.  I give a vegan recipe below but you can easily replace the mushrooms with 200 gr. ground meat.

The filling in this recipe is meant to fall apart when eaten, but the flax-seed will give it a little bit of hold.  Additionally, you are also getting all the wonderful benefits of flax-seed.


sesame oil
6 round zucchini 
1 package shitaki mushrooms, diced
6 shallots, diced
5 sage leaves, chopped fine
1 tbsp ground flax-seed
Atlantic grey sea salt

Preheat the oven to 180 c.  Slice off the tops of the zucchini and place them on the side.  Scoop out the zucchini seeds and a little of the flesh to make room for the stuffing.  Heat the oil in a frying pan.  Saute the mushrooms and shallots until they are soft.  Add the sage, flax-seed, salt, and pepper and mix well.

Stuff the zucchini with the mushroom mixture and cover with the zucchini top.  Put 2 tbsp water at the bottom of a flat oven proof pan.  Place the zucchini inside carefully, making sure that they remain upright.  Bake for apx. 30 minutes or until the zucchini’s start browning.