Kasha Stuffed Zucchini
Kasha Stuffed Zucchini
Kasha are the hulled, crushed kernels of buckwheat.
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40 min
Prep Time
55 min
Total Time
6
servings Ingredients
8 cups water
3 medium (7-inch) zucchini, halved lengthwise
1 tablespoon Land O Lakes® Butter
1 medium (12 cup) onion, finely chopped
1 teaspoon finely chopped fresh garlic
1 large Land O Lakes® Egg, slightly beaten
12 cup uncooked medium roasted buckwheat groats (kasha)
1 cup water
1 teaspoon instant chicken bouillon granules
12 teaspoon crushed dried rosemary leaves
18 teaspoon pepper
14 cup freshly grated Parmesan cheese
2 cups prepared spaghetti or pasta sauce, warmed
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Bring 8 cups water to a full boil in 4-quart saucepan; add zucchini halves. Cover; cook over medium-high heat 6-8 minutes or until crisply tender. Drain; rinse with cold water. With melon ball scoop or spoon, scoop seeds and pulp from zucchini, leaving 1/4-inch shell; reserve 1/2 cup pulp. Drain reserved pulp; chop coarsely. Set aside.
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STEP 3
Place zucchini shells in 11x7-inch baking dish; set aside. Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is crisply tender.
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STEP 4
Combine beaten egg and kasha in small bowl; stir until coated. Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, 1-2 minutes or until kernels are separate and dry.
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STEP 5
Reduce heat to medium; stir in reserved zucchini pulp, water, bouillon granules, rosemary and pepper. Cover; continue cooking 7-10 minutes or until kasha is tender and liquid is absorbed.
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STEP 6
Remove from heat; stir in Parmesan cheese. Spoon kasha mixture evenly into zucchini shells. Bake 15-20 minutes or until zucchini is heated through. To serve, spoon warm spaghetti sauce over stuffed zucchini.
190 Calories
8 Fat (g)
45 Cholesterol (mg)
490 Sodium (mg)
25 Carbohydrates (g)
5 Dietary Fiber
7 Protein (g)
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