Kasha Stuffed Zucchini

Kasha Stuffed Zucchini
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Kasha are the hulled, crushed kernels of buckwheat.
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 (1/2 cup)
onion, finely chopped
1 teaspoon
finely chopped fresh garlic
1
large Land O Lakes® Egg, slightly beaten
1/2 cup
uncooked medium roasted buckwheat groats (kasha)
1 cup
water
1 teaspoon
instant chicken bouillon granules
1/2 teaspoon
crushed dried rosemary leaves
1/8 teaspoon
pepper
1/4 cup
freshly grated Parmesan cheese
2 cups
prepared spaghetti or pasta sauce, warmed

Directions

  1. Heat oven to 350°F. Bring 8 cups water to a full boil in 4-quart saucepan; add zucchini halves. Cover; cook over medium-high heat until crisply tender (6 to 8 minutes). 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.
  2. 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 (1 to 2 minutes).
  3. 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, until kernels are separate and dry (1 to 2 minutes). Reduce heat to medium; stir in reserved zucchini pulp, water, bouillon granules, rosemary and pepper. Cover; continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes). Remove from heat; stir in Parmesan cheese. Spoon kasha mixture evenly into zucchini shells. Bake for 15 to 20 minutes or until zucchini is heated through. To serve, spoon warm spaghetti sauce over stuffed zucchini.

Recipe Tips

Nutrition Facts (1 serving)

Calories
190
Cholesterol
45mg
Carbohydrates
25g
Protein
7g
Fat
8g
Sodium
490mg
Dietary Fiber
5g

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