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Baked Stuffed Zucchini

These baked stuffed zucchinis are pure comfort food in a lighter version 😎🥒 Creamy thanks to the cashew béchamel and with that crunchy touch of pine nuts that changes everything. Cashews provide healthy fats and sustained energy, while pine nuts add minerals and antioxidants. The result: a plant-based, satisfying, and incredibly delicious dish.

Created by:
3 hrs 55 mins
Easy
2 SERVERS

Nutrition per serving

Energy

694 kcal

Fat

59.3 g

Saturates

8.3 g

Carbs

34.2 g

Sugars

8.9 g

Fiber

4.8 g

Protein

11.5 g

Salt

2.1 g

Nutrition per serving

Energy

694 kcal

Fat

59.3 g

Saturates

8.3 g

Carbs

34.2 g

Sugars

8.9 g

Fiber

4.8 g

Protein

11.5 g

Salt

2.1 g
0%

PREP TIME

3 hrs

0%

COOK TIME

55 mins

0%

TOTAL TIME

3 hrs 55 mins

Ingredients

For the cashew milk:

For the zucchini filling:

For the bechamel:

Method

For the cashew drink:

    1. Cover the cashews with water and let them soak overnight (at least 3 hours). Drain and add them to a blender with the water amount indicated in the recipe. Blend until smooth, then strain through a muslin cloth.

For the zucchini filling:

    1. Add the oil to a pot or deep pan and heat. Add the rice flour and cook for a couple of minutes over low heat.
    2. Pour in the cashew milk and whisk continuously. Cook until the béchamel thickens. Remove from heat and season with nutmeg, salt, and pepper.

For the bechamel:

    1. Scoop out the flesh of the zucchinis with a spoon or melon baller, being very careful not to break them. Chop the flesh and set aside.
    2. Finely chop the onion and sauté it in a pan with a drizzle of olive oil. When it starts to brown, add the minced garlic. After a couple of minutes, add the chopped zucchini flesh.
    3. Once the zucchini softens, add the crushed tomatoes, chopped parsley, and a pinch of salt. Cook until the tomato liquid evaporates.
    4. Fill the zucchinis with this mixture and place them in a baking dish. Cover with the béchamel sauce. Bake at 180ºC (350ºF) for 30 minutes.

Tips

Broil for an extra 3–5 minutes at the end so the top turns golden and slightly crispy.

Ingredients

For the cashew milk:

For the zucchini filling:

For the bechamel:

Method

For the cashew drink:

    1. Cover the cashews with water and let them soak overnight (at least 3 hours). Drain and add them to a blender with the water amount indicated in the recipe. Blend until smooth, then strain through a muslin cloth.

For the zucchini filling:

    1. Add the oil to a pot or deep pan and heat. Add the rice flour and cook for a couple of minutes over low heat.
    2. Pour in the cashew milk and whisk continuously. Cook until the béchamel thickens. Remove from heat and season with nutmeg, salt, and pepper.

For the bechamel:

    1. Scoop out the flesh of the zucchinis with a spoon or melon baller, being very careful not to break them. Chop the flesh and set aside.
    2. Finely chop the onion and sauté it in a pan with a drizzle of olive oil. When it starts to brown, add the minced garlic. After a couple of minutes, add the chopped zucchini flesh.
    3. Once the zucchini softens, add the crushed tomatoes, chopped parsley, and a pinch of salt. Cook until the tomato liquid evaporates.
    4. Fill the zucchinis with this mixture and place them in a baking dish. Cover with the béchamel sauce. Bake at 180ºC (350ºF) for 30 minutes.

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