Vegetarian Delight: Moosewood’s Classic Stuffed Zucchini
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- čas přidán 27. 06. 2024
- Welcome back to the Random Recipe Project! In this video, we’re diving into a beloved recipe from the iconic Moosewood Cookbook by Mollie Katzen. Join us as we make Moosewood’s Classic Stuffed Zucchini Turkish Style, a delicious and healthy vegetarian dish that’s perfect for any meal.
The Moosewood Cookbook has been a staple in vegetarian cooking since the 1970s, inspired by the dishes served at the famous Moosewood Restaurant in Ithaca, New York. Mollie Katzen’s recipes are known for their wholesome ingredients and mouth-watering flavors, and this stuffed zucchini recipe is no exception.
Follow along step-by-step as we prepare this flavorful dish, featuring a delightful mixture of zucchini, cheeses, fresh herbs, and more. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress.
Why You’ll Love This Recipe:
• Healthy & Nutritious: Packed with fresh vegetables and herbs.
• Flavorful: A perfect blend of cheeses, garlic, and spices.
• Easy to Make: Simple steps and easily available ingredients.
• Vegetarian Delight: A great addition to your vegetarian recipe collection.
Don’t forget to like, comment, and subscribe for more delicious recipes from the Random Recipe Project. If you try this recipe, let us know how it turned out in the comments below!
Cookbook: The Moosewood Cookbook
Author: Mollie Katzen
Recipe: Stuffed Zucchini, Turkish Style
Ingredients:
• 4 medium zucchinis (about 7” long), halved lengthwise
• 3 tablespoons butter
• 3/4 cup finely minced onion
• 3 small cloves crushed garlic
• 3 beaten eggs
• 1/2 cup crumbled feta cheese
• 3/4 cup grated Swiss cheese
• 2 tablespoons freshly chopped parsley
• 1 tablespoon fresh, chopped dill (or 3/4 teaspoon dried dill weed)
• 1 1/2 tablespoons flour
• Salt and pepper to taste
• Paprika for the top
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Scoop out the insides of the zucchinis to leave a half-inch rim. Chop the innards into small pieces.
3. Melt the butter in a pan over medium heat. Add the minced onion, crushed garlic, and chopped zucchini insides. Sauté until the onions are soft and translucent. Season with salt and pepper.
4. In a large bowl, combine the sautéed mixture with the beaten eggs, crumbled feta cheese, grated Swiss cheese, freshly chopped parsley, and dill. Add the flour and stir until everything is well combined. Season with additional salt and pepper to taste.
5. Fill each zucchini cavity with the prepared mixture. Spread the filling evenly and dust the tops with paprika.
6. Place the stuffed zucchinis on a baking sheet and bake for about 30 minutes or until the filling has set and the tops are golden brown.
7. Serve hot, ideally with a fresh tomato salad.
00:00 Introduction
01:37 The Ingredients
02:14 Preparing the Zucchini
03:16 Making the Filling
05:48 Baking
06:49 Presentation and Tasting - Jak na to + styl
Perfect for summer! It looked really yummy. Great tip on peeling the bottoms to get them to lay flat.
I love handwritten cookbooks! Modern cookbooks with nice big glossy photographs for every recipe are nice and all, but there's something so personal and charming when they're handwritten or illustrated.
One of my favourites is Ginger Tea Makes Friends by James Barber from 1971. It has a comic strip that goes along with every recipe and they're pretty funny.
I received The Moosewood Restaurant Kitchen Garden book as a gift this year, which is a bit ironic because I can barely keep my single aloe vera plant alive, lol. It's not by Molly Katzen, but I'll keep an eye out for her books now!
Oh wow - that Ginger Tea cookbook sounds so charming. I’ll definitely need to look for it.
I don’t know why I’ve never made this recipe before. I’ve made so many others from this cookbook but always skipped over this one. But no longer! I’ve already made it twice this week :)
This looks delicious!
It really is! I can't believe I've had this book for decades and never made it.
Great tips for the zucchini prep! Especially the peeler trick.
Thank you - and it’s great to see you back!
that cookbook looks amazing
My copy has stains on almost every page from all the times I’ve used it over the years. I love it!
@@RandomRecipeProject haha yeah I clocked the stains, clearly a well-loved cookbook