Eggplant Stuffed Zucchini

I’m really excited about my gorgeous new food blog. The new blog, along with the challenges of eating a meat free diet has inspired me to experiment in the kitchen more. The one thing I don’t want to do is eat a bunch of side dishes for dinner. That is neither fun nor filling. Even if you’re eating vegetarian, you need to be satisfied or you’ll end up eating a whole box of cookies later. That is NOT good. However, this hearty stuffed zucchini recipe IS good.


Eggplant Stuffed Zucchini Recipe

1 medium eggplant
4 zucchini
1 tsp extra virgin olive oil
1 small onion, diced
1/4 c red pepper, diced
1 clove garlic
1/2 c cooked KAMUT® Khorasan berries
1/4 c walnuts, toasted
1 tbsp chopped fresh herbs (thyme, oregano..etc)
1/4 c Panko Bread Crumbs
1 tsp olive oil

1. Preheat oven to 400 degrees and preheat gas grill.

2. Pierce the skin of the eggplant all over with a knife and place on grill, turning often until blackened and starting to deflate. Remove from grill, allow to cool enough to handle and remove and discard the skin. Puree the eggplant flesh in a food processor.

3. Cut the zucchini in half and scoop out the insides with a melon baller to create the boat shape. Don’t make it too thin or the boat will collapse when baked. Chop the zucchini flesh and set aside.

4. Heat the teaspoon of olive oil in a large sauté pan and sauté the onions and red pepper over medium heat until softened. Add the garlic and scooped zucchini flesh and continue to sauté for a few more minutes.

5. Remove from the heat and stir in the eggplant, Khorasan berries, walnuts, fresh herbs and season with salt and pepper.

6. Season the zucchini boats with salt and pepper. Spoon the mixture into the zucchini boats and press lightly to keep the filling inside.

7. Combine the panko, teaspoon of olive oil and a little salt and pepper.  Sprinkle evenly over the zucchini boats.

8. Bake until the breadcrumbs are golden and the zucchini is cooked through, about 20-30 minutes.  If breadcrumbs are not dark enough, turn on the broiler for a minute or two… but DO NOT walk away from the oven!

Note 1: You can use any kind of cooked grain, like quinoa, wheat berries, farro… etc.

Note 2: You can skip the eggplant and just use the zucchini that you scooped out… also good, but it won’t have that smokey flavor you get from the grilled eggplant. You can also bake the eggplant in the oven.


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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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