Stuffed Zucchini with Spiced Plant-Based Meat and Dried Apricots
By America's Test KitchenPublished on January 31, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
4 zucchini (8 ounces each), halved lengthwise and seeded2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided¾ teaspoon table salt, divided½ teaspoon pepper, divided1 onion, chopped fine 4 garlic cloves, minced2 teaspoons ras el hanout ⅔ cup vegetable broth ½ cup medium-grind bulgur, rinsed¼ cup dried apricots, chopped fine8 ounces plant-based ground meat 2 tablespoons pine nuts, toasted 2 tablespoons minced fresh parsley
Before You Begin
When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees.
- Brush cut sides of zucchini with 2 tablespoons oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Lay zucchini cut side down on hot sheet and roast on lower rack until slightly softened and skins are wrinkled, 8 to 10 minutes. Remove zucchini from oven and flip cut side up; set zucchini aside, still on sheet.
- While zucchini roast, heat remaining 1 teaspoon oil in large saucepan over medium heat until shimmering. Add onion, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and ras el hanout and cook until fragrant, about 30 seconds. Stir in broth, bulgur, and apricots and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes. Off heat, lay clean dish towel underneath lid and let sit for 10 minutes. Fluff with fork. Break ground meat into small pieces and add to bulgur mixture along with pine nuts, parsley, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper; mix until well combined.
- Divide bulgur mixture evenly among each zucchini half, packing and mounding excess as needed. Bake on upper rack until filling is firm and lightly browned, 15 to 20 minutes. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
4 zucchini (8 ounces each), halved lengthwise and seeded
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons ras el hanout
⅔ cup vegetable broth
½ cup medium-grind bulgur, rinsed
¼ cup dried apricots, chopped fine
8 ounces plant-based ground meat
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley
Ingredients
4 zucchini (8 ounces each), halved lengthwise and seeded
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons ras el hanout
⅔ cup vegetable broth
½ cup medium-grind bulgur, rinsed
¼ cup dried apricots, chopped fine
8 ounces plant-based ground meat
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley
Ingredients
4 zucchini (8 ounces each), halved lengthwise and seeded
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons ras el hanout
⅔ cup vegetable broth
½ cup medium-grind bulgur, rinsed
¼ cup dried apricots, chopped fine
8 ounces plant-based ground meat
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley
Why This Recipe Works
One of our favorite ways to use up a big summertime haul of zucchini is to stuff them with a hearty filling and enjoy them as the centerpiece of dinner. We particularly love the Moroccan-inspired flavors of this version made with plant-based meat, hearty bulgur, sweet dried apricots, buttery pine nuts, and ras el hanout, a warm North African spice blend. While roasting the zucchini halves to soften them, we assemble the filling.
Before You Begin
When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees.
- Brush cut sides of zucchini with 2 tablespoons oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Lay zucchini cut side down on hot sheet and roast on lower rack until slightly softened and skins are wrinkled, 8 to 10 minutes. Remove zucchini from oven and flip cut side up; set zucchini aside, still on sheet.
- While zucchini roast, heat remaining 1 teaspoon oil in large saucepan over medium heat until shimmering. Add onion, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and ras el hanout and cook until fragrant, about 30 seconds. Stir in broth, bulgur, and apricots and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes. Off heat, lay clean dish towel underneath lid and let sit for 10 minutes. Fluff with fork. Break ground meat into small pieces and add to bulgur mixture along with pine nuts, parsley, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper; mix until well combined.
- Divide bulgur mixture evenly among each zucchini half, packing and mounding excess as needed. Bake on upper rack until filling is firm and lightly browned, 15 to 20 minutes. Serve.
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