Zucchini stuffed with Veggie Paté

For a warm and filling dinner

Zucchini stuffed with Veggie Paté Zucchini stuffed with Veggie Paté Zucchini stuffed with Veggie Paté

Recipe to realise 4 Stuffed Zucchini

  • Preheat oven to 400°F (200°C)
  • Choose 4 beautiful organic zucchini and scoop the flesh out in a bowl
  • Mix it with 240g of Original or Thai Veggie Paté, it's delicious with both!
  • Add 100g of cooked brown or jasmin rice and some kale
  • Season the zucchini and the mixture with salt and pepper
  • Spoon the mixture evenly into the zucchini shells
  • Top with Dukkah
  • Bake for 25 minutes, or until zucchini is tender
  • Sprinkle with fresh kale
  • Add some tahini sauce on top

  • Ingredients for Tahini sauce

  • 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds
  • 3/4 cup lukewarm water, or more for consistency
  • 3 cloves garlic
  • 1/4 cup fresh lemon juice, or more to taste
  • 1/4 tsp salt, or more to taste
  • 2 tsp fresh parsley, minced (optional)

  • Ingredients for Dukkah

  • Walnuts
  • Almonds (hazelnuts are more commonly used)
  • Sesame seeds
  • Coriander
  • Cumin
  • Salt
  • Freshly ground black pepper

Bon appétit :)