|Stuffed Vegetarian Zucchini|
- Pie Dough (You can use chilled margarine instead of butter)
- Flour for rolling
- Canola oil for frying
- Your favorite pie filling
- 2 cups powdered/confectioners sugar
- 1 teaspoon corn syrup (optional)
- 1 teaspoon vanilla
- Boiling/hot water
- Powdered sugar (optional)
- Pie making tool (You can find it on Amazon) or a fork
- Divide the dough into small pieces.
- Sprinkle a little flour on a pastry board.
- Roll each piece of dough into a small circle.
- Sprinkle a little flour over the pastry tool.
- Place a dough circle on the tool, brush the edges with water, place a teaspoon of filling in the center of the dough, then close the tool to seal the pie. If you don’t have the pie making tool, simply fold the dough over the filling and crimp with a fork to seal.
- Line a large baking sheet with paper towels.
- Set aside.
- In a large stock pot, dutch oven, or deep fryer, heat the oil over medium-high heat to 350° F.
- Drop pies into the oil and fry each, turning occasionally, until brown on each side.
- Remove from the oil and place on the prepared baking sheet. (Be careful not to put the baking sheet too close to the burner with the pot…I’m just saying the paper towels covered with oil might just catch on fire, and you might just need to use baking soda to put out the fire. I’m just saying…not that it happened to me Erev Shabbat making the pies or anything…)
Prepare the glaze
- Place the powdered sugar in a large bowl.
- Add the corn syrup and vanilla and enough hot water to make a thick glaze.
- Drizzle or spread the glaze over the pies, and if you like sprinkle them with powdered sugar.
- 1 or 2 super large zucchinis cut into 6‘ pieces
- 2 cups brown rice (or 14 ounces Instant Uncle Bens Brown Rice)
- 4 cups vegetable stock (or 3 1/2 cups if using Instant Uncle Bens Rice)
- 2 tablespoons canola oil
- 1 pound imitation ground beef
- 1 large onion, diced
- 1 garlic clove, crushed (I use a frozen cube)
- 4 colorful peppers, diced
- 1 package taco seasoning
- 1 16 ounce jar salsa
- Nonstick vegetable spray
- Line a large rimmed baking sheet with aluminum foil.
- Spray with nonstick vegetable spray.
- Set aside.
- Preheat oven to 375° F.
- Hollow out the center of each zucchini piece with a long, thin, sharp knife, or a long apple corer.
- Reserve the hollowed center pieces, and set the cored zucchini chunks aside.
- Dice the reserved hollowed center pieces and set them on the prepared baking sheet.
- In a large pot bring the vegetable stock to a boil.
- Add the rice, return to a boil, then reduce heat, cover and simmer for 15-20 minutes (or according to package directions) until all the liquid is completely absorbed.
- Set aside.
- Heat the canola oil in a large skillet or wok.
- Add the diced onion, garlic and mock meat.
- Sauté until the onions and “beef” are browned.
- Add the diced zucchini and peppers and sauté until the vegetables are soft.
- Sprinkle with the taco seasoning and stir until completely blended.
- Mix the cooked rice with the sautéd vegetables.
- Stuff each of the hollowed zucchini sections with the rice mixture.
- Place on the prepared baking sheet and top with the salsa.
- Bake for 30 minutes until zucchinis are soft.
- For super large zucchinis bake a little longer.
- Remove the zucchinis from the oven and allow to cool until cool enough to handle.
- Slice each zucchini log into 1 ½ inch thick rounds.
- Return the rounds to the original baking sheet and spread the cooked pan salsa on top of the rounds.
- Bake for an additional 30 minutes until lightly browned.
- Serve warm with additional salsa if desired.