8-ball Zucchini Organic Buddha Bowl [with black quinoa and sprouted mung beans]

8 bal zucchini 1

8 ball zucchini organic buddha bowl with black quinoa and sprouted mung beans, photo during a live tv show

‘a light and delicious all-in-one meal using 8-ball zucchini, which unfortunately are not always available.  Sweet firm flesh that softens but remains firm and visually vibrant after cooking.  I add lots of fresh mint, abundant at the moment and black quinoa.  It is sizzling hot, bright blue skies, this island is a dream’

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For the stuffed 8-ball zucchini you will need :

2 eight-ball zucchini, allow one per person
125g ricotta
125g feta cheese
2 eggs
grated zest of 1/4 lemon
1 tablespoon ground oatmeal
2 tablespoons parmesan cheese or similar hard cheese such as kefalotiri
1 tablespoon spices of your choice [on tv I used dukkah]
Sea salt and freshly ground pepper
Fresh mint, as much as you like, finely chopped

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Preheat oven to 200 C
Slice the top section of the zucchini using a sharp knife. Then gently carve out the zucchini flesh from the shell with a teaspoon. I use the flesh to add to a stir fry or soup.
Mash up the feta and ricotta. Add the eggs and then all the other ingredients.
Neatly fill the zucchini.
Spray an oven dish with cooking spray.  On tv I used a garlic infusion spray. Place the 8-balls in a non-stick tray and bake in a pre-heated oven for 15 to 20 minutes. The top of the filling will turn golden brown.

8 ball zucchini 2

To assemble the buddha bowl, you will need [for 2 persons]:

4 tablespoons cooked black quinoa
1 organic lettuce
a mix of organic yellow and heirloom tomatoes
sprouted organic mung beans
1/4 yellow pepper, cut into slices
salt and pepper

To Finish off:   dressing of your choice, on tv I used a simple dressing with olive oil and organic apple vinegar and 1 tablespoon dukkah to sprinkle on top

Start by placing a layer of shredded lettuce in the bottom of the bowl and topping it with sliced yellow and heirloom tomatoes, a few sliced yellow peppers and sprouted mung beans.  Then sprinkle some cooked black quinoa and repeat the layers of lettuce, black quinoa, yellow peppers and mung beans.  On tv I had 3 layers of each.   Drizzle the dressing of your choice and top with the warm stuffed 8 ball zucchini.  Sprinkle dukkah on top or the spice mix of your choice that you have used for the zucchini stuffing.

Lea’s Good Food Everyday airs on Smash TV and you can follow on facebook

 

 

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Trade Enquiries:

Mornflake Stoneground Fine Oatmeal by Rimus Group
Garlic Fry Light by Rimus Group
Black Quinoa by Good Earth Distributors

Fresh Organic Vegetables by Barbuto
Organic Sprouting Seeds by Simply Organic
Tableware by Loft

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14 thoughts on “8-ball Zucchini Organic Buddha Bowl [with black quinoa and sprouted mung beans]

  1. Lea, I really like the way you cook and think. The combination of feta, ricotta and mint is always a nice filling. Add the lemon zest for some citrusy brightness, the parmesan for some added depth of flavor to the 2 cheeses, then the oatmeal for density and texture and you have a real classic. It’s still light yet it has some body. This is really nice. I never would have thought of the oatmeal.
    I love the 8 ball zucchinis but you don’t see them a lot. It’s a shame because I think they are one of the best items for stuffing. They stay firm, have a beautiful, sweet taste and are pretty. How can you go wrong?
    Thanks for sharing. 🙂

    Like

  2. Pingback: Pork Meatballs with haricot beans in tomato sauce | Good Food Everyday

From the heart of the Mediterranean.... Thank you !

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