Have you tried Jackfruit yet? I love it and its versatility and even better, I can now buy it right here at SPUD. I haven’t yet tried the flavoured Jackfruit SPUD carries but I have tried the plain version and I love it. Currently, there is an abundance of zucchini and I had a rather large one in my crisper. Typically, when I stuff zucchini they are fairly small and I will use a mixture of bread crumbs, onions and veggies to fill them but with this large one, I wanted to use a different filling. What better way to stuff a zucchini than with jackfruit?
Jackfruit Stuffed Zucchini
1 large zucchini halved lengthwise
3 T. Avocado oil
1 onion, diced
3 cloves garlic, minced
2 stalks celery, finely chopped
1 package of Upton’s Naturals Original Jackfruit
1-3 tsp. of your favourite spice blend (eg: Chipotle Chili, Garlic & Herb, Herb Salt or Lemon Pepper) You determine the amount by your taste preferences
Salt & pepper to taste if needed depending on your spice blend
Scoop out the zucchini seeds and core and chop finely. To the oil in a skillet, add the scooped zucchini, onion, garlic, celery and jackfruit. Cook over medium heat until onions are clarified and celery softens. Add the spice mixture you have chosen and while the mixture cooks, start breaking up the jackfruit with a fork as it softens. Season with salt and pepper if needed. Divide the mixture evenly and fill the hollowed zucchini halves.
Place jackfruit stuffed zucchini in a baking dish and bake in 350F oven for about 25 minutes or until zucchini is cooked to your liking.
Serve jackfruit stuffed zucchini with a side of mashed potatoes and a small salad and you have a delicious meal.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!