Peanut-Stuffed Zucchini + Winner!

Smart Food

We had a HUGE influx of zucchini from the garden last week. For some reason, zucchini production seems to have slowed down to a near-halt since then… boo! I need to do some research on why that is/how to fix it…any ideas?

Anyways, there are only so many times I can eat zucchini bread and sauteed zucchini. So I decided to do something a little different last night!

However, I was also craving my Thai Peanut Stir Fry. So I made a sauce very similar to the stir fry to use on the zucchini, combining the best of both worlds.

This wasn’t my absolute favorite dish. I think this sauce does better when it isn’t cooked. But I would definitely make the filling and sauce as described, and just stir-fry the zucchini to add instead!

I only had 3 zucchini, so I served them on a bed of some of the remaining filling!

Stuffed Zucchini

Peanut-Stuffed Zucchini

4 zucchini

2 c millet

4 c water

2/3 c chopped fresh basil

1/4 c chopped fresh cilantro

2 c peanuts

3/4 c. soy sauce

2 T lemon juice

3 T honey

Preheat the oven to 400 *F. Over medium-high heat, cook the millet, basil and cilantro in the water. Cook, stirring occasionally, until all the water has been absorbed.

In the meantime, prep the zucchinis and make the squash!

To prep the zucchini: Cut off the ends of the squash and cut them in half lengthwise. Carefully scoop out about 3/4 of the insides. Lay them zucchini cut-side up in an 8×10 pan lined with foil. Add the innards to the millet mixture.

To make the sauce: Grind the peanuts in a food processor. Add in the soy sauce, lemon juice and honey and whir in processor until well mixed.

When the millet is done, it is time to assemble everything! Spoon the millet mixture into the scooped out zucchini, mounding slightly. Pour the sauce over the zucchini. Bake for 25-30 minutes at 400 *F, or until the sauce gets bubbly.

Peanut Stuffed Zucchini

Smart Fitness

I have a very fun weekend ahead of me. Tonight, we are headed to Heather’s for a Saturday blogger brunch. While we’re away, we’ll be exploring some more of New York by bike! We have 15 miles planned for Saturday near Heather’s, and 30-40 miles planned for Sunday somewhere on the way back. We’ll see where we end up! :)

Smart Life

I decided to choose two winners for my Savvy Scones giveaway! They are comment #5… Kristen and #12… Amy!

Kristen and Amy, send me your address and flavor of your choice! I’ve been making Cinnamon Anise, Coconut Chai, Butter Pecan, and Orange Currant, but could make another flavor of your suggestion as well!

What are your plans for the weekend?


  1. says

    I love nothing more than exploring on a bike! I’m excited for the weekend – we’re going to see Inception tonight then grab a bite to eat & tomorrow night we’re having dinner with some friends who are in town from Miami. :)

    Have fun at Heather’s!

    • says

      Hopefully, a 10 mile trail run if I can find some trails around here. 😉

      That stuffed Zucchini is totally modifiable to be gf!! It looks amazing!!! I’m so upset that I’m not able to go to the HLS! I miss you, girl!

      • Julie @savvyeats says

        Definitely! The only thing you may need to look out for is the soy sauce…everything else should be GF. SO wish I was going to see you at HLS!!

  2. says

    eeeee! so excited! I think I’m going to chill inside with the AC. It’s been in the 100+ teens here and long bike rides aren’t in the cards for me now :( boo Sunday I’m getting certified in a metabolic testing system. Have a great weekend Julie :)

  3. says

    lets say that i have a ginormous zucchini from Z’s garden in my fridge right now and want to make something similiar.

    lets say i dont have millet, but i do have KEENWAH, (you know i have to say it like that), cous cous, brown rice, etc.

    lets say i dont have basil.

    lets say i am thinking about using my coffee bean grinders as a food processor. (stop laughing.)

    HELP. can i do this? what do you suggest.
    i want to make a savvy kitchen out of the THS kitchen 😉

    • Julie @savvyeats says

      1. Yes, you can use quinoa or cous cous instead for sure!
      2. Do you have dried basil? Other fresh herbs? If you use dried, use about 1/3 the amount the recipe calls for. Otherwise, you could saute some garlic or onion in instead for more flavor.
      3. If you don’t have a food processor, maybe use PB instead of peanuts so it is easier to blend. And if your grinder doesn’t work, you could also heat the sauce ingredients on the stove so that they are easier to blend!

      Your kitchen can easily be savvy. :)

  4. says

    FYI: am about to leave coffee shop to experiment on this savvy recipe … using lime juice instead of lemon, pb instead of peanuts, cous cous instead of millet, mixing with out food processor, etc.

    this should be the true test to my savvyness 😉 xo

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