- Ingredients
- 4 zucchinis or summer squash, inside scooped out and diced
- 1 onion, chopped
- 2 carrots, diced
- 1 Tbs. chopped garlic
- 2 t. grated ginger
- 2 peppers, diced
- 1 ½ cups broccoli florets
- 2 small baby Japanese eggplants, diced and steamed
- 1 can Cannelloni beans, drained and rinsed
- 1 cups cherry tomatoes
- 1 cup baby Bella mushrooms, quartered
- ½ cup white wine
- 1 ½ cups kale, chopped
- 1 t. cumin
- 3 Tbs. tamari
- Olive oil
- 1 t. salt
- ½ t. pepper
- 1 Tbs. chopped cilantro
- 2 Tbs. chopped parsley
- 2 cups cooked wild rice
- Pre-heat oven to 375 degrees.
- Cut squash in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for 15 minutes. When soft, remove from oven and let cool.
- Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. Add carrots and cook for 4 minutes. Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.
- Add Canneloni beans, cherry tomatoes and mushrooms.
- Add the kale and white wine.
- Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.
- Add the Wild Rice, parsley and cilantro
- Fill zucchinis with vegetable mixture.
- Bake at 375 degrees for 15 minutes.
Step-by-step Instructions:
Cut squash in half lengthwise. 
Brush with olive oil. Lay face down and roast in 375 degree oven for 15 minutes. When soft, remove from oven and let cool.
Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. 
Add carrots and cook for 4 minutes.
Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.
(The image above shows the eggplant cut into large chunks—for this recipe, cut smaller—and placed in a bamboo steamer. The water in the wok beneath will begin to simmer and effectively steam the eggplant.)
Add Cannelloni beans, cherry tomatoes and mushrooms.
(The image above shows shitake and portobello mushrooms—these or the baby Bella mushrooms will work fine, but again, cut in smaller pieces if using larger mushrooms.)
Add the kale and white wine.
Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.
Add the Wild Rice, parsley and cilantro.
Fill zucchinis with vegetable mixture.
Bake at 375 for 15 minutes.
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