Stuffed Summer Zucchini and Squash

It is a popular belief that veganism and vegetarianism is a very expensive lifestyle.  Like all things, with a little bit of know how most people can afford to add more plant based foods to their diet. How? Eat what’s in season!

This dish is a wonderful use of vegetables that are currently in season.  Right now, zucchini and squash are very plentiful. Most folks have potatoes around the house. Most grocery stores and farmers markets have them very affordably priced.   Use whatever type of potatoes you have on hand. I prefer the colors of potatoes (Purple Majesty, blue heirloom and fingerling potatoes), but I only purchase them when they are on sale.

1 large Zucchini

1 large Squash 

21 small fingerling or celebration potatoes ( 2 medium sized Idaho potatoes work as well)

2 medium carrots peeled and chopped.

Salt

3 tablespoons olive oil  (veg oil works well also)

4 tablespoons of minced dill

1 lemon

1 teaspoon of onion powder

1 tablespoon of minced garlic

1. First bring large pot of water to boil. Season with 1 tablespoon of salt. Cut the tips of your Zucchini and squash.  When water is at a slight rolling boil add the vegetables.  Boil until tender or 8-10 mins.  Set aside squash and zucchini until cool to the touch.
2. Preheat oven to 350 degrees
3. Next cut potatoes into ¼ inch pieces. Bring water to a rolling boil and boil until  al dente
4. While potatoes are boiling cut zucchini and squash horizontally. Scoop out seeds and set aside. Sprinkle salt and lightly squeeze lemon juice on to squash to prevent sogginess and browning.                                                                                                                                                                             
5. On a medium heated pan sauté carrots and potatoes with minced dill, juice from one entire lemon, onion powder and garlic with olive oil.   Saute until carrots are tender.                                                                      .
6. Scoop vegetables mixture into scooped out zucchini and squash. Lightly drizzle olive oil on top of vegetables.                                     
7.  Cook for 20-25 minutes. Take out and sprinkle non-dairy cheese. Turn oven on broil setting and cook for final  5 minutes or until cheese is melted.  
8. 

She's vegan. She's a culinary school drop out and she's married. Still a chef. Still your Southern Belle. 

1 cup orange juice
1 cup of water
3 cups of lightly packed brown sugar
1 stick of butter
1/2 cup of bourbon
1 cup of roasted pecans
1 tablespoon of vanilla extract
1/2 cup of brandy (optional add it too taste)
4-6 medium sizeds weet potatoes (peeled and cut into chucks)

Pre heat the oven to 450 degree. Over high heat combine 1 cup orange juice, 1 cup of water, 3 cups of lightly packed brown sugar, 1 stick of butter. Let the the mixture come to a simmer (it will get kind of thick) and add the potatoes and bourbon.  Let the mixture simmer stirring every 1-2 mins for 15-24 mins or until the potatoes are slightly tender. Then in a flat casserole dish line the bottom of the dish with 1/2 cup of the roasted pecans. Spoon the  potatoes on the dish and pour the syrup on to the potatoes.  Squeeze a VERY small amount of fresh lemon juice on the the potatoes. Place the potatoes in the oven. Cook for 30 mins or until tender. Garnish the rest of the roasted pecans on to the potatoes and serve.

I'm new to this...please be gentle. Tell me what you think.  My family enjoyed it, but I don't mind constructive criticism. If you try it and have some questions tell me.