This decadent zucchini dish will be the smash hit of the summer (they're great in the winter too if you can find zucchini!). The tender zucchini medallions are stuffed with a bell pepper, garlic, peanut, and onion sauce, battered, and then fried in a light chickpea batter until they're golden brown.
Zucchini Stuffed With Piamonte Sauce [Vegan, Gluten-Free]
- 2 large zucchini
- A few chili peppers
- 1 bunch chives
- 1/2 cup peanuts
- 4 cloves garlic or 1 teaspoon garlic powder
- 1/2 lemon, juiced
- 3.5 ounces capers (optional)
- Pepper, to taste
- A handful cilantro, finely chopped
- 1/2 cup chickpea flour
- 1 1/2 cups cold water
- 1 tablespoon rice flour
- Cut the squash into 1/4-inch medallions.
- Place them in a medium bowl and add 2 finely chopped garlic cloves, lemon juice, pepper and some salt to taste.
- Wrap the zucchini in foil and let them marinate for half an hour.
- In another bowl, place the chickpea flour and 1 1/2 cups of cold water.
- Mix this until it forms a smooth paste with no lumps.
- Add the rest of the chopped garlic cloves, a handful of cilantro, and salt to taste. Stir this well and set it aside.
- Place the rice flour on a separate plate and set this aside as well.
- In a frying pan, add a splash of oil and then add the peppers, onions, and chives.
- Add the peanuts and a bit of salt to a mortar and crush it into a paste with a pestle.
- Finally, add the capers and the peanut paste to the peppers and stir everything well. Take the zucchini medallions and form "sandwiches" with pepper paste/stuffing.
- Take the "sandwich," dip it into the chickpea flour batter, and then toss it in the rice flour. Repeat this process until all of your zucchini have been used. Then, fry them in plenty of hot oil.
- Remove them and put on absorbent paper to remove excess oil. Serve them hot.