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Kitchari-Stuffed Zucchini

Kitchari-Stuffed Zucchini


During busy nights after a long day of work, kitchari is a mainstay dish to create a warming, nourishing, and delicious meal when we have little to no time to spare by the stove. Consider this dish that is full of nutrients and Vata-pacifying plants to help you transition into Vata season.

Consider putting a spin on the classic Ayurvedic porridge dish with this stuffed zucchini recipe for dinner tonight. We promise, your meal will be in a flash, yet taste like you took hours to whip up this masterpiece.


4 medium zucchinis
2 cups of cooked Farmtrue Kitchari Traditional Blend
1 carrot, julienned
4 stalks of asparagus, chopped into 1-inch pieces
1 tablespoon of ghee
2 garlic cloves
2 pickled beets, finely diced
Garnish of freshly chopped cilantro

  1. Cut zucchini in half lengthwise. Scoop out and discard the insides, leaving the shell of the zucchini with ¼-inch thick walls.
  2. Preheat the oven to 350˚F. Place the zucchini skin side up on an 11-inch baking tray and fill the tray with ¼-inch of water. Soften the zucchini in the oven for four minutes. Remove the zucchini from the tray and place them on a plate, and discard the water. Wipe the tray dry to use later on in the recipe.
  3. Follow the instructions on the Farmtrue Kitchari Traditional Blend packaging to prepare your kitchari. Use the carrot, asparagus, and garlic as your preferred vegetables. Once done, place in a separate bowl.
  4. Preheat the oven to 400˚F. Place the zucchini skin-side down onto an 11-inch baking tray. Begin to stuff the Kitchari mixture into each zucchini. Wrap the tray with aluminum foil, leaving a slit in the opening for ventilation—Bake for ten minutes or until zucchini is cooked through.
  5. Top each stuffed zucchini with finely chopped pickled beets and garnish with freshly chopped cilantro. Serve onto plates and enjoy!

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