Eggless Omelette Eight Ball Zucchini

4 - 5 Medium-Sized Eight Ball Zucchini

1/2 Cup Garbanzo Bean Flour

2 Tablespoons Fresh Dill or Basil, Minced

2 Teaspoons Arrowroot

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Kala Namak (Black Salt)

1/8 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Ground Turmeric

1/3 Cup Chopped Sun-Dried Tomatoes

1/4 Cup Diced Red Onion

1/2 Cup Vegetable Stock

2 Tablespoons Olive Oil

1 Teaspoon Apple Cider Vinegar

Preheat your oven to 375 degrees and set out a baking sheet lined with parchment paper or a silpat.

Slice the stems off the zucchinis about 1/2 an inch from the top and set aside. Using a pointed teaspoon, grapefruit spoon, or melon baller, hollow out the insides of the squash, leaving about a 1/4-inch thick wall on the sides and bottom. Roughly chop the innards and set aside. Brush lightly with olive oil, inside and out, and place the squash shells on your prepared baking sheet. Bake for 10 - 15 minutes, until fork-tender but still firm.

Meanwhile, prepare the filling by whisking together the garbanzo bean flour, fresh herbs, arrowroot, garlic powder, black salt, pepper, and turmeric. Make sure that all the dry ingredients are well combined before adding in the leftover zucchini pieces, sun-dried tomatoes, and onion, tossing to coat. Pour the vegetable stock, oil, and vinegar in all at once, and whisk until smooth (aside from the vegetable additions, of course.)

After par-baking, fill the zucchini up to the top with the eggless omelette mixture. Place the zucchini tops on the baking sheet next to them, lightly brush with oil, and return the whole thing to the oven.

Bake until the filling is softly set; about 30 - 35 minutes. Serve right away while piping hot, or let cool to enjoy at room temperature.

Makes 4 - 5 Stuffed Eight Ball Zucchinis; 2 - 3 Servings

©Hannah Kaminsky