About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Dorothy Bienen says

    Thank you for such delicious ,easy and beautiful recipes that cover so many dietary needs!!! They are all healthy and looking forward to making the stuffed zucchini with meat and pine nuts and the mooshi’s cooked eggplant salad for my family for Sukkot and other meals….thank you so much…will keep you posted!!

  2. Helene Sicherman says

    Hi Tori, just came across this in an online search. Question tor you: if it’s baking for an hour anyway, does the meat need to be pre-cooked? Would it not cook through in the time alotted?

    I love your recipes and food history. Thanks for all you do.

    • Tori Avey says

      Precooking breaks up the texture of the meat, so it doesn’t cook solid in the zucchini. I prefer a looser texture in the filling. Glad you’re enjoying the site!

  3. Linda says

    5 stars
    Wow! Served this last night – everyone had seconds (and some, thirds). Have provided the recipe to several friends and will be serving this as one of the dishes at a party for 30 in a few weeks. I had a large (4.5 pound) zucchini so just cut it in half and it fit perfectly in a 9″x13″ baking dish. This is a keeper!

  4. Susan says

    5 stars
    Lovely recipe! I made these tonight using regular green zucchini. This is a definite keeper! We loved the texture of the pine nuts!

  5. Josie says

    5 stars
    Hi Tori, Love this recipe, we keep coming back to it all year round!

    I’m wondering if this can be prepared the day before and left in the fridge only to pop in the oven? Or can it be made in advance and frozen?

    Thanks 🙂

    • Tori Avey says

      Josie it can definitely be refrigerated! While I haven’t frozen it, my guess is that might work too, though the zucchini may lose some of its structure and become a bit mushier… without trying it myself it’s hard to say. But the refrigerator method can certainly be used. Enjoy!

  6. Stephanie says

    Hey Tori!
    I haven’t been posting cause I haven’t found anything lately I am dying to make…. But this is something I am dying to try 🙂 I loved stuffed zucchini. Normally I stuff them with well seasoned meat and some cheese (Kosher no-no I know! I’m not Jewish though) and bake them. This looks SOOOO much better and so much healthier too. I love that you don’t use a lot of cheeses in your recipes, because that is probably my biggest temptation when trying to eat healthy. Thanks for all the delicious meal ideas.

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