The transition to autumn has begun, and perhaps you’re in the mood for rounder, sweeter flavors, leaving behind the freshness of cucumbers, tomatoes, melons and watermelons. This dish features mashed eggplant mixed with tahini and miso, green beans, peppers and walnuts. And if you don’t have miso or tahini, or only one of them, don’t be afraid to cook! That’ll be good too.

I remember my family’s stuffed zucchinis, which contained a little meat, but mostly a lot of herbs, vegetables and a little grain. They were very aromatic. I love the idea of meat as a condiment, and this dish is the perfect illustration. I don’t have a precise recipe, I just make it evolve each year with a gourmet objective. You can have fun stuffing small round zucchinis or THE big forgotten zucchini from the garden for a sharing dish.
So I thought I’d pass on a recipe with several options, mostly to inspire you and revisit your stuffed zucchini.