Vegetable Stuffed Bread

This might not look amazingly good, but believe me, it was DELICIOUS! It also smells absolutely awesome. That one is definitely a keeper, but of course, I forgot to weigh and measure, so I can’t write an exact recipe down.

It’s a recipe I adapted from my new bible. Initially, I really meant to follow Nicola’s recipe, but I forgot my book at work, so I had to play it by ear.

Tomorrow, I will try to retrace my steps while reading the original recipe and come up with something that would give very similar results.

Oh, and yeah, it’s plain white bread. The bag said it was whole wheat and I trusted it. That’ll teach me. Next time, LOOK at the actual bread!

Next Day Edit

Allright, here we go. While this is not an exact recipe, it’s a really fair attempt at retracing my steps and it should give pretty accurate results. I know I will be doing this again. I just had the leftover from yesterday and I have to say it’s just as delicious the next day!

Ingredients

  • 1 medium Country Style Loaf (Whole wheat, preferably)
  • 2 Zucchinis, sliced lengthwise
  • 1 red Bell Pepper, roasted, skinned and seeded
  • 220g mushrooms, sliced
  • 225g spinach
  • 1 tomato, sliced
  • 250g 1% cottage cheese
  • Oregano, Salt and Pepper

Instructions

  • Slice off the top third of the loaf and remove the inside of both the top and bottom parts. Go as thin as you can without damaging the crust. You will be using about half of the inside. You can use the rest to make breadcrumbs for another time.
  • Preheat the oven on broil and align the zucchini slices on a metal sheet (or a piece of aluminium foil). Salt and pepper to taste and cook under the broiler, turning the slices once, until tender, about 2-3 minutes per side.
  • Meanwhile, brown the mushrooms in a frying pan, with a little bit of salt, pepper and oregano. When cooked, reserve and use the same pan to wilt the spinach.
  • Arrange half of the zucchinis at the base of the loaf then add the roasted pepper to form a nice layer and top with a few pieces of the reserved bread crumb. This will help absorb some of the moisture and avoid getting a soggy bottom.
  • Now time to add the spinach, top with half the cottage cheese, dash of pepper, oregano, then mushrooms.
  • Add the remaining zucchini slices, a little bit more bread crumb, the rest of the cottage cheese, again, pepper and oregano, then finish with your tomato slices.
  • Put the top back on and press on the bread to close tightly.
  • Wrap in aluminium foil and refrigerate for 24 hours.
  • You can eat this cold or heat it in a 350 degree oven, for about 40 minutes. If you choose to heat it up, leave it in the foil but open it up halfway through cooking, to the top part of the bread and make it extra crispy. (*it reheats fairly well using the exact same technique)

Serves 4 

Printable Recipe

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