Raw Pomegranate Dill Stuffed Zucchini

by Edward Daniel

Raw Pomegranate Dill Stuffed Zucchini
Prep time
Total time
This really is an elegant colourful dish that is simple to put together and makes an enticing starter or even as a main accompaniment to a salad. I find that it does not even require seasoning.
Recipe type: Starter, Main
Cuisine: Raw, Vegan, Vegetarian, Paleo, Paleovegan
  • 1 pomegranate, deseeded
  • 3 spring onions, sliced
  • 2tbs dill, chopped finely
  • 2 zucchini, yellow
  1. Deseed the pomegranate and place in a large bowl.
  2. Chop the dill in a grinder. Add to the pomegranate together with the sliced spring onions.
  3. Cut the zucchini lengthways and scoop out the flesh from within, until you leave a cavity and what looks like an empty boat. Place the zucchini flesh into the pomegranate mixture. Mix well.
  4. Spoon the pomegranate and zucchini flesh into the cavity of the zucchini.
  5. Serve immediately.
Good points
• Very low in saturated fat
• No cholesterol
• Low in sodium
• High in dietary fiber
• Very high in manganese
• High in magnesium
• Very high in potassium
• High in riboflavin
• High in thiamin
• High in vitamin A
• Very high in vitamin B6
• Very high in vitamin C
Bad points
• Very high in sugar
Nutrition Information
Serving size: 149g Calories: 44cal Fat: 0.2g Carbohydrates: 10.6g Sugar: 7.2g Sodium: 12mg Fiber: 1.6g Protein: 1.6g Cholesterol: 0






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Jamie 21 September 2015 - 23:31

I definitely see lentils in there.

edward 24 September 2015 - 11:47

Thanks, Jamie. They are actually zucchini seeds….


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