Raw Pomegranate Dill Stuffed Zucchini

by Edward Daniel
Caption of Raw Pomegranate Dill Stuffed Zucchini. Image by Edward Daniel (c).

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.

Caption of Raw Pomegranate Dill Stuffed Zucchini. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 pomegranate, deseeded
  • 3 spring onions, sliced
  • 2tbs dill, chopped finely
  • 2 zucchini


  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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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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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