Recipe of Homemade Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). Great recipe for Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). This is based on the vegetarian version however you can replace the mushroom for mince beef or even make a mushroom meat mix. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) instructions.

Add the tinned tomato and passata and simmer on. These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean. Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber.

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed zucchini (low carb, vegetarian/vegan option also). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). This is based on the vegetarian version however you can replace the mushroom for mince beef or even make a mushroom meat mix. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) instructions.

To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed zucchini (low carb, vegetarian/vegan option also) using 30 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):

1. {Prepare of The Sauce.
2. {Make ready of bottle Tomato Passata.
3. {Take of Chopped tomatoes.
4. {Take of Medium Onion (finely chopped).
5. {Make ready of Garlic Cloves (crushed).
6. {Make ready of whole dried Chili.
7. {Prepare of Corriander Powder.
8. {Make ready of Cumin Powder.
9. {Prepare of Cayenne.
10. {Get of Dried Mint.
11. {Take of Ground Black Pepper.
12. {Prepare of Salt.
13. {Prepare of Zucchini Filling.
14. {Prepare of Cauliflower (processed).
15. {Prepare of Mushrooms (processed) or replace/mix with mince beef.
16. {Prepare of Medium Tomato (finely chopped).
17. {Get of Medium Onion (finely chopped).
18. {Get of Garlic Cloves (crushed).
19. {Prepare of Fresh Parsley (finely chopped).
20. {Get of Fresh Corriander (finely chopped).
21. {Take of Pine Nuts.
22. {Prepare of Dried Mint.
23. {Prepare of Corriander Powder.
24. {Get of Cumin Powder.
25. {Take of Paprika Powder.
26. {Take of Ground Black Pepper.
27. {Make ready of salt (or to taste).
28. {Take of Others.
29. {Prepare of Zucchinis (cored).
30. {Prepare of Approx 2 cups water.

This recipe is perfect for summer when zucchini is cheaply available and it's too hot to turn on the oven! Stuffed veggies are always a great vegetarian or vegan main course idea. Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients.

Instructions to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):

1. For the Sauce – prepare ingredients as per ingredients list. Saute the onion (in olive oil which I accidentally left out of the ingredients list) and garlic on low for approx 5mins. Add the chili, herbs and Spices and stir. Add the tinned tomato and passata and simmer on low..
2. While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also).
3. For the zucchini filling, prepare the ingredients as per the ingredients list. Mix all of the ingredients together in a bowl. In a frying pan, add a tbs or so of oil and fry the filling mixture on low, stirring regularly for approx 7mins and set aside..
4. By this time, you can turn the sauce off and set aside. Take out a cup of the sauce and mix into the filling mixture..
5. To core the zucchini, use whichever utensils work for you. I use a combination of a knife, teaspoon, large spoon and a tea towel (wrapped around the spoon handle) 😂. You can also half the zucchini if you are using long green Zucchinis and core out each side rather than the whole zucchini..
6. Fill the cored zucchinis with the filling mixture..
7. Place the sauce on the bottom of the pot. Place the zucchini in the pot standing up right. Pour in around 1-2 cups Water. Cover and simmer for approx 45mins to an hour (or bake in an oven for an hour and half)..
8. Serve – I serve mine with a Greek or Coconut Yoghurt and or feta also 😁.

The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) step by step. For the Sauce – prepare ingredients as per ingredients list. Add the chili, herbs and Spices and stir.

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