Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. The Best Vegan Eggplant Zucchini Recipes on Yummly

This is a simple vegetarian weeknight dinner, side dish or entrée which contains wholesome ingredients. The recipe is meat-free, plant-based, healthy, low-carb, and easy to make! Using a mandolin slicer or vegetable peeler, slice eggplant and zucchini into ribbons. You can have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. You need 1 cup of rice (3/4 American, 1/4 Egyptian).
2. It's 1 tsp of cinnamon.
3. It's 1 tsp of salt.
4. You need 1/2 tsp of sweet pepper.
5. You need 1 of medium sized onion diced.
6. You need 6 cloves of garlic diced.
7. Prepare 3 cloves of garlic minced.
8. Prepare 1 of big ripe tomato diced.
9. Prepare 1 tbsp of tomato paste.
10. You need 1 tsp of dried mint.
11. It's 10 of zucchinis (bought ready for stuffing).
12. It's 10 of eggplants (bought ready for stuffing).
13. It's 5 of squash (bought ready for stuffing).
14. You need 1 of lemon.

Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon one quarter of the vegetable mixture into each shell. Wash the zucchinis, peppers, and eggplants and cut off the tops. Core out the center of the eggplants and zucchinis and reuse the inner flesh for another recipe such as baba ghanough or zucchini bread. Combine all ingredients for the stuffing.

Vegetarian stuffed zucchini, eggplants step by step

1. Wash the rice and soak it for 30 minutes.
2. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can add a tablespoon of cooking oil..
3. Stuff the vegetables but keep 1/4 empty.
4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
6. Remove from the heat and start placing the stuffed vegetables..
7. Fill with water until the vegetables are under 1cm of water..
8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

Fill each vegetable halfway with the stuffing, as it will increase in size as it cooks. 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. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! This vegan stuffed eggplant by Melissa from Cilantro and Citronella is the perfect dish for spring and summer!