Recipe: Yummy Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija CheeseKalyn's Kitchen. If it's not zucchini season for you, you might try stuffing this mixture into eggplant, spaghetti squash, or bell I made this for my husband as he is vegetarian, I had my kids try the filling and they loved it. This easy vegetarian stuffed zucchini recipe includes artichoke hearts, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping.

This recipe is perfect for summer when zucchini is 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. Koosa (Stuffed Zucchini) is light green and smaller in size. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. You need 1 cup of rice (3/4 American, 1/4 Egyptian).
2. You need 1 tsp of cinnamon.
3. Prepare 1 tsp of salt.
4. You need 1/2 tsp of sweet pepper.
5. Prepare 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. You need 1 tbsp of tomato paste.
10. You need 1 tsp of dried mint.
11. You need 10 of zucchinis (bought ready for stuffing).
12. You need 10 of eggplants (bought ready for stuffing).
13. It's 5 of squash (bought ready for stuffing).
14. It's 1 of lemon.

It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a. This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer. Plant-based recipes, menus, cooking tips for vegans & vegetarians. Wash and dry the zucchini, then cut in half through the stem and bottom end.

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..

Scoop out the seeds and flesh from. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. · Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy. Wash the eggplant well--do not peel. Cut each eggplant in half lengthwise.