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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed zucchini (low carb, vegetarian/vegan option also). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. Vegetarian Stuffed Zucchini Boats made using natural ingredients like our plant-based vegetarian meat replacement and homemade vegan ricotta cheese.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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. Take The Sauce
  2. Get 700 ml bottle Tomato Passata
  3. Get 1 Can Chopped tomatoes
  4. Make ready 1 Medium Onion (finely chopped)
  5. Make ready 2 Garlic Cloves (crushed)
  6. Take 1-2 whole dried Chili
  7. Prepare 1 tsp Corriander Powder
  8. Make ready 1 tsp Cumin Powder
  9. Get 1/2 tsp Cayenne
  10. Prepare 1 tsp Dried Mint
  11. Take 1 tsp Ground Black Pepper
  12. Take 1/2 tbs Salt
  13. Prepare Zucchini Filling
  14. Make ready 300 gms Cauliflower (processed)
  15. Prepare 300 gms Mushrooms (processed) or replace/mix with mince beef
  16. Prepare 1 Medium Tomato (finely chopped)
  17. Prepare 1 Medium Onion (finely chopped)
  18. Prepare 2 Garlic Cloves (crushed)
  19. Get 1 tbs Fresh Parsley (finely chopped)
  20. Get 1 tbs Fresh Corriander (finely chopped)
  21. Prepare 1 1/2 tbs Pine Nuts
  22. Get 1 tbs Dried Mint
  23. Make ready 2 tsp Corriander Powder
  24. Prepare 2 tsp Cumin Powder
  25. Get 2 tsp Paprika Powder
  26. Prepare 1 tsp Ground Black Pepper
  27. Get 1 tbs salt (or to taste)
  28. Take Others
  29. Make ready 6 Zucchinis (cored)
  30. Prepare Approx 2 cups water

Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine. Cut a thin slice off the top of the tomatoes, keeping the tops. Great recipe for Easy Stuffed Mushrooms (Vegan/Vegetarian).

Steps 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 😁

Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber. 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. Delicious ground beef, cooked with delicious spices, and tossed with tomatoes, onion, garlic, and marinara, stuffed inside zucchini, topped with mozzarella, and baked until tender. They are low carb and keto diet friendly.

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