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

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, stuffed zucchini (low carb, vegetarian/vegan option also). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something which I have loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed zucchini (low carb, vegetarian/vegan option also) using 30 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
  1. Take The Sauce
  2. Make ready 700 ml bottle Tomato Passata
  3. Take 1 Can Chopped tomatoes
  4. Make ready 1 Medium Onion (finely chopped)
  5. Take 2 Garlic Cloves (crushed)
  6. Make ready 1-2 whole dried Chili
  7. Take 1 tsp Corriander Powder
  8. Get 1 tsp Cumin Powder
  9. Take 1/2 tsp Cayenne
  10. Make ready 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. Take 300 gms Mushrooms (processed) or replace/mix with mince beef
  16. Make ready 1 Medium Tomato (finely chopped)
  17. Take 1 Medium Onion (finely chopped)
  18. Make ready 2 Garlic Cloves (crushed)
  19. Take 1 tbs Fresh Parsley (finely chopped)
  20. Get 1 tbs Fresh Corriander (finely chopped)
  21. Get 1 1/2 tbs Pine Nuts
  22. Prepare 1 tbs Dried Mint
  23. Prepare 2 tsp Corriander Powder
  24. Prepare 2 tsp Cumin Powder
  25. Make ready 2 tsp Paprika Powder
  26. Make ready 1 tsp Ground Black Pepper
  27. Make ready 1 tbs salt (or to taste)
  28. Get Others
  29. Prepare 6 Zucchinis (cored)
  30. Make ready Approx 2 cups water

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. Cut each zucchini in half lengthwise and, using a.

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 😁

Add the pumpkin, zucchini and mushroom and stir (coating the vegetables). Add the coconut cream and vegetable stock and bring to the boil. Turn down and simmer until the pumpkin is soft. 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.

So that’s going to wrap it up with this special food stuffed zucchini (low carb, vegetarian/vegan option also) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!