Recipe: Perfect Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. 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. Stuffed zucchini is one of the first recipes I made myself.

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER. I could just eat veg junk food all day. You could create Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vegetarian stuffed zucchini, eggplants

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

Koosa (Stuffed Zucchini) is light green and smaller in size. 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.

Vegetarian stuffed zucchini, eggplants guidance

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..

Stuffed eggplants with spiced ground meat, stuffed with rice, yoghurt … I'll share the one with zucchini, since I've got so many requests from my Armenian viewers who are doing lent and vegan diet is much needed for those. This is a very easy to make appetizer and I'm sure if you give it a try. This is an easy, tasty way to use up zucchini. I have listed the ingredients "per person" so the amount can be adjusted, depending on how much zucchini you have. Wash the eggplant well--do not peel.