Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Recipe: Appetizing Vegetarian stuffed zucchini, eggplants Delicious, fresh and tasty.

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. Making stuffed eggplant can be easier than stuffed zucchini since many supermarkets in the U.

You can chop the leftover zucchini and use in recipes such as "zucchini bread" or zucchini fritters.

Free to get creative and use the whole vegetable.

Eggplant is a staple Mediterranean ingredient, and one of my personal favorites!

You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. Prepare 1 cup of rice (3/4 American, 1/4 Egyptian).

2. You need 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. You need 6 cloves of garlic diced.

7. You need 3 cloves of garlic minced.

8. You need 1 of big ripe tomato diced.

9. It’s 1 tbsp of tomato paste.

10. Prepare 1 tsp of dried mint.

11. You need 10 of zucchinis (bought ready for stuffing).

12. Prepare 10 of eggplants (bought ready for stuffing).

13. You need 5 of squash (bought ready for stuffing).

14. It’s 1 of lemon.

I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!.

Earlier, I shared a comforting stuffed eggplant recipe baked in tomato sauce with a spiced meat mixture (so worth a try by the way).

This one is for my vegetarian and vegan friends, but meat lovers will.

The Best Stuffed Eggplant Vegetarian Recipes on Yummly

Vegetarian stuffed zucchini, eggplants instructions

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..

Stir in tomatoes and reserved eggplant flesh.

Stir in the basil, sugar, and salt.

Spoon cooked vegetables into prebaked eggplant shells.

Top with vegan cheese shreds and or vegan parmesan.

Vegan Lentil Stew; Chickpea Stew The Best Vegetarian Stuffed Zucchini Recipes on Yummly