Easiest Way to Cook Perfect Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. The Best Vegetarian Stuffed Zucchini Recipes on Yummly 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.

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. Wash the eggplant well–do not peel. You can have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

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

Cut each eggplant in half lengthwise. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. Recipe for Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices. Delicious seasonal veggies like squash, pumpkin and eggplant often make an appearance at the Sukkot table.

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..

Slice the zucchini in half lengthwiseand hollow it out. Add the peppers, zucchini, garlic and tomatoes. Cook until vegetables are soft and mixture has started to thicken. This new Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. Zucchini has never been tastier than when stuffed with Sargento® Shredded Parmesan Cheese, chopped tomatoes and mushrooms with basil.