Vegetarian stuffed zucchini, eggplants
Vegetarian stuffed zucchini, eggplants

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, vegetarian stuffed zucchini, eggplants. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Crush the slice of bread to make crumbs.

Vegetarian stuffed zucchini, eggplants is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Vegetarian stuffed zucchini, eggplants is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian stuffed zucchini, eggplants:
  1. Prepare 1 cup rice (3/4 American, 1/4 Egyptian)
  2. Make ready 1 tsp cinnamon
  3. Get 1 tsp salt
  4. Get 1/2 tsp sweet pepper
  5. Get 1 medium sized onion diced
  6. Take 6 cloves garlic diced
  7. Take 3 cloves garlic minced
  8. Make ready 1 big ripe tomato diced
  9. Make ready 1 tbsp tomato paste
  10. Get 1 tsp dried mint
  11. Make ready 10 zucchinis (bought ready for stuffing)
  12. Get 10 eggplants (bought ready for stuffing)
  13. Make ready 5 squash (bought ready for stuffing)
  14. Take 1 lemon

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

Steps to make Vegetarian stuffed zucchini, eggplants:
  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.

Our Vegetarian Stuffed Zucchini is a great way to use the abundant amounts of zucchini that everyone seems to be growing in their gardens this summer! Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender. This vegan stuffed eggplant by Melissa from Cilantro and Citronella is the perfect dish for spring and summer! The roasted eggplant is topped with fresh summer vegetables and a delicious homemade tomato sauce. Vegan Eggplant Shakshuka with Tofu Scramble Stuffed Mushroom Recipes.

So that’s going to wrap it up with this exceptional food vegetarian stuffed zucchini, eggplants recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!