Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, stuffed zucchini (low carb, vegetarian/vegan option also). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
With the deep, delicious flavor of oil-packed sun-dried tomatoes layered in for even more satisfaction. If you are looking for a low-carb vegetarian dreamboat, hooboy, have we got your number. Stuffed with a Mexican-style black bean filling and topped with a vegan cheese sauce, these fork-tender stuffed zucchini make a filling vegan dinner.
Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. 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):
- Prepare The Sauce
- Get 700 ml bottle Tomato Passata
- Make ready 1 Can Chopped tomatoes
- Get 1 Medium Onion (finely chopped)
- Prepare 2 Garlic Cloves (crushed)
- Get 1-2 whole dried Chili
- Prepare 1 tsp Corriander Powder
- Prepare 1 tsp Cumin Powder
- Make ready 1/2 tsp Cayenne
- Make ready 1 tsp Dried Mint
- Prepare 1 tsp Ground Black Pepper
- Make ready 1/2 tbs Salt
- Prepare Zucchini Filling
- Get 300 gms Cauliflower (processed)
- Take 300 gms Mushrooms (processed) or replace/mix with mince beef
- Prepare 1 Medium Tomato (finely chopped)
- Prepare 1 Medium Onion (finely chopped)
- Make ready 2 Garlic Cloves (crushed)
- Make ready 1 tbs Fresh Parsley (finely chopped)
- Get 1 tbs Fresh Corriander (finely chopped)
- Make ready 1 1/2 tbs Pine Nuts
- Take 1 tbs Dried Mint
- Take 2 tsp Corriander Powder
- Take 2 tsp Cumin Powder
- Prepare 2 tsp Paprika Powder
- Make ready 1 tsp Ground Black Pepper
- Get 1 tbs salt (or to taste)
- Take Others
- Take 6 Zucchinis (cored)
- Get Approx 2 cups water
If you're watching your carbohydrate intake, however, typical Zucchini is naturally low in carbohydrates. We love, love zucchini in my family. In fact, you have probably noticed I use it a lot in my recipes. So, I decided to make this super simple Vegan Stuffed Zucchini for dinner with a nice garlic kick.
Instructions to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
- 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.
- While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also)
- 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.
- 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.
- 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.
- Fill the cored zucchinis with the filling mixture.
- 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).
- Serve - I serve mine with a Greek or Coconut Yoghurt and or feta also 😁
Vegetarian and vegan people do not eat meat, poultry, fish, or shellfish. Vegetarians tend to eat other animal-derived products, including dairy, eggs, and honey However, following a low-carb vegetarian or vegan diet is entirely possible. My zucchini was so enormous that I actually only used half of it for this recipe. If you have a similarly sized zucchini, you can double the recipe and feed a whole crowd. low-carb. Pat the zucchini dry and fill the cavity with the stuffing.
So that is going to wrap it up with this exceptional food stuffed zucchini (low carb, vegetarian/vegan option also) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
