Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed zucchini (vegetarian). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed zucchini (vegetarian) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Stuffed zucchini (vegetarian) is something which I have loved my whole life. They are nice and they look fantastic.
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. These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean.
To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed zucchini (vegetarian) using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed zucchini (vegetarian):
- Make ready 2 zucchini
- Make ready 2 mozzarella slices
- Take 1/4 texturized soy (dry)
- Make ready 1 cup mushrooms
- Prepare 2 green onion
- Get 1/2 tablespoon seeds (I used a mixture of sunflower, pumpkin, flaxseeds and chia seeds)
- Prepare 1/2 tablespoon olive oil
- Make ready Spices: Garlic powder, salt, pepper, oregano, thyme, cayenne and cumin
- Make ready 1/2 cup tomato sauce (homemade or already done)
A hearty side dish or main meal. Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make!
Instructions to make Stuffed zucchini (vegetarian):
- First cut the zucchini in 2 parts and quit the seeds part. Put in the oven the zucchini for 20 minutes at 400 F
- Cut the inside of the zucchini in small dices, also the mushrooms and the green onions
- The texturized soy put it in the microwave for 5 minutes with the same volume of water than texturized soy
- Put in a frying pot the olive oil, and put the zucchini dices, the texturized soy, the green onions and the mushrooms (in this order, wait a little bit between all of them). Put all the seasoning once the mushrooms are almost done, and the tomate sauce. Once everything is mixed, let it cooling down.
- Take the zucchinis and put the mixture inside. If you want you can add some egg to get more consistency
- Put the mozzarella and the seeds and again to the oven for 20 minutes
- Enjoy!!! You will be surprised of how the texturized soy tastes to ground turkey or so. This dish is great nutritionally talking, super tasty and delicious! Tell me if you try :)
- Nutrient information + texturized soy
Saute onion, greeen pepper, and garlic in butter. Add spinach; stir to combine and coat well. Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine. Enchilada Stuffed Zucchini Boats (Vegetarian) Healthy. Here's all you need: Zucchini, of course!
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