Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)
Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stuffed zucchini (low carb, vegetarian/vegan option also). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something that I have loved my entire life. They are nice and they look wonderful.

Stuffed zucchini is simple to prepare and endlessly versatile, reports "Boston" magazine. If you're watching your carbohydrate intake, however, typical Zucchini is naturally low in carbohydrates. 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.

To get started with this recipe, we have to first prepare a few ingredients. You can have stuffed zucchini (low carb, vegetarian/vegan option also) using 30 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
  1. Get The Sauce
  2. Make ready 700 ml bottle Tomato Passata
  3. Prepare 1 Can Chopped tomatoes
  4. Get 1 Medium Onion (finely chopped)
  5. Take 2 Garlic Cloves (crushed)
  6. Take 1-2 whole dried Chili
  7. Prepare 1 tsp Corriander Powder
  8. Take 1 tsp Cumin Powder
  9. Make ready 1/2 tsp Cayenne
  10. Make ready 1 tsp Dried Mint
  11. Get 1 tsp Ground Black Pepper
  12. Get 1/2 tbs Salt
  13. Make ready Zucchini Filling
  14. Make ready 300 gms Cauliflower (processed)
  15. Make ready 300 gms Mushrooms (processed) or replace/mix with mince beef
  16. Get 1 Medium Tomato (finely chopped)
  17. Make ready 1 Medium Onion (finely chopped)
  18. Prepare 2 Garlic Cloves (crushed)
  19. Take 1 tbs Fresh Parsley (finely chopped)
  20. Prepare 1 tbs Fresh Corriander (finely chopped)
  21. Take 1 1/2 tbs Pine Nuts
  22. Take 1 tbs Dried Mint
  23. Prepare 2 tsp Corriander Powder
  24. Get 2 tsp Cumin Powder
  25. Take 2 tsp Paprika Powder
  26. Prepare 1 tsp Ground Black Pepper
  27. Get 1 tbs salt (or to taste)
  28. Prepare Others
  29. Take 6 Zucchinis (cored)
  30. Take Approx 2 cups water

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. The following are examples of foods rich in protein and fat, low in. My zucchini was so enormous that I actually only used half of it for this recipe.

Instructions to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
  1. 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.
  2. While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also)
  3. 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.
  4. 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.
  5. 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.
  6. Fill the cored zucchinis with the filling mixture.
  7. 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).
  8. Serve - I serve mine with a Greek or Coconut Yoghurt and or feta also 😁

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. Go ahead and really pack the filling in there before mounding it on. Vegan Quinoa Stuffed Zucchini - Gluten free and high in plant based protein. A great entree to enjoy during Passover and all year round!

So that’s going to wrap this up with this special food stuffed zucchini (low carb, vegetarian/vegan option also) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!