How to Cook Delicious Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. 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.

Frying the shells in a little olive or other oil produces fork tender stuffed eggplant and zucchini. You hollow out the zucchini and save zucchini and zucchini pulp for later. Make sure to chop it up. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegetarian stuffed zucchini, eggplants

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

This easy stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan Mediterranean stuffing with couscous, chickpeas, tomatoes, and fresh herbs. Great as a vegetarian main or as a side next to your favorite protein. 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.

Vegetarian stuffed zucchini, eggplants instructions

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..

One popular use for the leftover zucchini insides is to sauté them in a pan with a little olive oil, salt, and pepper, and then toss them with eggs for a healthy fried egg and zucchini dish! You can chop the leftover zucchini and use in recipes such as "zucchini bread" or zucchini fritters. Free to get creative and use the whole vegetable. Cut the zucchini in half and scoop out the insides with a melon baller to create the boat shape. Don't make it too thin or the boat will collapse when baked.