Recipe: Tasty Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna.

Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija CheeseKalyn's Kitchen. Wash the eggplant well--do not peel. Cut each eggplant in half lengthwise. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian stuffed zucchini, eggplants

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

Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer. Plant-based recipes, menus, cooking tips for vegans & vegetarians. Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party!

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..

I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER. I could just eat veg junk food all day. This easy vegetarian stuffed zucchini recipe includes artichoke hearts, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping. Stuffed zucchini is one of the first recipes I made myself. Every year, my family would grow zucchini in the garden and every year, we'd have more.

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