Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. In a pot, put some oil and add the tomato sauce. Stir around till it turns orange-like. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.

Vegetarian stuffed zucchini, eggplants Every year, my family would grow zucchini in the garden and every year, we'd have more. This is one of our favorite vegetarian dishes, it is extremly easy to cook, healthy, and of course, super delicious! Its name is Stuffed Eggplant with. 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. Prepare 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. You need 3 cloves of garlic minced.
  8. You need 1 of big ripe tomato diced.
  9. Prepare 1 tbsp of tomato paste.
  10. It's 1 tsp of dried mint.
  11. Prepare 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.

The Best Vegetarian Stuffed Zucchini Recipes on Yummly Vegetarian Stuffed Zucchini - a delicious and super flavorful filling with vegetables, cheeses and Panko. Great for a Meatless Monday meal or a side Try not to over cook, otherwise the zucchini will start to sag and the filling will not stay in. As soon as they come out of the oven, sprinkle the tops with.

Vegetarian stuffed zucchini, eggplants step by step

  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..

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Stir in the tomatoes, wheat germ, parsley. Stuffed zucchini for the modern cook = zucchini boats! There's a reason people go nuts for Give these vegetarian zucchini boats a little Italian flare by using baby mozzarella, fresh basil, and Wow I sure could eat this everyday I love zucchini even over eggplant its a fav in our home and this looks. Wash the eggplant well--do not peel.

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