Easiest Way to Make Tasty Vegetarian stuffed zucchini, eggplants

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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. The Best Vegan Eggplant Zucchini Recipes on Yummly

Vegetarian stuffed zucchini, eggplants
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This is a simple vegetarian weeknight dinner, side dish or entrée which contains wholesome ingredients. The recipe is meat-free, plant-based, healthy, low-carb, and easy to make! Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon one quarter of the vegetable mixture into each shell. You can have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian stuffed zucchini, eggplants

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

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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..

This is a vegetarian, Greek-style recipe for eggplant rolls filled with mozzarella and tomato and served with bell pepper sauce. Ideal as a starter for a vegetarian dinner party.. Eggplant, zucchini, potatoes and onion are. Stir in tomatoes and reserved eggplant flesh. Stir in the basil, sugar, and salt.