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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed zucchini (low carb, vegetarian/vegan option also). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) is something which I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). This is based on the vegetarian version however you can replace the mushroom for mince beef or even make a mushroom meat mix. Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) step by step.

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

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

Cut a thin slice off the top of the tomatoes, keeping the tops. Vegetarian Stuffed Zucchini Boats made using natural ingredients like our plant-based vegetarian meat replacement and homemade vegan ricotta cheese. These stuffed zucchini boats are the Italian deliciousness you've been craving. (Gluten-Free, Low-Carb, Plant-based, Vegan, Vegetarian ) Add the pumpkin, zucchini and mushroom and stir (coating the vegetables). Add the coconut cream and vegetable stock and bring to the boil.

Steps 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) šŸ˜‚. 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 šŸ˜

Turn down and simmer until the pumpkin is soft. How to make Zucchini Soup in the Instant Pot Making homemade blended soups in the Instant Pot is SO easy! Delicious ground beef, cooked with delicious spices, and tossed with tomatoes, onion, garlic, and marinara, stuffed inside zucchini, topped with mozzarella, and baked until tender. They are low carb and keto diet friendly. Let me start put by saying I am a zucchini lover.

So that’s going to wrap this up for this exceptional food stuffed zucchini (low carb, vegetarian/vegan option also) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!