Stuffed Zucchini Boats ???????? Vegetarian w. Mushrooms - Vegetarian Stuffed Zucchinis - Recipe # 120
Learn to cook these delicious vegetarian stuffed zucchini boats. We add chopped mushrooms, red bell pepper and cooked rice, which give a stuffing amazingly close to meat! Check out our video here!
Ingredients for 3-4 people:
3 zucchinis
3-4 small onions, chopped
800 gr / 30 oz white mushrooms, chopped
1 red bell pepper
3 large cloves of garlic
1 tbsp cumin, powdered
1 tbsp oregano, dried
1 tbsp basil, dried
2 dl / 0.7 cups cooked rice (could be basmati)
2-3 tbsp neutral tasting oil (for frying)
salt & pepper
120 gr / 4 oz parmesan cheese, grated (2/3 for filling ; 1/3 for garnish)
120 gr / 4 oz cheddar cheese, grated (2/3 for filling ; 1/3 for garnish)
Tomato sauce:
1 can / 400 gr / 14 oz peeled tomatoes
1 tsp sugar
1 tsp salt
1 tbsp balsamic vinegar
1 tsp oregano, dried
1 clove of garlic, crushed
Written recipe:
- Cut zucchinis in half lengthwise
- Scoop out the zucchini flesh with a spoon. Be careful not to make holes in the skins.
- Chop up the zucchini flesh into smaller pieces, salt the flesh and reserve it in a sieve for the water to drain off.
- Salt the zucchini skins/boats to remove excess water and leave for as long as possible.
- In a pan in neutral oil, fry off chopped red onions until translucent.
- Then add chopped mushrooms to the pan. Let water evaporate.
- In the meantime: remove the extracted water from zucchini skins using kitchen paper.
- Now add the zucchini flesh to the pan along with chopped red bell pepper. Let water evaporate totally from the pan.
- Add garlic directly onto the pan and let it heat up to release its flavor/.
- Add cumin also directly onto the pan. And then mix it all well.
- Add dried oregano, dried basil and cooked rice. Salt and pepper.
- in a bowl to the side: add canned, peeled tomatoes together with salt, pepper, sugar, balsamic vinegar, dried oregano and garlic. Mash it all up with the backside of a spoon to get more homogenous sauce. Set aside.
- Let the filling from the pan cool down in bowl(s) and thereafter add eggs to it. Add cheeses and mix well.
- Spread tomato sauce in an oven tray and place the zucchini skins on top and fill each skin/boat with stuffing/filling.
- sprinkle Parmesan and cheddar cheese onto top of each zucchini boat.
- Bake in oven for 35-40 minutes at 390 deg. F.
- After cooking, leave the boats to “set” for 15 minutes and then serve with tomato sauce and fresh basil on top. Enjoy!
Music: This is a Jazz Space
Youtube Royalty Free Music
Stuffed ZUCCHINI Boats With Chickpeas (Vegan Recipe)
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Ingredients:
2 medium zucchini
1/2 tbsp vegetable oil or water, if oil-free
1 small/medium onion chopped
2-3 cloves of garlic minced
1 small bell pepper chopped
1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
1 heaped tbsp tomato paste
1 tbsp hot sauce or more to taste
4-6 tbsp plant-based milk
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp onion powder
1 tsp coconut sugar or brown sugar
1/2 tsp smoked paprika
1/2 tsp ground cumin
Sea salt, ground pepper, and chili powder to taste
Fresh herbs to garnish
1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese
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Speedy Parmesan Baked Zucchini (Courgette)
This recipe is just a really fast way to cook zucchini in the oven that's extremely tasty. For all those times you don't have time to salt, squeeze, grate, slice, dredge, batter and fry.
You just need a super quick veggie side dish. Right?
I hear you. Enter - quick and easy baked zucchini! With crispy golden crunchy parmesan bits!
AIR FRYER STUFFED ZUCCHINI RECIPE | How to cook stuffed zucchini in air fryer
How to cook stuffed zucchini in air fryer
#airfryer #stuffedzucchini
#stuffedzucchinirecipe
What you need:
1 zucchini
1 teaspoon margarine
1 onion, chopped
1 tomato, chopped
4 slices cooked unsalted bacon
shredded cheese
black pepper & salt
parsley
Chicken Parmesan-Stuffed Zucchini Boats with Katie Lee | The Kitchen | Food Network
All of the delicious flavors of chicken parmesan stuffed into a zucchini boat for a low-carb weeknight dinner!
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Chicken Parmesan Zucchini Boats
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
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Chicken Parmesan-Stuffed Zucchini Boats with Katie Lee | The Kitchen | Food Network
The BEST Stuffed Zucchini Recipe EVER | My Family Went Wild!!
EPISODE 721 - How to Make Stuffed Zucchini with a Rich Tomato Sauce
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