Great hints about vegetarian stuffed zucchini

Are you looking for a new summer vegetarian dish?

Great hints about vegetarian stuffed zucchini

Vegetarian stuffed zucchini are the perfect choice because they are tasty, fancy, and perfect for a multicolour feast. These appetizing vegetarian stuffed zucchini are so delicious that they will make your mouth water!

Vegetarian stuffed zucchini are delightful summer meals that can be perfectly served as appetizers, side dishes, or even main course. Stuffed with bread crumbs, mushrooms, and other various vegetables they become nutrient-dense, but low in calories. You can serve them with a salad or a small side of pasta with olive oil.

Rich in potassium, vitamin C, and vitamin A, zucchini adds such a nice taste to any vegetable stew or salad, and matches perfectly with the mustard, garlic, and chives. In addition, vegetarian stuffed zucchini contain moderate levels of B-complex group of vitamins like riboflavin, thiamin, pyridoxine, and minerals like iron, manganese, phosphorus, and zinc. It is a perfect and tasty dish whether you follow a vegan or a raw food diet.

There are so many different vegetarian options to stuff zucchini that are so easy and delectable!

Here is one of them. Try it!

Great hints about vegetarian stuffed zucchini 2

Italian Vegetarian Stuffed Zucchini Boats:
Ingredients: 2 medium zucchini, 1/2 cup finely chopped fresh mushrooms, 2 garlic cloves, 1 medium tomato, seeded and finely chopped, 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1/4 tsp. crushed red pepper flakes, 2 tbsp. olive oil, 3/4 cup vegan grated Parmesan cheese, 2 tbsp. fresh chopped basil.

1. Preheat the oven to 200°C.
2. Cut the zucchini in half lengthwise. Take out the pulp and seeds, leaving a thick shell (use a spoon for this). Mince the pulp from the zucchini.
3. In a medium bowl combine the zucchini pulp, mushrooms, tomato, oregano, basil, garlic, red pepper flakes, olive oil, and 1/2 cup of vegan Parmesan cheese. Divide the mixture among the zucchini shells.
4. Place the stuffed zucchini in a baking dish and cover with foil. Bake until the zucchini is tender for about 25 min. Then uncover for 5 minutes more. Add some fresh basil.

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