VEGAN STUFFED ZUCCHINI
Vegan Stuffed Zucchini are packed with flavor, healthy, made with whole food ingredients and totally oil-free! The perfect plant-based dinner!
Provided by Brandi Doming
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.
- Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.
- Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.
- Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
- Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!
VEGGIE-STUFFED TOMATOES
This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. - Scott Szekretar, Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
VEGAN STUFFED ZUCCHINI RECIPE
STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free Stuffed with a Mexican-style black bean filling and topped with a vegan cheese sauce, these fork-tender stuffed zucchini make a filling vegan dinner. Perfect for summer!
Provided by Megan Gilmore
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
- While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
- Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
- To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
- To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
- Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.
Nutrition Facts : Calories 269 kcal, Carbohydrate 30 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
VEGAN STUFFED ZUCCHINI BOATS
Vegan Stuffed Zucchini Boats are loaded with seasoned pinto beans, vegan cheese, this is an easy and flavorful recipe that uses up extra zucchini.
Provided by Michelle Blackwood, RN
Categories Main Course
Time 15m
Number Of Ingredients 20
Steps:
- Preheat oven 400 degrees F. Cut the ends off, using a sharp knife cut zucchini into half and scoop out the flesh of the zucchini, leave about 1/4 inch of pulp.
- Chop the zucchini flesh and set aside. Place the zucchini shells in an 8x8 casserole pan, brush with olive oil, sprinkle with salt and set aside.
- Heat oil in a large skillet over medium-high heat, add onion, garlic, and red bell pepper. Cook until the onion is soft, about 2 minutes.
- Add zucchini pulp, chili powder, cumin, oregano, tomato paste, and stir. Add pinto beans, vegan bouillon cube, and water. Bring to a boil, reduce heat and simmer for 10 minutes. In the meanwhile prepare the cashew cheese sauce.
- To prepare the cashew cheese sauce, Place ingredients in a high-speed blender and process until smooth.
- Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.
- Fill the zucchini boats with pinto bean, spoon cheese sauce on top. Bake for 20 minutes in the oven. Remove from the oven and serve sprinkled with chopped cilantro.
Nutrition Facts : Calories 275, Carbohydrate 33, Fat 12
VEGAN STUFFED ZUCCHINI BOATS
These easy, stuffed zucchini boats with black beans are perfect for a healthy, low-carb Mexican dinner.
Provided by Carine Claudepierre
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
- Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
- Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
- Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
- Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
- Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
- Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
- Use a spoon to fill the hollowed zucchini boats with the vegan filling.
- Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
- Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.
Nutrition Facts : ServingSize 1 zucchini boat, Calories 110 kcal, Carbohydrate 18 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 276 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 2 g
ZUCCHINI STUFFED TOMATOES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
- With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
- In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
- Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
- Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
- Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.
Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams
VEGAN STUFFED ZUCCHINI AND TOMATOES
Meatless stuffed zucchini and tomatoes.
Provided by Mothersagenda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 2h10m
Yield 11
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
- Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
- Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
- Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
- Bake in the preheated oven until the rice is tender, about 1 1/2 hours.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 37.7 g, Fat 7.9 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 54.9 mg, Sugar 5.3 g
EASY VEGAN STUFFED BELL PEPPERS
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
Provided by Sam | Ahead of Thyme
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 °F.
- In a small pan bring a salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
- Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
- In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
- Divide the mixture between the peppers and place the "lids" on top.
- Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
- Sprinkle remaining parsley on top and serve.
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 156 calories, Sugar 8.7 g, Sodium 474.5 mg, Fat 8.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.6 g, Protein 6.7 g, Cholesterol 113 mg
VEGAN STUFFED ZUCCHINI
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.
Provided by Michaela Vais
Time 50m
Number Of Ingredients 18
Steps:
- Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin. Check the step-by-step photos above in the blog post.
- Chop the scooped out zucchini with a large knife and set aside.
- Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
- Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
- Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
- At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
- Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
- Stuff each zucchini half with the chickpea mixture.
- Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 255 kcal, Protein 9.8 g, Carbohydrate 23 g, Fat 12 g, Fiber 7.3 g, Sugar 10.6 g, ServingSize 1 serving
MEXICAN-STYLE STUFFED ZUCCHINI BOATS
These Mexican-Style Stuffed Zucchini Boats are made with a taco spiced tempeh filling and topped with fresh tomatoes and avocado for an easy weeknight vegan and gluten-free dinner.
Provided by Sarah McMinn
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.
- Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4" around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside.
- Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef.
- Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes.
- Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork.
- While zucchini boats are baking, prepare your toppings.
- Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately.
Nutrition Facts : Calories 277 kcal, Carbohydrate 16 g, Protein 16 g, Fat 18 g, SaturatedFat 3 g, Sodium 1240 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
VEGAN STUFFED BAKED ZUCCHINI
This delicious dinner is appropriate for the 21 day Quantum Wellness Cleanse. Start this dinner early in the day by preparing the wild rice and then allowing it to cool. And scooping out the darn zucchini flesh took longer than I expected, so allow plenty of time for that or you'll be eating dinner late!
Provided by Ex-Pat Mama
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
- Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
- add the zucchini flesh, garlic and carrot. Cook until heated through.
- Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.
ITALIAN STUFFED ZUCCHINI BOATS
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this). Chop up the pulp from the zucchini. Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells. Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender. Bake uncovered for 5 minutes more. Top with the fresh basil. Makes 2 to 4 servings
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ITALIAN-STYLE VEGAN STUFFED ZUCCHINI - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 40 minsCategory EntreeCalories 305 per serving
- Cut each zucchini in half lengthwise, then use a spoon to scrape hollow out the inside of each half. I usually only make a small cavity, but leave as much flesh as you like.
VEGETARIAN STUFFED ZUCCHINI WITH PARMESAN PANKO RECIPE
From ohmyveggies.com
4.3/5 (3)Total Time 1 hr 35 minsCategory Appetizer, Side DishCalories 488 per serving
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp and set aside. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion. Saute for 5 minutes, or until softened. Add remaining salt and pepper, artichoke hearts, sun-dried tomatoes, thyme, and garlic; cook 45 seconds. Add wine and cook until liquid almost evaporates, about 2 minutes. Remove from heat.
- In a large bowl, combine vegetable mixture, 1/4 c. of panko, 1/4 c. of Parmesan, parsley, pine nuts, basil, and lemon rind. Stir until combined. Divide mixture evenly into zucchini shells. Top with remaining panko and cheese. Spray tops of zucchini with cooking spray.
VEGAN STUFFED ZUCCHINI - THE STINGY VEGAN
From thestingyvegan.com
Reviews 1Category Main CourseCuisine AmericanTotal Time 30 mins
- Pierce the zucchini all over with a knife and put them on a microwave-safe plate. Microwave on high in two minute increments, turning them over once, until they are tender and can easily be pierced with a fork (mine took about 8 minutes). Take them out and let them cool until you can handle them.
- In the meantime, heat a small pan over medium-high heat and add the onion, half the garlic and a splash of water (you can use oil if you prefer). Fry until tender. Add the green pepper and carrot, and more water if necessary, and fry until tender. Allow any extra water to simmer off and then add the herbs and spices. Fry, stirring, for 30 seconds to bring out the flavours of the spices.
- Drain the TVP (if necessary) and add it to the pan along with the tomato sauce and soy sauce. Mix well and cook until heated through. Taste and add salt and pepper if you think it’s necessary.
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MIDDLE EASTERN STUFFED ZUCCHINI (VEGETARIAN KOOSA MAHSHI)
From everylittlecrumb.com
5/5 (7)Category Main CourseCuisine Middle EasternCalories 300 per serving
- Wash all the vegetables, then cut off the top of each and use a corer to remove the insides and hollow them out. Do it gently so as not to split the zucchini. Scrape the insides of the zucchini carefully, making room for the stuffing. Reserve the inside of the zucchini, you can store these in the fridge or freezer and use them for a lot of good recipes
- Heat some oil in a saucepan over medium heat. Add the onions and stir for a few minutes or until onions start to turn a light golden brown. Add the garlic and the chili pepper, cook for one minute or until fragrant, then add the tomato paste and stir.
- Stuff each cored vegetable with the cooled rice mixture, leaving about 1/4 of empty space since rice will expand further with cooking.
- In a large bowl, mix together the tomato paste, the 2 cubes of stock dissolved in 4 cups of hot water, 2 cups of the pureed tomatoes or tomato passata, and dried mint. Taste to see if you need to add salt.
VEGAN TWICE BAKED STUFFED ZUCCHINI - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (4)Total Time 40 minsCategory Main DishCalories 93 per serving
- Slice the zucchinis half lengthwise, remove some of the seeds if possible then use a spoon to scoop out most of the flesh to create shells you’ll be adding the filling too. Set the scooped out flesh aside as you’ll be using it to create the filling.
- Lay the zucchinis cut side up on a baking tray or in a baking dish and brush or rub with the olive oil.
EASY VEGAN ZUCCHINI BOATS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (26)Calories 203 per servingCategory Entrée or Side
- Heat oven to 400 degrees F (204 C) and set out a baking dish large enough to hold your halved zucchinis (as original recipe is written, a 9×13 should be sufficient — or use a parchment-lined baking sheet).
- Halve zucchini lengthwise and use a spoon or measuring spoon to scoop out the seeds and some of the flesh (enough to comfortably fit ~1/2 cup of sauce and vegan sausage).
- Spray or brush the zucchini with a bit of oil (just enough to lightly coat all sides), and season each with salt, garlic powder, and red pepper flake.
- Heat a large skillet (we prefer cast iron) over medium-high heat. Once hot, lay the zucchini cut-side down (only as many as will fit comfortably at once), and cook for 2-3 minutes or until the edges appear browned. This will create more flavor and start to help soften the zucchini before baking. Once all zucchini have been seared (on the cut side), transfer to your baking dish cut-side up.
MEDITERRANEAN TOMATO AND ZUCCHINI SAUTE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
5/5 (1)Calories 54 per servingCategory Side Dish
- Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
VEGAN ZUCCHINI TOMATO CASSEROLE - GIVE RECIPE
From giverecipe.com
4.1/5 (13)Total Time 1 hrCategory Side DishesCalories 160 per serving
- Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
- Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
- Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.
ITALIAN VEGAN STUFFED PEPPERS (BEST EVER!) - THE SIMPLE ...
From simple-veganista.com
5/5 (13)Total Time 1 hrCategory EntreeCalories 236 per serving
- In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
- Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.
- Place dish on the center rake and bake for 35 – 40 minutes. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
MEXICAN VEGAN STUFFED ZUCCHINI - SIMPLE AND EASY TO MAKE ...
From bitesofwellness.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 270 per serving
- Using a spoon, spoon out the seeds by running the spoon down the center, applying pressure to carve out the center area. This will leave a cavity to be filled with stuffing.
- Place all the zucchini on a baking sheet and sprinkle them with 1/4 tsp. of salt and 1/4 tsp chili powder. Bake at 400F for 15-20 minutes.
CRUNCHY ZUCCHINI AND TOMATO RECIPE | EATINGWELL
From eatingwell.com
Category Low-Calorie Squash RecipesCalories 54 per servingTotal Time 15 mins
- Preheat broiler. Coat both sides of zucchini slices with cooking spray. Sprinkle zucchini and tomato slices with Italian seasoning and pepper.
- Place zucchini slices on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat about 8 minutes or until crisp-tender, turning once halfway through broiling.
- Meanwhile, in a small bowl, combine bread crumbs, cheese and garlic. Place tomato slices on broiler pan next to zucchini slices. Sprinkle tops of vegetable slices with bread crumb mixture. Broil for 1 to 2 minutes more or until topping is golden.
VEGETARIAN STUFFED ZUCCHINI BOATS WITH RICE | ALINE MADE
From aline-made.com
4.8/5 (13)Total Time 45 minsCategory MainsCalories 465 per serving
- Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.
STUFFED ZUCCHINIS, EGGPLANTS, GREEN PEPPERS, TOMATOES AND ...
From more.ctv.ca
Cuisine GreekCategory Side DishServings 5-6Total Time 3 hrs
- Wash the vegetables and carefully cut open the crowns (about 1/4 from the top). Thoroughly scoop out the insides with a spoon, keeping the innards for the stuffing. NOTE: Disregard the green pepper guts, as they’re mainly empty and filled with seeds.
- Chop the vegetable innards into one centimeter bits, and toss into a large mixing bowl. Thinly chop the garlic, onion and only one potato for now (the other two potatoes will be used later on), and add into the bowl. Combine the rice, spearmint, olive and vegetable oils, tomato juice, salt and pepper. Mix all by hand.
- Place the hollowed out vegetables into a large baking dish, and beginning stuffing them with a spoon. Then, cover the vegetables with their pre-cut crowns (tops). Cut the two remaining potatoes into two centimeter wedges, drizzle a touch of tomato juice, and sprinkle salt and pepper on top of them. Arrange the potato wedges in the baking dish. To finish, pour one cup water into the baking dish, and drizzle vegetable oil and tomato juice on the stuffed vegetables with a final dash of salt.
STUFFED ZUCCHINI AND BAKED TOMATOES FOR VEGETARIANS ...
From perfectlyprovence.co
Cuisine FrenchCategory Main CourseServings 4
- Cut the tops off the tomatoes. Scoop out the pulp, leaving ¼ inch shell. Invert onto a small baking rack with paper towels underneath to drain.
- Mix the stuffing ingredients, spoon into tomatoes, Use the 1 oz of cheese that was set aside and sprinkle on top.
SAUTEED ZUCCHINI WITH CHERRY TOMATOES {GF, VEGAN ...
From avocadopesto.com
4.7/5 (3)Total Time 30 minsCategory Appetizer or Side Dish, Side DishCalories 119 per serving
- Add zucchini and cook 10-15 minutes, until softened and lightly browned. Add salt and pepper to taste.
- Add tomatoes and cook for a few minutes. Serve sprinkled with fresh herbs or diced green onion (optional)
EASY VEGAN STUFFED ZUCCHINI - FOOD FUN & FARAWAY PLACES
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5/5 (1)Total Time 45 minsCuisine AmericanCalories 327 per serving
VEGGIE-LOADED STUFFED BELLS PEPPERS - ALEXANDRA'S KITCHEN
From alexandracooks.com
4.9/5 (14)Category Dinner
- Heat the oven to 475ºF convection roast. Place the peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Season with salt. Transfer pan to the oven and cook for 15 to 20 minutes or until the peppers begin to blister. Remove from the oven. Turn peppers over. Set aside.
- Meanwhile, fill a medium pot with water, and bring to a simmer. Add a big pinch of kosher salt. Cook quinoa 9-12 minutes or until the quinoa is done. Drain through a fine-mesh sieve. Set aside.
- Meanwhile, heat the 2 tablespoons of olive oil in a large skillet over high heat. When it shimmers, add the diced onion and chili, immediately lower the heat to medium, season with a pinch of salt, and stir. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins turning translucent.
- Add the diced zucchini and cook for 2 minutes, just until the zucchini loses its rawness — you don’t want the zucchini to turn to mush; it’s nice when it has some texture here. Add the corn and cook for a minute more. Turn off the heat. Add the tomatoes, scallions, and cilantro.
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- Then, slice up 3 medium summer squashes and one eggplant lengthwise. Place them on two baking sheets lined with parchment paper and sprinkle with Himalayan salt. Let sit for 15 minutes until water tears appear. Pat the excess water off with kitchen paper and bake at 190C (375F) for 15 minutes. Let cool.
- While the veggies are baking, make tomato sauce (in case you decide to make one yourself) and vegan Parmesan.
- first, sauté the chopped onion with 2 tablespoons of water for 5 minutes. Then, add tomato puree, oregano, garlic powder, and stir well. Let simmer over medium heat for 15 minutes stirring occasionally. Finally, mix in the tomato paste.
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