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. Many prepared foods have twice as much sodium.

Make sure to chop it up. Great as a vegetarian main or as a side next to your favorite protein. Set the pulp aside in a bowl to use in the sauce. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegetarian stuffed zucchini, eggplants

It's 1 cup of rice (3/4 American, 1/4 Egyptian).
Prepare 1 tsp of cinnamon.
You need 1 tsp of salt.
It's 1/2 tsp of sweet pepper.
You need 1 of medium sized onion diced.
Prepare 6 cloves of garlic diced.
You need 3 cloves of garlic minced.
You need 1 of big ripe tomato diced.
It's 1 tbsp of tomato paste.
You need 1 tsp of dried mint.
Prepare 10 of zucchinis (bought ready for stuffing).
It's 10 of eggplants (bought ready for stuffing).
It's 5 of squash (bought ready for stuffing).
Prepare 1 of lemon.

Brush inside and outside with some olive oil and season with salt and pepper. Our Vegetarian Stuffed Zucchini is a great way to use the abundant amounts of zucchini that everyone seems to be growing in their gardens this summer! Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender. To make stuffed eggplant, cut eggplants in half lengthwise.

Vegetarian stuffed zucchini, eggplants step by step

Wash the rice and soak it for 30 minutes.
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..
Stuff the vegetables but keep 1/4 empty.
In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
Remove from the heat and start placing the stuffed vegetables..
Fill with water until the vegetables are under 1cm of water..
Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

Whether you call it zucchini or squash, this versatile vegetable is the star of these healthy, vegan recipes. Zucchini can be roasted, grilled, baked or even turned into noodles and all methods are equally delicious. Recipes like Curried Zucchini Couscous and Grilled Eggplant & Summer Squash Salad are tasty, veggie-packed and a great way to enjoy plant-based eating. Combine chopped garlic, shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. Working in batches, pulse in a food processor until finely chopped.