Skip to content Skip to sidebar Skip to footer
Home / easy / stuffed zucchini / vegetables / vegetarian

How to Make Delicious Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. The Best Vegetarian Stuffed Zucchini Recipes on Yummly Recipe for Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices. Delicious seasonal veggies like squash, pumpkin and eggplant often make an appearance at the Sukkot table.

Vegetarian stuffed zucchini, eggplants Stuffed zucchini is one of the first recipes I made myself. Every year, my family would grow zucchini in the garden and every year, we'd have more. This is one of our favorite vegetarian dishes, it is extremly easy to cook, healthy, and of course, super delicious! 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

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

Its name is Stuffed Eggplant with. Stuffed eggplants with spiced ground meat, stuffed with rice, yoghurt … I'll share the one with zucchini, since I've got so many requests from my Armenian viewers who are doing lent and vegan diet is much needed for those. This is a very easy to make appetizer and I'm sure if you give it a try. Wash the eggplant well--do not peel.

Vegetarian stuffed zucchini, eggplants step by step

  1. Wash the rice and soak it for 30 minutes.
  2. 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..
  3. Stuff the vegetables but keep 1/4 empty.
  4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
  5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
  6. Remove from the heat and start placing the stuffed vegetables..
  7. Fill with water until the vegetables are under 1cm of water..
  8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

Cut each eggplant in half lengthwise. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. Slice the zucchini in half lengthwiseand hollow it out. Chop zucchini pulp; place in medium bowl. Wash the eggplants and pat dry.