Simple Way to Make Super Quick Homemade Vegetarian stuffed zucchini, eggplants

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian stuffed zucchini, eggplants. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian stuffed zucchini, eggplants is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vegetarian stuffed zucchini, eggplants is something that I have loved my whole life. They’re fine and they look wonderful.

Vegetarian Stuffed Zucchini - a delicious and super flavorful filling with vegetables, cheeses and Panko. We actually make these vegetarian stuffed zucchini year-round at our house - and turning on the oven, even in the summer, is totally worth it when you're making this delicious dish! Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna.

To get started with this particular recipe, we must first prepare a few components. You can cook vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian stuffed zucchini, eggplants:

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

I could just eat veg junk food all day. This easy vegetarian stuffed zucchini recipe includes artichoke hearts, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping. 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.

Steps to make Vegetarian stuffed zucchini, eggplants:

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.

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 easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. Stuffed eggplant is a classic Middle Eastern dish and you can find riffs on it all through the region and into the Mediterranean—from ground beef stuffed eggplant to lamb stuffed eggplant to vegetarian versions stuffed Slow-Cooker Stuffed Peppers. This is an easy, tasty way to use up zucchini.

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