Easiest Way to Make Appetizing Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. 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.

They are stuffed with a variety of fillings- usually meat or rice- to symbolize a. Wash the eggplant well--do not peel. Cut each eggplant in half lengthwise. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian stuffed zucchini, eggplants

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

Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. This is one of our favorite vegetarian dishes, it is extremly easy to cook, healthy, and of course, super delicious! 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.

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..

This is a very easy to make appetizer and I'm sure if you give it a try. Add the peppers, zucchini, garlic and tomatoes. Zucchini has never been tastier than when stuffed with Sargento® Shredded Parmesan Cheese, chopped tomatoes and mushrooms with basil. Though traditional stuffed cabbage recipes are made with meat, our vegetarian mix of rice, mushrooms, onions and garlic is just as hearty. This recipe is perfect for summer when zucchini is This recipe is perfect for summer when zucchini is cheaply available and it's too hot to turn on the oven!

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