Recipe: Yummy Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Incredibly Delicious And Healthy Recipes Only Here. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.

Drain the shells and put them on a baking sheet, skin side down. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon one quarter of the vegetable mixture into each shell. Wash the zucchinis, peppers, and eggplants and cut off the tops. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook 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. Prepare 1 tsp of salt.
4. Prepare 1/2 tsp of sweet pepper.
5. You need 1 of medium sized onion diced.
6. You need 6 cloves of garlic diced.
7. It's 3 cloves of garlic minced.
8. Prepare 1 of big ripe tomato diced.
9. It's 1 tbsp of tomato paste.
10. Prepare 1 tsp of dried mint.
11. It's 10 of zucchinis (bought ready for stuffing).
12. Prepare 10 of eggplants (bought ready for stuffing).
13. You need 5 of squash (bought ready for stuffing).
14. You need 1 of lemon.

Core out the center of the eggplants and zucchinis and reuse the inner flesh for another recipe such as baba ghanough or zucchini bread. Combine all ingredients for the stuffing. Fill each vegetable halfway with the stuffing, as it will increase in size as it cooks. Eggplant Spaghetti Sandwiches - The Petite Cook (pictured).

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..

Sicilian Pasta alla Norma - The Petite Cook. Eggplant Parmesan Lasagna - Woman's Day. Eggplant Shakshuka - At The Immigrant's Table. Farro with Grilled Eggplant, Tomatoes and Mozzarella - Cooking Chat Food. Aubergine, Mushroom & Sweet Potato Massaman Curry - Planet Veggie.

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