Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian stuffed zucchini, eggplants. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vegetarian stuffed zucchini, eggplants is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Vegetarian stuffed zucchini, eggplants is something that I have loved my entire life. They are nice and they look wonderful.
Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER. I could just eat veg junk food all day.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Take 1 cup rice (3/4 American, 1/4 Egyptian)
- Get 1 tsp cinnamon
- Make ready 1 tsp salt
- Take 1/2 tsp sweet pepper
- Prepare 1 medium sized onion diced
- Prepare 6 cloves garlic diced
- Prepare 3 cloves garlic minced
- Make ready 1 big ripe tomato diced
- Take 1 tbsp tomato paste
- Prepare 1 tsp dried mint
- Get 10 zucchinis (bought ready for stuffing)
- Make ready 10 eggplants (bought ready for stuffing)
- Take 5 squash (bought ready for stuffing)
- Take 1 lemon
It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a. 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.
Instructions to make Vegetarian stuffed zucchini, eggplants:
- 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.
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