Vegetarian stuffed zucchini, eggplants
Vegetarian stuffed zucchini, eggplants

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegetarian stuffed zucchini, eggplants. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. 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.

Vegetarian stuffed zucchini, eggplants is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vegetarian stuffed zucchini, eggplants is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook it.

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

To stuff the eggplant, take the eggplant halves and push the flesh down with the back of the spoon (you're creating "boats" to carry the stuffing). How To Make Vegan Stuffed Eggplant? To make stuffed eggplant, cut eggplants in half lengthwise. Top stuffed-eggplant-vegetarian recipes just for you Explore more recipes.

Instructions 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.

Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender and golden. Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish.. Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers. This vegan stuffed eggplant by Melissa from Cilantro and Citronella is the perfect dish for spring and summer!

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