Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. The Best Vegetarian Stuffed Zucchini Recipes on Yummly 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.

Stir in the tomatoes, wheat germ, parsley. Recipe for Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices. Delicious seasonal veggies like squash, pumpkin and eggplant often make an appearance at the Sukkot table. You can have 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. Prepare 1 tsp of cinnamon.
3. Prepare 1 tsp of salt.
4. You need 1/2 tsp of sweet pepper.
5. Prepare 1 of medium sized onion diced.
6. It's 6 cloves of garlic diced.
7. You need 3 cloves of garlic minced.
8. Prepare 1 of big ripe tomato diced.
9. You need 1 tbsp of tomato paste.
10. You need 1 tsp of dried mint.
11. It's 10 of zucchinis (bought ready for stuffing).
12. It's 10 of eggplants (bought ready for stuffing).
13. Prepare 5 of squash (bought ready for stuffing).
14. Prepare 1 of lemon.

They are stuffed with a variety of fillings- usually meat or rice- to symbolize a. Stuffed Eggplants : Eggplants happens to be one of my most favorite veggies. Slice the zucchini in half lengthwiseand hollow it out. Wash the eggplant well--do not peel.

Vegetarian stuffed zucchini, eggplants instructions

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..

Cut each eggplant in half lengthwise. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. 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! Stuffed veggies are always a great vegetarian. Add the peppers, zucchini, garlic and tomatoes.