Recipe: 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.

Wash and dry the zucchini, then cut in half through the stem and bottom end. Scoop out the seeds and flesh from. Wash the eggplant well--do not peel. 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. Prepare 1 cup of rice (3/4 American, 1/4 Egyptian).
2. Prepare 1 tsp of cinnamon.
3. Prepare 1 tsp of salt.
4. It's 1/2 tsp of sweet pepper.
5. You need 1 of medium sized onion diced.
6. You need 6 cloves of garlic diced.
7. You need 3 cloves of garlic minced.
8. You need 1 of big ripe tomato diced.
9. Prepare 1 tbsp of tomato paste.
10. It's 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. It's 5 of squash (bought ready for stuffing).
14. Prepare 1 of lemon.

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. 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.

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..

They are stuffed with a variety of fillings- usually meat or rice- to symbolize a. This is an easy, tasty way to use up zucchini. I have listed the ingredients "per person" so the amount can be adjusted, depending on how much zucchini you have. Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Stir in the tomatoes, wheat germ, parsley.