Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Recipe: Appetizing Vegetarian stuffed zucchini, eggplants Delicious, fresh and tasty.

Vegetarian stuffed zucchini, eggplants. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna.

Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija CheeseKalyn's Kitchen.

Wash the eggplant well–do not peel.

Cut each eggplant in half lengthwise.

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. It’s 1 tsp of cinnamon.

3. You need 1 tsp of salt.

4. You need 1/2 tsp of sweet pepper.

5. You need 1 of medium sized onion diced.

6. It’s 6 cloves of garlic diced.

7. You need 3 cloves of garlic minced.

8. It’s 1 of big ripe tomato diced.

9. You need 1 tbsp of tomato paste.

10. Prepare 1 tsp of dried mint.

11. Prepare 10 of zucchinis (bought ready for stuffing).

12. Prepare 10 of eggplants (bought ready for stuffing).

13. Prepare 5 of squash (bought ready for stuffing).

14. Prepare 1 of lemon.

Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.

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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..

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