Stuffed Zucchini Boats ???????? Vegetarian w. Mushrooms - Vegetarian Stuffed Zucchinis - Recipe # 120
Learn to cook these delicious vegetarian stuffed zucchini boats. We add chopped mushrooms, red bell pepper and cooked rice, which give a stuffing amazingly close to meat! Check out our video here!
Ingredients for 3-4 people:
3 zucchinis
3-4 small onions, chopped
800 gr / 30 oz white mushrooms, chopped
1 red bell pepper
3 large cloves of garlic
1 tbsp cumin, powdered
1 tbsp oregano, dried
1 tbsp basil, dried
2 dl / 0.7 cups cooked rice (could be basmati)
2-3 tbsp neutral tasting oil (for frying)
salt & pepper
120 gr / 4 oz parmesan cheese, grated (2/3 for filling ; 1/3 for garnish)
120 gr / 4 oz cheddar cheese, grated (2/3 for filling ; 1/3 for garnish)
Tomato sauce:
1 can / 400 gr / 14 oz peeled tomatoes
1 tsp sugar
1 tsp salt
1 tbsp balsamic vinegar
1 tsp oregano, dried
1 clove of garlic, crushed
Written recipe:
- Cut zucchinis in half lengthwise
- Scoop out the zucchini flesh with a spoon. Be careful not to make holes in the skins.
- Chop up the zucchini flesh into smaller pieces, salt the flesh and reserve it in a sieve for the water to drain off.
- Salt the zucchini skins/boats to remove excess water and leave for as long as possible.
- In a pan in neutral oil, fry off chopped red onions until translucent.
- Then add chopped mushrooms to the pan. Let water evaporate.
- In the meantime: remove the extracted water from zucchini skins using kitchen paper.
- Now add the zucchini flesh to the pan along with chopped red bell pepper. Let water evaporate totally from the pan.
- Add garlic directly onto the pan and let it heat up to release its flavor/.
- Add cumin also directly onto the pan. And then mix it all well.
- Add dried oregano, dried basil and cooked rice. Salt and pepper.
- in a bowl to the side: add canned, peeled tomatoes together with salt, pepper, sugar, balsamic vinegar, dried oregano and garlic. Mash it all up with the backside of a spoon to get more homogenous sauce. Set aside.
- Let the filling from the pan cool down in bowl(s) and thereafter add eggs to it. Add cheeses and mix well.
- Spread tomato sauce in an oven tray and place the zucchini skins on top and fill each skin/boat with stuffing/filling.
- sprinkle Parmesan and cheddar cheese onto top of each zucchini boat.
- Bake in oven for 35-40 minutes at 390 deg. F.
- After cooking, leave the boats to “set” for 15 minutes and then serve with tomato sauce and fresh basil on top. Enjoy!
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EASY Baked Italian Sausage Stuffed Zucchini Boats!
These mouthwatering Italian sausage stuffed zucchini boats are an amazing low carb and keto friendly recipe that delivers big flavors in short time! So easy and so delicious, you’ll be making this one repeatedly! Leftover sausage & tomato sauce can be put on top of rice or pasta and is super delicious all on its own!
INGREDIENTS
• 3-4 large zucchini, halved and seeds scooped out
• 1 medium onion, small dice
• 5-10 garlic cloves, minced
• 1 lb ground Italian sausage
• 2-3 sprigs of parsley, stems removed and finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp white wine vinegar
• 15 oz can petite diced tomatoes
• salt & fresh ground black pepper
• 1 tsp Italian seasoning
• ½ - 1 tsp crushed red pepper
• 2-3 cups shredded mozzarella cheese
• 2-3 tbsp finely grated Pecorino Romano cheese
• spray olive oil
• a few leaves fresh basil, chiffonade (for garnish)
DIRECTIONS
1. Preheat oven to 375F
2. In a large frying pan over medium heat add 1 tbsp oil. Crumble and brown sausage. After browned and well crumbled, removed from pan.
3. In the same pan add 1 tbsp olive oil and add onions. Cook for 2-3 minutes or until softened and beginning to brown. Add garlic. Cook for 1-2 minutes or until fragrant.
4. Add tomato paste and mix into softened onions and garlic. Cook for 1-2 minutes.
5. Add vinegar and canned diced tomatoes. Mix well and cook for 1-2 minutes.
6. Season sauce with salt, black pepper, Italian seasoning and crushed red pepper. Return cooked sausage to pan, add parsley, mix and remove from heat.
7. Lightly spray halved and scooped out zucchini and season lightly with salt. Place in preheated oven for 5-10 minutes.
8. Remove from oven and raise oven temperature to 400 F.
9. Carefully spoon sausage and tomato sauce into each zucchini, sprinkle with pecorino cheese and cover generously with mozzarella cheese. Spray lightly with oil and place in 400F oven for 20-25 minutes or until cheese is melted and lightly golden brown
10. Remove from oven and wait a few minutes until cool enough to handle and transfer to serving platter. Garnish with fresh basil and enjoy!
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Stuffed Zucchini Boats | Vegetarian Dish
I love cooking with zucchini and other types of squash! There are so many different flavors you could stuff into them. Today I'm sharing one of my favorites. These Stuffed Zucchini Boats are meatless/vegetarian and full of flavor.
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stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!
Hello my dear friend
I want to teach you a delicious recipe with #zucchini
So see to the end and be sure to cook for yourself and surprise your friends with this amazing taste.
Glad you commented on my food
And what #recipes do you want from me?
Be sure to let me know so I can take you to the peak of culinary delights
a delicious lunch and dinner
with :
- 2 zucchini
- 1 onion
- 2 tomatoes
- 2 carrots
- 30 gram of green onion
- 30 gram of parsley
-100 gram of mozzarella cheese
-Thyme 1 tsp
- salt and black pepper as needed
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Stuffed Zucchini (vegan or vegetarian)
Get the Recipe:
⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Stuffed Zucchini Boats | The perfect low-carb dinner recipe
These incredibly flavorful Stuffed Zucchini Boats are the best low-carb dinner recipe you'll ever try. Simple ingredients yet super unique.
Printable recipe: