Stuffed zucchini without meat
Stuffed zucchini without meat – a delicious and healthy recipe
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4
Stuffed zucchini without meat is an excellent option for warm summer days when we want to enjoy light yet flavorful dishes. This simple and quick recipe is perfect for using fresh vegetables from the garden or market. Additionally, it is a creative way to add vegetables to your daily diet, ideal for both vegetarians and those looking to reduce meat consumption.
Ingredients:
- 4 small zucchinis
- 1 cup of basmati rice or quinoa (for a gluten-free option)
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- ½ teaspoon of dried basil
- Salt and pepper to taste
- Feta or mozzarella cheese (optional, for topping)
- Fresh parsley, for garnish
Instructions:
1. Preparing the zucchinis: Start by washing the zucchinis. Cut off the ends and, using a spoon, gently scoop out the insides to create space for the filling. Keep the scooped flesh as we will use it in the filling.
2. Cooking the rice: Boil the rice or quinoa according to the package instructions. Make sure to rinse it well before cooking to remove the starch, which will result in a less sticky outcome.
3. Preparing the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and crushed garlic, sautéing until they become translucent. Then, add the bell pepper and zucchini flesh. Sauté for about 5 minutes until the vegetables soften.
4. Combining the ingredients: In a large bowl, combine the vegetable mixture, cooked rice or quinoa, cherry tomatoes, oregano, basil, salt, and pepper. Mix well to integrate all the flavors.
5. Stuffing the zucchinis: Preheat the oven to 180°C (350°F). Fill each zucchini with the filling mixture, pressing gently to secure it. You can add feta or mozzarella on top for extra creaminess.
6. Baking: Place the stuffed zucchinis in a baking dish and cover with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until the zucchinis are tender and the filling is slightly browned.
7. Serving: After removing them from the oven, let them cool for 5 minutes. Garnish with chopped fresh parsley and serve warm alongside a green salad or as a side dish for a more elaborate meal.
Practical tips:
- You can experiment with other vegetables, such as mushrooms or squash, to vary the recipe.
- If you want a more intense flavor, add spices like cumin or smoked paprika.
- Stuffed zucchinis can be prepared in advance and stored in the refrigerator, being delicious even when cold, as part of a summer meal.
This stuffed zucchini recipe without meat is not only simple but also versatile, allowing you to play with ingredients and flavors. I invite you to try it and enjoy a healthy and flavorful dish!
Wash the zucchini well and cut a slice from them. Hollow out the inside with a teaspoon and sprinkle a little salt. Finely chop the onion, garlic, olives, and the cut part of the zucchini. I chopped them all in a food processor. Then, sauté them in 1-2 tablespoons of butter. Cut the tomatoes into cubes and add them on top. After 10-15 minutes when the vegetables have softened, remove the pan from the heat and add salt, pepper, and parmesan. Add the chopped herbs. Place the zucchini in a baking dish and fill them using a teaspoon. Slice the mozzarella and place it over the vegetables. Pour the broth into the dish. Bake for 70-80 minutes at 200 degrees. After 45 minutes, I only let the bottom heat to avoid burning the top too much. The stuffed zucchini without meat can be served plain or with sour cream.
Ingredients: 3-4 zucchini, 2 tomatoes, a few green olives (I had about 10), 3-4 cloves of garlic, 1 small onion, chopped parsley, 50g grated parmesan, 125g mozzarella, salt, pepper, 150ml vegetable or chicken broth.
