Variety to Cooking Appetizing Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)

Do you want to know ways to get through the week with healthy but appetizing meals that will cause you feel good? This healthy, fast but delicious Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) recipe is the answer.

We hope you got benefit from reading it, now let's go back to stuffed zucchini (low carb, vegetarian/vegan option also) recipe. To cook stuffed zucchini (low carb, vegetarian/vegan option also) you only need 30 ingredients and 0 steps. Here is how you cook it.

To make an unforgettable Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also), below are the materials required:

1. Use of The Sauce.
2. Provide 700 ml of bottle Tomato Passata.
3. Take 1 Can of Chopped tomatoes.
4. Take 1 of Medium Onion (finely chopped).
5. You need 2 of Garlic Cloves (crushed).
6. Get 1-2 of whole dried Chili.
7. Use 1 tsp of Corriander Powder.
8. Provide 1 tsp of Cumin Powder.
9. Provide 1/2 tsp of Cayenne.
10. Take 1 tsp of Dried Mint.
11. Provide 1 tsp of Ground Black Pepper.
12. Take 1/2 tbs of Salt.
13. Get of Zucchini Filling.
14. Take 300 gms of Cauliflower (processed).
15. Take 300 gms of Mushrooms (processed) or replace/mix with mince beef.
16. You need 1 of Medium Tomato (finely chopped).
17. You need 1 of Medium Onion (finely chopped).
18. Take 2 of Garlic Cloves (crushed).
19. Prepare 1 tbs of Fresh Parsley (finely chopped).
20. Use 1 tbs of Fresh Corriander (finely chopped).
21. Take 1 1/2 tbs of Pine Nuts.
22. Use 1 tbs of Dried Mint.
23. Provide 2 tsp of Corriander Powder.
24. Provide 2 tsp of Cumin Powder.
25. Prepare 2 tsp of Paprika Powder.
26. Prepare 1 tsp of Ground Black Pepper.
27. Take 1 tbs of salt (or to taste).
28. Prepare of Others.
29. Use 6 of Zucchinis (cored).
30. Take of Approx 2 cups water.

After readying the ingridients, now you are ready to make your tasty Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) by following the guidances on this section:

Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact. Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. This recipe is perfect for summer when zucchini is cheaply available and it's too hot to turn on the oven!

Recipe : Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)

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