Recipe of Super Quick Vegetarian stuffed zucchini, eggplants

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a distinctive dish, Vegetarian stuffed zucchini, eggplants. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian stuffed zucchini, eggplants Recipe. Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija CheeseKalyn's Kitchen. A great taste you will never forget!

You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. It’s 1 cup of rice (3/4 American, 1/4 Egyptian).
2. You need 1 tsp of cinnamon.
3. Prepare 1 tsp of salt.
4. Prepare 1/2 tsp of sweet pepper.
5. Make ready 1 of medium sized onion diced.
6. Take 6 cloves of garlic diced.
7. It’s 3 cloves of garlic minced.
8. Prepare 1 of big ripe tomato diced.
9. Prepare 1 tbsp of tomato paste.
10. Prepare 1 tsp of dried mint.
11. Make ready 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. You need 1 of lemon.

Koosa (Stuffed Zucchini) is light green and smaller in size.It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a.Stuffed Eggplants : Eggplants happens to be one of my most favorite veggies.Stuffed eggplants with spiced ground meat, stuffed with rice, yoghurt … I'll share the one with zucchini, since I've got so many requests from my Armenian viewers who are doing lent and vegan diet is much needed for those.

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..

Every year, my family would grow zucchini in the garden and every year, we'd have more.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.

This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer.Plant-based recipes, menus, cooking tips for vegans & vegetarians.Wash the eggplant well–do not peel.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.