Easy Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) Recipes

Easy Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) Recipes

The ingredients Easy Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) Recipes

  1. The Sauce
  2. 700 ml bottle Tomato Passata
  3. 1 Can Chopped tomatoes
  4. 1 Medium Onion (finely chopped)
  5. 2 Garlic Cloves (crushed)
  6. 1-2 whole dried Chili
  7. 1 teaspoon Corriander Powder
  8. 1 teaspoon Cumin Powder
  9. 1/2 teaspoon Cayenne
  10. 1 tsp Dried Mint
  11. 1 tsp Ground Black Pepper
  12. 1/2 the best spinner’s Salt
  13. Zucchini Filling
  14. 300 gms Cauliflower (processed)
  15. 300 gms Mushrooms (processed) or replace/mix with mince meat
  16. 1 Medium Tomato (finely chopped)
  17. 1 Medium Red onion (finely chopped)
  18. 2 Garlic herb Cloves (crushed)
  19. 1 tbs Fresh Parsley (finely chopped)
  20. 1 the best spinner’s Fresh Corriander (finely chopped)
  21. 1/2 tbs Pine Almonds
  22. 1 tbs Dried Great
  23. 2 tsp Corriander Dust
  24. 2 tsp Cumin Dust
  25. 2 tsp Paprika Dust
  26. 1 tsp Ground Black color Pepper
  27. 1 tbs sodium (or to taste)
  28. Other folks
  29. 6 Zucchinis (cored)
  30. Approx 2 cups water

Step-step making Easy Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) Recipes

  1. For the Sauce – prepare ingredients as per ingredients list. Saute the onion (in olive oil which I accidentally left out of the ingredients list) and garlic on low for approx 5mins. Add the chili, herbs and Spices and stir. Add the tinned tomato and passata and simmer on low.

  2. While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also)

  3. For the zucchini filling, prepare the ingredients as per the ingredients list. Mix all of the ingredients together in a bowl. In a frying pan, add a tbs or so of oil and fry the filling mixture on low, stirring regularly for approx 7mins and set aside.

  4. By this time, you can turn the sauce off and set aside. Take out a cup of the sauce and mix into the filling mixture.

  5. To core the zucchini, use whichever utensils work for you. I use a combination of a knife, teaspoon, large spoon and a tea towel (wrapped around the spoon handle). You can also half the zucchini if you are using long green Zucchinis and core out each side rather than the whole zucchini.

  6. Fill the cored zucchinis with the filling mixture.

  7. Place the sauce on the bottom of the pot. Place the zucchini in the pot standing up right. Pour in around 1-2 cups Water. Cover and simmer for approx 45mins to an hour (or bake in an oven for an hour and half).

  8. Serve – I serve mine with a Greek or Coconut Yoghurt and or feta also