Vegan Stuffed Zucchinis

Round Zucchinis. They look so cute, taste so fresh and can be used in so many different ways. We love to use veggies in a new and creative way. That is, why we created our new “vegan stuffed zucchinis” recipe.

This is our new, favorite, vegan dinner recipe. It is perfect for a colder summer evening at home, fast and full of nutrients and fiber. The secret of this recipe is to use black/brown rice instead of normal rice. It gives the whole recipe a special kick. You should get yourself some round zucchinis and try this recipe as soon as possible. Trust us, it is worth the hype.

Yield 4

Author Thedashiway

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

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Vegan Stuffed Zucchinis

If you want to create a keto version with meat, repace the rice with minced meat.

Ingredients

• 4 Round Zucchinis
• 250 g Mushrooms
• 200 g Black Rice
• 100 g vegan cheese
• 2 tbsp tomato paste
• 2 Cans of tomato sauce
• 1 tbsp Olive oil
• 30 g Chervil
• 2 Onions
• 1-2 tbsp of Salt, Paprika Powder and Garlic Powder

Instructions

1. Wash the round Zucchinis, cut off a thin slice of the bottom so they can stand. Cut off the top (keep it for baking) and take out the inside. Make sure you don't break the bottom or the sides. Step by Step Video is available on our Instagram account.
2. Cook black rice according to the instructions on the box
3. Cut Onions and Mushrooms into small pieces
4. Heat up Olive oil in a pan, add Onions and Mushrooms and fry for 5 Minutes.
5. Add tomato paste and vegan cheese and mix everything well together
6. Add Mushroom cheese paste to rice and mix well. Add Chervil.
7. Fill Zucchinis with rice mix.
8. Take your canned tomato sauce and pour into a casserole dish.
9. Add some salt if needed, add the stuffed zucchinis and cover with the top
10. Bake for 40 Minutes on 180°

Nutrition Facts

Calories

360

Fat

20 g

Carbs

50 g

Nutritions are caluclated per portion

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