How to Make ❣ Tasty Stuffed zucchini (vegetarian) Recipes ❣ by Rachel Khoo

Making Recipes Stuffed zucchini (vegetarian) using 9 ingredients and 9 steps

Stuffed zucchini (vegetarian). - A vegetarian stuffed zucchini recipe with artichokes, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping. Adapted from Cooking Light's Stuffed Zucchini with Cheesy Breadcrumbs. This post may contain affiliate links. - If you are like numerous us, you know that you ought to be consuming more healthy. Nevertheless, making a constructive change in your consuming habits doesn't suggest which you can't make your favorite recipes anymore. With the renewed interest in healthy cooking and consuming, there are many new and attention-grabbing ways to adapt your time-tested recipes to make them better for you- and you can do it with out sacrificing a bit of taste. It doesn't matter why you're changing your consuming habits- on your health or your appearance- making changes does not imply giving up all your favorite foods.

I love cooking with zucchini and other types of squash! There are so many different flavors you could "stuff" into them. Today I'm sharing one of my. Zucchini has never been tastier than when stuffed with Sargento® Shredded Parmesan Cheese, chopped tomatoes and mushrooms with basil.

➽ 2 zucchini.
➽ 2 mozzarella slices.
➽ 1/4 texturized soy (dry).
➽ 1 cup mushrooms.
➽ 2 green onion.
➽ 1/2 tablespoon seeds (I used a mixture of sunflower, pumpkin, flaxseeds and chia seeds).
➽ 1/2 tablespoon olive oil.
➽ Spices: Garlic powder, salt, pepper, oregano, thyme, cayenne and cumin.
➽ 1/2 cup tomato sauce (homemade or already done).

Replace the rice with cooked cauliflower rice if you want a lower-carb. Now, most recipes for vegetarian and vegan stuffed zucchini call for baking them in the oven. Zucchini has never been tastier than when stuffed with Sargento® Shredded Parmesan Cheese, chopped tomatoes and mushrooms with basil. 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.

First cut the zucchini in 2 parts and quit the seeds part. Put in the oven the zucchini for 20 minutes at 400 F.
Cut the inside of the zucchini in small dices, also the mushrooms and the green onions.
The texturized soy put it in the microwave for 5 minutes with the same volume of water than texturized soy.
Put in a frying pot the olive oil, and put the zucchini dices, the texturized soy, the green onions and the mushrooms (in this order, wait a little bit between all of them). Put all the seasoning once the mushrooms are almost done, and the tomate sauce. Once everything is mixed, let it cooling down..
Take the zucchinis and put the mixture inside. If you want you can add some egg to get more consistency.
Put the mozzarella and the seeds and again to the oven for 20 minutes.
Enjoy!!! You will be surprised of how the texturized soy tastes to ground turkey or so. This dish is great nutritionally talking, super tasty and delicious! Tell me if you try :).
Nutrient information + texturized soy.
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Stuffed zucchini (vegetarian) - Replace the rice with cooked cauliflower rice if you want a lower-carb. Now, most recipes for vegetarian and vegan stuffed zucchini call for baking them in the oven. Zucchini has never been tastier than when stuffed with Sargento® Shredded Parmesan Cheese, chopped tomatoes and mushrooms with basil. 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.