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Before you jump to Stuffed Zucchini recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
For the most part, people have been trained to believe that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. Some foods actually do improve your mood when you consume them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.
Put together a trail mixfrom various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to raise your mood. This is possible because these foods are high in magnesium which increases serotonin production. Serotonin is a feel-good chemical that tells the brain how to feel at any given time. The more of it in your brain, the more pleasant you’ll feel. Not only that but nuts, specifically, are a great protein source.
So you see, you don’t have to turn to junk food or foods that are terrible for you to feel better! Try these tips instead!
We hope you got benefit from reading it, now let’s go back to stuffed zucchini recipe. You can have stuffed zucchini using 14 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Stuffed Zucchini:
- Get 3 2 or 3 Zucchini - cored and cut into pieces each
- Take 1 Onion small - diced fine
- Prepare 3 Garlic - minced fine
- Prepare 1 Tomatoes Canned -
- Prepare 2 tbsps Ketchup -
- Prepare 1⁄2 cup Rice Cooked -
- Take 1 tsp Cumin Seeds -
- Provide 1 tsp Coriander Powder -
- Use 1 tsp Chilli Powder -
- You need Cheese Grated
- You need to taste Salt
- Use Pepper
- You need Oil
- Get Optional Ground lamb beef or -
Instructions to make Stuffed Zucchini:
- Begin by cutting each zucchini into 2 large pieces horizontally. If the zucchini is large, you could get 3 pieces out of it. With a knife, slowly pull out the flesh from the middle of the zucchini, so you will get an empty zucchini cup. Be careful to not cut through the end of the zucchini cup :). Take the zucchini flesh and keep aside
- In a sauce pan, bring a can of tomatoes to a boil. Add the ketchup and let it simmer to form a nice tomato sauce. You can always use some ready made tomato sauce and just warm it up
- In a pan, toss in the cumin seeds in some hot oil. Sauté the finely chopped onion, minced garlic and the zucchini flesh. Add the rice and the coriander and chilli powder. Give it a quick stir, add the required amount of salt and pepper. I leave the grated cheese until we get to stuffing the zucchini because you don't want it to melt just yet!
- When it comes to stuffing the zucchini, quickly add the grated cheese to the rice mix and stuff the zucchinis. Try not to break them and I felt using my fingers to gently press the rice down the cup helped. Put the zucchinis vertically in the tomato sauce. Put the lid on and let it cook. Make sure the fire is on low because the only thing that needs to cook are the zucchinis
- If you noticed I added no meat, and it is because I made it vegetarian. Adding meat is just delicious for this recipe, so add it right before you add the rice. You can discard the zucchini flesh if you plan on doing this
- The zucchinis will get nice and soft and go from a dark shade of green to a lighter green color. This means its done - should take about 20-30mins
- Slowly take it out of the pan and arrange it on a serving tray. Spoon the tomato sauce over these zucchini and serve hot!
- To make it more of a complete meal, you can make a salad, some home-made hummus and some pita bread
Tender zucchini filled with a silky meat sauce, topped with cheese and baked until tender. Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. Six brilliant ways to stuff zucchini from Delish.com. Every summer I fall in love again with zucchini—but it takes a minute.
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