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Vegetarian Stuffed Zucchini with Tomatoes and Parmesan Recipe
Ingredients
- 4 zucchini, halved and seeds scooped out
- 15 mL (1 tbsp.) olive oil
- 225 g (1/2 lb) Vegeat beefless ground
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 2 Italian tomatoes, diced
- To taste fresh basil, chopped
- 180 mL (3/4 cup) grated cheddar cheese
- 80 mL (1/3 cup) grated Parmesan cheese
- 125 mL (1/2 cup) store-bought tomato sauce
- To taste salt
- To taste ground pepper
| PREP TIME 10m |
COOK TIME 20m |
TOTAL TIME 30m |
YIELD 4 servings |
|---|
Instructions
- Place the halved zucchini on a baking tray lined with parchment paper.
- Bake in the oven at 400 °F (200 °C) for 15 minutes.
- In the meantime, in a non-stick pan, heat half of the oil.
- Cook the beefless ground for 5 minutes (or until golden brown).
- Season, then set aside.
- In the same pan, heat the remaining oil.
- Soften the onions and garlic for 2–3 minutes.
- Add the tomatoes and basil.
- Mix.
- Remove from heat.
- Add the cooked beefless ground, cheddar, and half of the Parmesan.
- Mix gently.
- Garnish the zucchini halves with a little tomato sauce.
- Add the beefless ground filling.
- Sprinkle on the remaining Parmesan.
- Broil (brown) for 5 minutes.
- Serve with an arugula salad for a complete meal.
A recipe from Iga
2020-10-29
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