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

Before you jump to Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all perform, without difficulty. A lot of it really is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to stuffed zucchini (low carb, vegetarian/vegan option also) recipe. You can cook stuffed zucchini (low carb, vegetarian/vegan option also) using 30 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
  1. You need The Sauce
  2. Use 700 ml bottle Tomato Passata
  3. Take 1 Can Chopped tomatoes
  4. Prepare 1 Medium Onion (finely chopped)
  5. You need 2 Garlic Cloves (crushed)
  6. Get 1-2 whole dried Chili
  7. Prepare 1 tsp Corriander Powder
  8. Get 1 tsp Cumin Powder
  9. Get 1/2 tsp Cayenne
  10. Take 1 tsp Dried Mint
  11. You need 1 tsp Ground Black Pepper
  12. Take 1/2 tbs Salt
  13. Use Zucchini Filling
  14. Get 300 gms Cauliflower (processed)
  15. Prepare 300 gms Mushrooms (processed) or replace/mix with mince beef
  16. Prepare 1 Medium Tomato (finely chopped)
  17. Prepare 1 Medium Onion (finely chopped)
  18. Provide 2 Garlic Cloves (crushed)
  19. Use 1 tbs Fresh Parsley (finely chopped)
  20. Get 1 tbs Fresh Corriander (finely chopped)
  21. Use 1 1/2 tbs Pine Nuts
  22. You need 1 tbs Dried Mint
  23. Provide 2 tsp Corriander Powder
  24. Get 2 tsp Cumin Powder
  25. Get 2 tsp Paprika Powder
  26. Take 1 tsp Ground Black Pepper
  27. Take 1 tbs salt (or to taste)
  28. You need Others
  29. Prepare 6 Zucchinis (cored)
  30. Use Approx 2 cups water
Steps to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
  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 😁

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