Healthy and fancy vegetarian dish…

I am sure most of the people must have resolved to eat healthy and stay healthy in 2013. After all health is the true wealth! I’d been not watching out what I am eating for the past couple of months and had been not working out as well. I feel I need to make a pause on this unhealthiness, also I want to eat more vegetarian dishes. Without any further delay today I went for a healthy grocery shopping and made a healthy yet delicious vegetarian dish for tonight’s dinner. This is the kind of vegetarian dishe I would like to have, this recipe is definitely going to be my top favorite for a very long time.

Cauliflower and Red Beans Stuffed Zucchini

 

Serves: 4 people

Ingredients

  • Zucchini, large- 5, halved lengthwise and scoop out the flesh leaving 2 inch of flesh on the skin
  • Olive oil- drizzle over each zucchini

For making stuffing

  • Olive oil- 1 tbsp
  • Onions, chopped small- 1
  • Zucchini flesh- scooped out of zucchini
  • Cauliflower, small- 1, cooked
  • Red kidney beans, canned- 1 can, drained
  • Dried basil- 2 tsp
  • Tomato paste- 2 tbsp
  • Soy sauce- 1 1/2 tbsp
  • Salt- to taste
  • Cilantro, chopped- 2 handful ( or use parsley)
  • Green onions, chopped- 1 stalk

While baking

  • Parmesan cheese, grated- to top the stuffing
  • Cheddar cheese, grated- to top the stuffing

Instruction

  • Wash the zucchinis thoroughly, cut lengthwise into halves and scoop out the flesh leaving 2 inch of flesh on the skin.
  • Preheat the oven to 350 F.
  • Place the zucchinis on a baking tray and drizzle with olive oil.
  • Bake for 35 minutes till zucchinis turn tender.
  • While the zucchinis are baking, get ready to make the stuffing.
  • Separate the cauliflower florets and cook it in boiling water till it turns tender.
  • Using a potato masher or wooden spoon, slightly mash the cauliflower, avoid over mashing the cauliflower, keep aside.
  • Place a large pan over medium heat, add olive oil, add onions and little salt, cook till onions turn tender.
  • Add the zucchini flesh that’s scooped out, cook for a few minutes.
  • Add the cooked cauliflower, combine well.
  • Add dried basil and cook covered for a minute.
  • Add the red kidney beans, cook covered for a few minutes.
  • Add the tomato paste and soy sauce, combine well, cook for a few minutes till the stuffing is no more watery.
  • Add the chopped cilantro and green onions, combine well, cook for a minute.
  • Remove the pan from the heat and keep aside.
  • Once the zucchinis have baked, top the zucchini skin with the prepared stuffing.
  • Garnish with parmesan cheese and cheddar cheese.
  • Increase the oven temperature to 400 F.
  • Place the stuffed zucchinis inside the oven and bake for 15 minutes till cheese has melted.
  • After that, turn on the broiler to low setting, place the baked zucchinis and broil for 30 seconds till the cheese turns golden in color.
  • Don’t broil for a long time as the cheese will burn fast.

 

 

 

Cauliflower and Red Beans Stuffed Zucchini
 
Serves: 4 people
Ingredients
  • Zucchini, large- 5, halved lengthwise and scoop out the flesh leaving 2 inch of flesh on the skin
  • Olive oil- drizzle over each zucchini
For making stuffing
  • Olive oil- 1 tbsp
  • Onions, chopped small- 1
  • Zucchini flesh- scooped out of zucchini
  • Cauliflower, small- 1, cooked
  • Red kidney beans, canned- 1 can, drained
  • Dried basil- 2 tsp
  • Tomato paste- 2 tbsp
  • Soy sauce- 1½ tbsp
  • Salt- to taste
  • Cilantro, chopped- 2 handful ( or use parsley)
  • Green onions, chopped- 1 stalk
While baking
  • Parmesan cheese, grated- to top the stuffing
  • Cheddar cheese, grated- to top the stuffing
Instructions
  1. Wash the zucchinis thoroughly, cut lengthwise into halves and scoop out the flesh leaving 2 inch of flesh on the skin.
  2. Preheat the oven to 350 F.
  3. Place the zucchinis on a baking tray and drizzle with olive oil.
  4. Bake for 35 minutes till zucchinis turn tender.
  5. While the zucchinis are baking, get ready to make the stuffing.
  6. Separate the cauliflower florets and cook it in boiling water till it turns tender.
  7. Using a potato masher or wooden spoon, slightly mash the cauliflower, avoid over mashing the cauliflower, keep aside.
  8. Place a large pan over medium heat, add olive oil, add onions and little salt, cook till onions turn tender.
  9. Add the zucchini flesh that’s scooped out, cook for a few minutes.
  10. Add the cooked cauliflower, combine well.
  11. Add dried basil and cook covered for a minute.
  12. Add the red kidney beans, cook covered for a few minutes.
  13. Add the tomato paste and soy sauce, combine well, cook for a few minutes till the stuffing is no more watery.
  14. Add the chopped cilantro and green onions, combine well, cook for a minute.
  15. Remove the pan from the heat and keep aside.
  16. Once the zucchinis have baked, top the zucchini skin with the prepared stuffing.
  17. Garnish with parmesan cheese and cheddar cheese.
  18. Increase the oven temperature to 400F.
  19. Place the stuffed zucchinis inside the oven and bake for 15 minutes till cheese has melted.
  20. After that,turn on the broiler to low setting,place the baked zucchinis and broil for 30 seconds till the cheese turns golden in color.
  21. Don’t broil for a long time as the cheese will burn fast.