Healthy and delicious vegetarian appetizer…
When I had a lot of zucchinis sitting idle in my fridge, I turned them into these fancy stuffed zucchinis.
This is the kind of vegetarian dish I would like to have, turned out delicious.
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- 1 tsp
- Cilantro, chopped- 2 tbsp ( 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, scoop out the flesh leaving 2 inches 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 them in boiling water till soft.
- 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 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 turns dry.
- Add the chopped cilantro and green onions, combine well, cook for a minute.
- Remove the pan from the heat and keep it aside.
- Once the zucchinis have baked, top the zucchini 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
Author: Thas
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- 1 tsp
- Cilantro, chopped- ¼ cup ( 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
- Wash the zucchinis thoroughly, cut lengthwise into halves, scoop out the flesh leaving 2 inches of flesh on the skin.
- Preheat the oven to 350 F.
- Place the zucchinis on a baking tray, 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 in boiling water till it turns soft.
- 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 salt, cook till onions turn soft.
- 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 400F.
- Place the stuffed zucchinis in the oven and bake for 15 minutes till the 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.
