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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 Methods To Live Green And Conserve Money In The Kitchen.

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Maybe the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. As soon as you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you ensure that the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all accomplish, without difficulty. A lot of it truly is basically making use of common sense.

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