Best 3 Vegan Stuffed Zucchini And Tomatoes Recipes

ZUCCHINI STUFFED TOMATOES

Steps:

• Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
• With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
• In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
• Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
• Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
• Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

VEGAN STUFFED ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
• Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
• Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
• Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
• Bake in the preheated oven until the rice is tender, about 1 1/2 hours.

VEGAN STUFFED BAKED ZUCCHINI

Steps:

• Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
• Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
• add the zucchini flesh, garlic and carrot. Cook until heated through.
• Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.