**STUFFED ZUCCHINIS**
by Patricia Torena
This is, undoubtedly, one of my grandma’s favourite recipes. Stuffed zucchinis - or how she used to call them “Zapallitos rellenos” - are super tasty, versatile and easy to make. My vegan version of this recipe (original uses ground beef) consists of zucchinis that are stuffed with a well seasoned soy meat, topped with a white sauce, sprinkled with plant based parmesan cheese (this is a recipe I will post soon!) and then broiled. Believe me, they are not only healthy and low in carbs but also extremely delicious.
My grandma used to top them with Béchamel sauce, but I prefer to use the Cauliflower cream (I shared in my previous posts) which gives the same richness and creaminess without the extra calories and the need of dairy.
Ingredients
1. In a large sauce pot, bring water to boil over high heat. Add a pinch of salt and cook zucchinis cut in half, until slightly soft, about 10 minutes. Remove from water and set aside to cool. You can also cook them using a steemer until tender. Carefully, remove the zucchini filling with a spoon, as shown in the picture. You can draw a line with a knife around all the filling so it is easier to remove. Strain the filling to remove liquids and keep aside.
3. Stir in ground soy meat (or a plant based protein of your choice) and break it down with a wooden spoon. Add red wine and tomato paste. Cook the mixture over medium heat until the beef is fully cooked and wine is reduced, about 10-15 minutes.
This is, undoubtedly, one of my grandma’s favourite recipes. Stuffed zucchinis - or how she used to call them “Zapallitos rellenos” - are super tasty, versatile and easy to make. My vegan version of this recipe (original uses ground beef) consists of zucchinis that are stuffed with a well seasoned soy meat, topped with a white sauce, sprinkled with plant based parmesan cheese (this is a recipe I will post soon!) and then broiled. Believe me, they are not only healthy and low in carbs but also extremely delicious.
My grandma used to top them with Béchamel sauce, but I prefer to use the Cauliflower cream (I shared in my previous posts) which gives the same richness and creaminess without the extra calories and the need of dairy.
✔️ Low in carbs and dairy.
✔️ Many variations: you can also use other plant based proteins such as crumbled tempeh or tofu, TVP textured vegetable protein, beans, etc. 🌱💪🌱🙌
I hope you enjoy it and fall in love with it just like I did! 💟
Ingredients
(3 to 4 servings)
- 4 big zucchinis, cut in half lengthwise
- 2 to 3 cups of Cauliflower cream
- 1 Lb of ground soy meat (I like the brand Yves)
- 1 medium onion, finely chopped
- 1/2 bell pepper of 2 different colours (I used yellow and orange), finely diced
- 3 cloves garlic, minced
- 2 plant based bacon strips
- 1 tablespoon tomato paste
- 1/4 cup red wine
- 1/4 cup vegan parmesan cheese
- 1 tablespoon olive oil (or coconut oil)
- Salt and pepper to taste
Step by Step
1. In a large sauce pot, bring water to boil over high heat. Add a pinch of salt and cook zucchinis cut in half, until slightly soft, about 10 minutes. Remove from water and set aside to cool. You can also cook them using a steemer until tender. Carefully, remove the zucchini filling with a spoon, as shown in the picture. You can draw a line with a knife around all the filling so it is easier to remove. Strain the filling to remove liquids and keep aside.
2. Heat the oil in a medium skillet over medium heat. Add the vegan bacon (if using) and cook until lightly browned. Stir in onion, bell peppers and garlic, cook, stirring frequently, until golden brown, about 5 minutes. Add garlic and cook for 1 more minute.
3. Stir in ground soy meat (or a plant based protein of your choice) and break it down with a wooden spoon. Add red wine and tomato paste. Cook the mixture over medium heat until the beef is fully cooked and wine is reduced, about 10-15 minutes.
3. Remove from heat, and allow to cool for 5 minutes. Stir in zucchinis filling and 1 cup of - very thick - Cauliflower cream. Mix altogether and add salt and pepper to taste.
3. Preheat the oven to 225 ℉. Place zucchinis in a baking dish, previously greased. Stuff zucchinis with the protein mixture and top with (light) Cauliflower cream - you can add a bit of almond milk or water to make the cream lighter. Sprinkle Parmesan cheese (if using) or any cheese of your choice.
4. Place the baking dish in the medium oven rack and cook for 20 minutes. Adjust the oven to broil, and broil until browned on the top. Remove from oven and allow to cool. Serve with salad, baked potatoes or your favourite sides!
ENJOY!!
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