Filled zucchini

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Recipe by Damaris Beems Course: MainCuisine: Arab
Servings

4

Preparation

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

These nice and round courgettes are not very common, but sometimes you encounter them at the little Turkish or Moroccan shops. If I find them I immediately by 10 of them, I can’t help myself. With the tasty and light filling, you serve a stunning meal. A real Sunday lunch candidate, if you ask me. Oh, and because of their round shape they are easy to fill up.

Ingredients

  • 10 round courgettes

  • 150 gram basmati rice

  • 5 ripe tomatoes

  • 1 bouquet mint and parsley

  • vegan chicken broth

  • 2 lemons

  • salt en pepper

  • sea salt

  • olive oil

preparation

  • Cut off the top of the zucchini and place large quantity of sea salt on the flesh. This way it will soften and it will become easier to scoop it out after ten minutes.
  • Cook in the meantime the rice in the chicken broth. Cut the red onion into small pieces and the same for the tomatoes. Cut the leaves of the herbs.
  • When the rice is done, drain it and let all the damp evaporate. Then add the red onion, the tomatoes and the herbs. Add also the lemon juice (of both lemons) and 3 table spoons of olive oil. Stir well. Don’t be shy with the lemon juice, this is what makes this dish so nice.
  • Preheat the oven at 200 degrees. Place the zucchini’s in there in a platter and let them get cooked in the next 45 minutes. After 20 minutes you could also add some vegan cheese, if you lift up the ‘lids’ and let it melt nicely.

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