Meatless stuffed zucchini and tomatoes.

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Recipe Summary

prep:
40 mins
cook:
1 hr 30 mins
total:
2 hrs 10 mins
Servings:
11
Yield:
11 stuffed vegetables
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • 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.

Nutrition Facts

237 calories; protein 4.5g; carbohydrates 37.7g; fat 7.9g; sodium 54.9mg. Full Nutrition
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