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Vegan Stuffed Zucchini and Tomatoes

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"Meatless stuffed zucchini and tomatoes."
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2 h 10 m servings 240 cals
Original recipe yields 11 servings (11 stuffed vegetables)

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
  3. 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.
  4. Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
  5. 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.
  6. Bake in the preheated oven until the rice is tender, about 1 1/2 hours.

Nutrition Facts

Per Serving: 240 calories; 8 g fat; 38.5 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 60 mg sodium. Full nutrition

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