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Vegetarian Stuffed Zucchini
Prep:
30 minutes
|
Cook:
25 minutes
5 servings
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Ingredients
5 large zucchini ( the same recipe can be used for tomatoes)
For the filling
1 onion chopped
2 cloves of garlic minced
1 carrot finely chopped
4 mushrooms chopped
1 cup partially cooked rice
½ cup chopped parsley leaves
½ cup chopped Cilantro leaves
¼ cup chopped mint leaves
2 TBSP olive oil
For the Sauce
2 TBSP olive oil
¼ cup freshly squeezed lemon juice
½ cup of water
3 sage leaves chopped
1 chopped clove garlic
1 tsp salt
¼ tsp pepper
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5 large zucchini ( the same recipe can be used for tomatoes)
For the Filling
1 chopped onion
2 cloves of garlic minced
1 chopped carrot finely
4 chopped mushrooms
250 grams partially cooked rice
30 grams chopped parsley leaves
8 grams chopped cilantro leaves
7.5 grams chopped mint leaves
2 TBSP (30 ml) olive oil
For the Sauce
2 TBSP (30 ml) olive oil
59 ml freshly squeezed lemon juice
118 ml water
3 chopped sage leaves
1 chopped clove garlic
1 tsp (5 ml) salt
¼ tsp (1.25 ml) pepper
No items found.
Rating
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Dietary Therapies
Dietary Requirements
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Occasion
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Disease state
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Instructions
Prepare the Filling
- Cook rice as per instructions but remove 5 minutes early, drain and set aside
- Place 2 TBSP of olive oil in a deep fry pan and heat over medium heat .
- Place chopped vegetables (onion, garlic, carrot and mushrooms) in the frying pan, and fry until vegetables are soft.
- In a medium sized bowl, place the partially cooked rice, add the fried vegetables and mix well.
- Add the chopped herbs (parsley, mint and cilantro) to the rice mixture and stir well
Prepare the Sauce
- Combine all ingredients in a bowl.
Combine and Cook
- Preheat the oven to 350°F (180°C)
- Wash each zucchini well .
- Cut each zucchini in half lengthwise.
- Scoop out the flesh
- Stuff each half zucchini with the filling and place on a baking sheet.
- Pour the sauce over the zucchinis.
- Bake in a 350°F (180°C) degree oven for 25 minutes or until zucchini has reached your desired tenderness.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes Booklet
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