Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Veggie Stuffed Zucchini
Prep Time
10 minutes
Cooking Time
40 minutes
Yields
4
Ingredients
- 4 medium zucchini (1-1½ kg);
- 1 red onion;
- 1 head of garlic;
- 1 tomato (250 g);
- 100 ml of white wine;
- 2 eggs;
- 1 tbsp. basil;
- 1 tsp paprika;
- 1 tsp salt;
- 3 tbsp. olive oil;
- ½ tsp pepper
Directions
- Preheat the oven to 400℉;
- Wash and cut the zucchini in half. Use a spoon to carve their core and collect it in a cooking pot;
- Sprinkle the carved boats with olive oil and some salt. Then put them in a pan and bake for about 10-15 minutes;
- Finely chop the onion and garlic and sauté with the zucchini core in white wine and olive oil for 10 minutes;
- Cut the tomato and add the spices to the zucchini sauce for another 4-5 minutes;
- Add 2 eggs to all this, miv well and remove from the heat as soon as it solidifies (2-3 minutes);
- Fill the zucchini "beds" with the mix using a spoon and return them to the oven for another 30 minutes.
Notes
Alternatives:
- Vegan may prefer to thicken the sauce using 1 tbsp. of flour (almond meal for keto or gluten-free diet);
- Instead of tomatoes you can use 100 g of tomato puree;
- For the filling sauce you can add a bell pepper and/or cheese to your liking, and grate yellow cheese on top.