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Vegan stuffed zucchini


Zucchini is a very popular vegetable for its versatility in the kitchen; it can be the ingredient of a tasty first course, serve as a side dish or be a single dish as in the case of stuffed zucchini.
We are also talking about a highly healthy vegetable for our body thanks to its high nutritional and therapeutic virtues.


In the article "Stuffing for zucchini" we illustrated a vegetarian recipe, today we will suggest the vegan version; a highly healthy and tasty dish that does not involve the use of animal derivatives.
The classic recipe for stuffed zucchini includes a meat-based mixture, but you can replace the filling to obtain a delicious vegan version that involves the use of chickpeas. But let's see in detail how to do the vegan stuffed zucchini following our recipe step by step.

Other delicious flavors are added to the chickpea cream, such as that of fresh diced tomatoes, grated lemon rind and fresh parsley, which blend well with the particular taste of chickpeas.

Vegan stuffed zucchini, the ingredients

  • 6 courgettes
  • 150 grams of boiled chickpeas
  • 1 onion
  • 5 ripe tomatoes
  • 5 tablespoons breadcrumbs
  • 1 untreated lemon
  • 1 sprig of parsley
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and Pepper To Taste

Vegan stuffed zucchini , the preparation

  1. After washing and drying the courgettes, cut them in half lengthwise
  2. With the help of a pipe cleaner, remove the internal pulp, which you will keep aside
  3. Transfer the courgettes to a baking sheet lined with parchment paper
  4. Take the pulp and chop it up well with the help of a fork
  5. In a non-stick pan, fry the finely chopped cloves with a drizzle of oil
  6. After a few seconds add the boiled chickpeas, the pulp of the courgettes and the finely sliced ‚Äč‚Äčonion
  7. Cook over medium heat until all the ingredients are soft: make sure all the water has evaporated
  8. Transfer the mixture to a blender and blend until the mixture is thick and homogeneous: if the mixture is too liquid, add breadcrumbs until you get an optimal consistency
  9. Chop the fresh parsley and grate the untreated lemon then add them to your mixture, along with a drop of oil
  10. Cut the tomatoes into cubes, remove the seeds and add them to the mixture as well
  11. Fill the hollow of the courgettes with the filling then sprinkle the surface with breadcrumbs and a drizzle of oil
  12. Bake in a preheated oven at 200 degrees for about 30-40 minutes, or until the courgettes are golden.
  13. If you prefer, you can briefly add almond flakes over the filling

PLEASE NOTE: to reduce cooking times in the oven, just blanch the courgettes for a few minutes


Video: Vegan Stuffed Zucchini (December 2021).