{"id":31813,"date":"2020-11-23T10:07:18","date_gmt":"2020-11-23T08:07:18","guid":{"rendered":"https:\/\/totallywellness.rs\/recepti\/posne-punjene-tikvice\/"},"modified":"2021-09-14T17:05:17","modified_gmt":"2021-09-14T15:05:17","slug":"vegan-stuffed-zucchini","status":"publish","type":"recepti","link":"https:\/\/totallywellness.rs\/en\/recipe\/vegan-stuffed-zucchini\/","title":{"rendered":"Vegan stuffed zucchini"},"content":{"rendered":"

You can find the recipe for STUFFED ZUCCHINI in almost every cookbook, as that\u2019s one of the most popular dishes of vegan cuisine in the last few years. However, the key difference is always the filling. Mine contains onion, cooked chickpeas, pelati, cooked quinoa, and vegan parmesan (the recipe can be found on my website). Serve them with fresh basil and enjoy with your family.<\/p>\n

Ingredients for zucchini:<\/strong><\/p>\n

4 zucchini, medium-sized
\n1-2 tsp grapeseed oil
\n\u00bd tsp salt
\n\u00bd tsp ground garlic
\na pinch of red chili pepper flakes<\/p>\n

Ingredients for filling:<\/strong>
\n2 tbsp olive oil
\n1 small-size red onion
\n4 garlic cloves
\n200 g cooked chickpeas
\n1 can (250 g) pelati
\n4 tbsp cooked quinoa
\n2 tbsp vegan parmesan<\/p>\n

Decoration (optional):<\/strong>
\nFresh basil
\nVegan parmesan
\nRed chili pepper flakes<\/p>\n

Instructions:<\/strong>
\n1. Cut the zucchini in half lengthwise and take out the seeds and part of the flesh with a spoon.
\n2. Coat them with grapeseed oil and season with salt, ground garlic, and red chili pepper flakes.
\n3. Put the zucchini upside down in a pan lined with baking paper, and bake them for about 10 minutes, until they soften.
\n4. Simmer the onions and add the chickpeas, pelati, and quinoa after 3-4 minutes. Stir everything well and leave to cook for about 3-4 minutes. Fill the zucchini with this mixture.
\n5. Sprinkle vegan parmesan over zucchini and bake in the oven at 200 \u00b0C for about 20-25 minutes, or until they get redden and crispy.
\n6. Serve it with ingredients as desired and enjoy.<\/p>\n

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