Stuffed zucchini with vegetarian bolognese

Gevulde courgette met vegetarisch gehakt

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Stuffed zucchini with vegetarian bolognese

A delicious oven dish that combines health and taste in a unique way

Prep Time15

Cook Time35

Total Time50

Course: Main dish, vegetarian meat dish

Cuisine: Own recipe

Keyword: mediterranean oven dish, vegetarisch gehakt, zucchini recipe, stuffed zucchini, vegetarian meat, vegetarian bolognese

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 427kcal

Equipment

oven
stew pot
frying pan

Ingredients

4 round zucchini or 2 elongated
2 cloves garlic
10 cherry tomatoes
1 carrot
2 spring onion
300 gr vegetarian minced meat
1 tbl spoon soy sauce
200 ml passata
1 tbl spoon flat leave parsley
3 tbl spoon olive oil
½ cube vegetable broth
100 gr grated cheese

Instructions

Rinse the tomatoes and zucchini. Scrape the carrot clean. Now cut the tomatoes, carrot and garlic into small pieces. The spring onions in fine rings. Chop the fresh parsley.
Put 1 tbsp olive oil in a stew and fry the garlic together with the carrot. After 3 minutes add the tomatoes and spring onions. Place the lid on the pot and let it simmer gently for about 3 minutes. Then add the passata and the chopped parsley.
If you bought round zucchini, cut off the top and hollow them out with a spoon. Leave a 5mm wall. I freeze the flesh to add to a soup later. Then sprinkle the zucchini with some oil and season with salt and pepper. If you bought long zucchini, cut them in half lengthwise and scrape out the flesh with a spoon.
In a frying pan, put 1 tbsp olive oil and the vegetarian minced meat. I fry this separately with 1 tbsp soy sauce and season it with pepper. When the minced meat is fried, I add it to the sauce with vegetables. Mix well.
Preheat your oven to 200º.
Place/put the zucchini in an oven dish.
Fill the zucchini with the vegetarian minced mixture and sprinkle some grated cheese over it.
Place in the oven and bake for 30 minutes at 180º.
I served this dish with white rice, cooked in coconut milk and mixed with coriander and pistachios (an Asian touch but we like fusion...)

Notes

Stuffed zucchini with vegetarian bolognese is a delicious, healthy and innovative way to enjoy a classic Italian meal with a vegetarian twist. A dish that is very easy to prepare, making it perfect for both weeknights and special occasions.

The basis of this dish consists of courgettes, which are carefully hollowed out. I have chosen round zucchini or bulb zucchini here, but you can just as well take the elongated one. However, I think the effect of the hat on the round is a nice aspect. The filling is made with fresh vegetables such as spring onion, carrot and tomato, together with vegetarian minced meat. This mixture is then flavored with garlic, passata, parsley, herbs and a little soya, creating a deep, complex flavor that will surprise even the most dedicated meat lovers.

After stuffing the zucchini with this delicious sauce, they are topped with a layer of cheese - think mozzarella or Parmesan - and baked until golden brown and bubbly. This results in a dish that is not only delicious, but also a feast for the eyes, with the melting cheese and the vibrant colors of the vegetables.

If you are looking for a vegetarian meal that is both nutritious and tasty or if you want to eat less meat without sacrificing taste, then definitely try this recipe.

In short, "Stuffed zucchini with vegetarian bolognese" is a fantastic choice for anyone looking for a healthy, nutritious and delicious meal. It's simple enough for a weeknight, yet impressive enough for guests. Try it today and discover how delicious vegetarian food can be!

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