Stuffed Zucchini Recipe without meat (vegetarian)

Zucchini are a kind of pumpkin that is consumed in countries like Argentina, Uruguay and Chile. One of the most traditional recipes in the homes of these regions is that of stuffed squash, which is generally prepared with minced meat.

However, this time, in this article we bring you a vegan and vegetarian option: stuffed zucchini without minced meat. This recipe is a delicious option, as it has many delicious ingredients that make it a fairly complete dish. In this way, you can serve it as a main dish or even as a dinner (in this case, you can make them lighter by removing the rice from the recipe). Do you want to know how to make stuffed zucchini without meat? Continue reading!

Ingredients to make Stuffed Zucchini without meat (vegetarian):

• 3 small pumpkins or zucchini
• 1 cup of rice
• 1 onion
• 1 small tomato
• 1 paprika
• 50 grams of soy meat
• 1 pinch of salt and pepper
• 2 cloves of garlic
• 1 pinch of nutmeg
• 30 grams of vegan Parmesan cheese

How to make stuffed zucchini without meat (vegetarian):

Cook the rice as you normally would: one cup of rice for two cups of water with salt (and seasonings) to taste.

Wash the zucchini well and cut them in half, remove the filling, trying not to leave the edges too thin. Instead, try to make them look like little boats, as in the image.

In a pot with plenty of water and a little salt, boil the squash for about three minutes. When you take them out, you can reserve some of the leftover hot water to soak the soy meat while you prepare the rest of the filling.

While the zucchini are cooking, wash very well and cut the onion, paprika and tomato into medium cubes.

In a frying pan with a splash of oil, fry the vegetables with a pinch of salt and seasonings to taste.

When the vegetables are soft, add the soy meat and the zucchini filling to the pan. Saute for a few more minutes and add salt, pepper and other seasonings to your liking.

Trick: We recommend using a little Worcestershire sauce so that the soy meat absorbs it.

While you fry the filling, prepare the zucchini in a baking tray, varnish them with a little olive oil, garlic, salt, pepper and nutmeg.

Mix the vegetables with the rice, or put them in layers inside the zucchini. Once you have filled them to the top, sprinkle a little vegan Parmesan cheese and put them au gratin in the oven at 180ºC.

Tip: If you prefer the vegetarian version of this recipe, you can use regular Parmesan cheese.

You can remove them from the oven once they are gratin. Serve your meatless stuffed zucchini hot and enjoy!