Stuffed Zucchini with Vegan Tzatziki

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Tired of heavy food and eager to try something new and refreshing? We got you! Try out our stuffed zucchini served with vegan tzatziki sauce – a fresh dish with a Mediterranean twist. Plus, if you have plenty of zucchini left in your fridge, this is a fun and delicious way to cook it. 

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

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Course: main dish

Cuisine: Vegan, Greek

Servings: 2-4

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INGREDIENTS:

For the stuffed zicchini:

🌱2 medium zucchini

🌱220 g canned chickpeas

🌱2 scallion sticks

🌱1 bell pepper

🌱100 ml tomato sauce

🌱150 gr vegan cheddar

🌱1/2 tsp smoked paprika

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱1/2 tsp coriander

🌱4 Tbsp olive oil

🌱Salt & pepper to taste

🌱Fresh parsley to serve

How to prepare them:

  1. Cut the zucchini in half and gently scoop the pulp
  2. In a medium pan, add 1 Tbsp of olive oil and the chickpeas. Season with smoked paprika, granulated onion, garlic powder and coriander the cook them until golden brown. Set aside, you’ll need them later.
  3. In the same pan, add 3 Tbsp of olive oil and cook the chopped scallion together with the bell pepper until tender
  4. Add the tomato sauce, the cooked chickpeas and the grated vegan cheddar and cook for 3 more minutes. There you have it! Your filling is done.
  5. Fill the zucchini with the mix and season with some pepper, then add a thin layer of vegan cheddar on top, for some extra flavour
  6. Cook them in the oven for 30 minutes at 220 degrees Celsius
  7. When done, sprinkle some fresh parsley on top

For the vegan tzatziki sauce:

🌱1 clove of garlic

🌱5 Tbsp vegan yogurt

🌱1 small cucumber

🌱1 Tbsp dill

🌱1 tsp salt

🌱2 Tbsp olive oil

How to prepare it:

  1. Mix well the grated garlic with a tsp of olive oil
  2. Add the vegan yogurt, the grated and well-squeezed cucumber, the dill and salt. Mix again
  3. Sprinkle some olive oil on top

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