Below, I'll show you how to make a stuffed veggie squash. For the filling, I used tempeh, a fermented soy product. It can be substituted for tofu, boiled chickpeas, or beans. The zucchini remain firm, do not boil over, and the filling perfectly complements them.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Zucchini
Dish: Snacks / Stuffed
Diet: Vegetarian food
- Zucchini - 2 Pieces (medium size)
- Tempe - 130 Grams
- Cherry tomatoes - 4-5 Pieces
- Dill - 1/4 Bunch
- Sour cream - 2-3 Art. spoons
- Cheese - 50 Grams
- Salt - To taste
- Ground black pepper - To taste
- Paprika - 1/2 Teaspoon
- Soy sauce - 1 Tbsp. the spoon
How to make Stuffed Vegetarian Zucchini
Prepare all ingredients.
Wash the zucchini. If your skins are flawed or tough, use a vegetable peeler to cut them off. Cut the courgette into 3-4 pieces. Cut the pulp in the center, but leave a thin bottom.
Pre-boil tempeh in hot water for 15 minutes. Fry tempeh until golden brown. Add paprika and soy sauce, stir.
Cut the middle of the courgettes and tomatoes into small cubes. Add to the tempo, simmer until soft. Season with salt and pepper to taste, add sour cream and finely chopped garlic. Simmer everything together until the excess liquid evaporates. The filling should be thick.
Boil the zucchini in boiling salted water for about 5-7 minutes. Drain, rinse the zucchini with cold water.
Fill the zucchini with the filling.
Sprinkle with grated cheese on top. Send to a preheated oven to 190 degrees for 10-15 minutes.
The stuffed vegetarian zucchini is ready, bon appetit!