Stuffed vegetables are a great solution to enjoy a tasty, and out of the ordinary, vegetarian dish.
Italian tradition offers many options in this sense, just watch out that in most Italian restaurants they will be served with bread crumbs.
Cook it yourself to ensure they're gluten-free, you will have fun experimenting different types of fillingI
100 gr vegetarian or soy minced
20 cherry tomatoes
70 gr grated cheese
Oil, salt, pepper and chili to taste
Cut the zucchini in 4 cylinders, scoop out the interior and place it in a bowl. Season the interior with oil, salt and pepper and add the minced. Chop the onions.
Cook the onions in a skillet until golden, the add the zucchini interior and minced for about 10 minutes. Add the tomatoes at the end (cut in halves).
Stuff the zucchini cylinders with the mix and place in a small rounded tin. Fill the rest of the tin with remaining mix and lastly sprinkle the cheese on to the zucchini.
Bake in pre-heated oven at 180 °C for 40 minutes. Serve while hot!
TIPS: Adjust the interior mix however you prefer. You can use normal minced meat, or make the dish fully vegan by replacing the cheese.
Have you tried it? Do you have any suggestions? Leave your comment!