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Before you jump to Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.
We are very mindful that eating healthy foods can help us truly feel better within our bodies. Increasing our consumption of well balanced meals while reducing the intake of unhealthy types contributes to a more healthy feeling. A bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. You can spend several hours at the food market searching for the right snack foods to make you feel healthy. Here are a handful of healthy snacks that can be used when you need an instant pick me up.
One of the most popular snack foods is natural yogurt. Eating fat free yogurt in place of a healthy larger lunch isn’t a good idea. You can not beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich source of wholesome minerals and vitamins. Yogurt is easy for the body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Try putting in some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a yummy snack.
A large selection of quick health snacks is easily available. Determining to live a healthy lifestyle can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to stuffed zucchini (low carb, vegetarian/vegan option also) recipe. To make stuffed zucchini (low carb, vegetarian/vegan option also) you only need 30 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
- Use The Sauce
- You need 700 ml bottle Tomato Passata
- Take 1 Can Chopped tomatoes
- Use 1 Medium Onion (finely chopped)
- Use 2 Garlic Cloves (crushed)
- Use 1-2 whole dried Chili
- Provide 1 tsp Corriander Powder
- Provide 1 tsp Cumin Powder
- You need 1/2 tsp Cayenne
- Take 1 tsp Dried Mint
- Provide 1 tsp Ground Black Pepper
- Take 1/2 tbs Salt
- Get Zucchini Filling
- You need 300 gms Cauliflower (processed)
- Get 300 gms Mushrooms (processed) or replace/mix with mince beef
- Take 1 Medium Tomato (finely chopped)
- Provide 1 Medium Onion (finely chopped)
- Provide 2 Garlic Cloves (crushed)
- Take 1 tbs Fresh Parsley (finely chopped)
- You need 1 tbs Fresh Corriander (finely chopped)
- Get 1 1/2 tbs Pine Nuts
- Use 1 tbs Dried Mint
- Prepare 2 tsp Corriander Powder
- Prepare 2 tsp Cumin Powder
- Prepare 2 tsp Paprika Powder
- Get 1 tsp Ground Black Pepper
- You need 1 tbs salt (or to taste)
- Provide Others
- You need 6 Zucchinis (cored)
- Use Approx 2 cups water
Steps to make Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also):
- For the Sauce - prepare ingredients as per ingredients list. Saute the onion (in olive oil which I accidentally left out of the ingredients list) and garlic on low for approx 5mins. Add the chili, herbs and Spices and stir. Add the tinned tomato and passata and simmer on low.
- While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also)
- For the zucchini filling, prepare the ingredients as per the ingredients list. Mix all of the ingredients together in a bowl. In a frying pan, add a tbs or so of oil and fry the filling mixture on low, stirring regularly for approx 7mins and set aside.
- By this time, you can turn the sauce off and set aside. Take out a cup of the sauce and mix into the filling mixture.
- To core the zucchini, use whichever utensils work for you. I use a combination of a knife, teaspoon, large spoon and a tea towel (wrapped around the spoon handle) 😂. You can also half the zucchini if you are using long green Zucchinis and core out each side rather than the whole zucchini.
- Fill the cored zucchinis with the filling mixture.
- Place the sauce on the bottom of the pot. Place the zucchini in the pot standing up right. Pour in around 1-2 cups Water. Cover and simmer for approx 45mins to an hour (or bake in an oven for an hour and half).
- Serve - I serve mine with a Greek or Coconut Yoghurt and or feta also 😁
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