← All recipes

🍽️ Veggie Stuffed Zucchini with Vegan Mince and Pumpkin Quinoa

464 kcal · 30 min · 4 servings

Ingredients

• zucchini 4 pcs.
• salt pinch
• onions, yellow 1 pcs.
• garlic cloves 2 pcs.
• pepper, red 1 pcs.
• corn from the can 80 g
• kidney beans 80 g
• Vemondo vegan mince 275 g
• tomato paste 1 tbsp
• pepper, black ground pinch
• chili, ground pinch
• Vemondo gratin delight 70 g
• oil 2 tbsp
• Veggie Mix pumpkin quinoa 400 g
• basil, fresh 15 g

Instructions

1. 1. Preheat your grill.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut off the hard ends on both sides of the zucchini.
4. 4. Cut the zucchini in half lengthwise through the middle.
5. 5. Take a teaspoon and carefully scoop out the soft inside.
6. 6. Make sure to leave about one centimeter of the shell intact so it stays sturdy.
7. 7. Lightly salt the hollowed-out zucchini halves.
8. 8. Halve an onion and remove the outer skin.
9. 9. Finely chop the onion.
10. 10. Peel the garlic cloves.
11. 11. Finely chop the garlic as well.
12. 12. Wash the bell pepper.
13. 13. Remove the green stem and seeds from the bell pepper.
14. 14. Cut the bell pepper into coarse cubes.
15. 15. Drain the corn and beans in a sieve.
16. 16. Rinse the vegetables under running water.
17. 17. Let the vegetables drain well.
18. 18. Take a large bowl.
19. 19. Add the vegan mince to the bowl.
20. 20. Add the chopped onion.
21. 21. Add the chopped garlic.
22. 22. Add the tomato paste.
23. 23. Add the diced bell pepper.
24. 24. Add the drained kidney beans.
25. 25. Add the drained corn.
26. 26. Mix all ingredients well together.
27. 27. Season the mixture with salt.
28. 28. Season the mixture with pepper.
29. 29. Season the mixture with chili.
30. 30. Fill the zucchini halves evenly with the mince mixture.
31. 31. Sprinkle the vegan grated cheese over the stuffed zucchini.
32. 32. Place the zucchini on the grill.
33. 33. Bake the zucchini for about 15 to 20 minutes.
34. 34. Bake them until golden yellow.
35. 35. Heat two tablespoons of oil in a pan.
36. 36. Set the heat to medium to high.
37. 37. Add the frozen pumpkin-quinoa mix to the pan.
38. 38. Heat the mix for about two minutes with the lid closed.
39. 39. Remove the lid.
40. 40. Cook the mix for another six to eight minutes.
41. 41. Wash the basil.
42. 42. Shake the basil dry.
43. 43. Pluck the leaves from the stems.
44. 44. Finely chop the basil leaves.
45. 45. Carefully remove the stuffed zucchini from the grill.
46. 46. Distribute the zucchini onto plates.
47. 47. Add the pumpkin-quinoa vegetable mix.
48. 48. Sprinkle the dish with the fresh basil.
49. 49. Serve the food.

Nutrition per serving

• kcal: 464
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 53 g