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🍽️ Stuffed Zucchini with Peppers and Mushrooms with Herb Ciabatta

811 kcal · 30 min · 4 servings

Ingredients

• Zucchini 4 pcs
• Salt pinch
• Onions, yellow 2 pcs
• Garlic cloves 2 pcs
• Peppers, red 2 pcs
• Mushrooms, brown 400 g
• Rapeseed oil 2 tbsp
• Pepper, black ground pinch
• Vegan shepherd's delight 300 g
• Thyme, fresh 10 g
• Rosemary, fresh 10 g
• Parsley, fresh 10 g
• Margarine, vegan 12 tbsp
• Ciabatta bread 2 pcs

Instructions

1. 1. Preheat the oven to 190 degrees Celsius fan-assisted.
2. 2. Wash the zucchinis thoroughly.
3. 3. Cut off the ends of the zucchinis.
4. 4. Cut the zucchinis in half lengthwise.
5. 5. Scoop out the soft center with a teaspoon until about 1 centimeter of rim remains.
6. 6. Lightly salt the zucchini halves.
7. 7. Halve the onions and remove the skin.
8. 8. Finely chop the onions.
9. 9. Peel the garlic clove.
10. 10. Finely chop the garlic as well.
11. 11. Wash the peppers.
12. 12. Remove the stem and seeds from the pepper.
13. 13. Cut the pepper into small cubes.
14. 14. Clean the mushrooms with a kitchen towel if necessary.
15. 15. Quarter the mushrooms.
16. 16. Heat oil in a frying pan over high heat.
17. 17. Fry the peppers, mushrooms, onions, and one garlic clove for about 4 minutes.
18. 18. Season the vegetables with salt and pepper.
19. 19. Place the zucchini halves on a baking sheet lined with baking paper.
20. 20. Distribute the fried vegetables evenly into the zucchini halves.
21. 21. Crumble the Genießerblock (a plant-based spread) with your hands.
22. 22. Sprinkle the crumbled block over the vegetables.
23. 23. Bake the zucchinis in the oven for about 25 to 30 minutes until golden yellow.
24. 24. Wash the herbs in the meantime.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves or needles from the stems if necessary.
27. 27. Finely chop the herbs.
28. 28. Mix about two-thirds of the herbs with the remaining garlic clove and margarine in a bowl.
29. 29. Season the herb-margarine mixture with salt and pepper.
30. 30. Make shallow diagonal cuts into the ciabatta loaves, but do not cut all the way through.
31. 31. Keep a distance of about 2 centimeters between the cuts.
32. 32. Spread the herb-margarine mixture into the cuts.
33. 33. Place the ciabatta on a rack in the oven.
34. 34. Bake the ciabatta for about 8 to 10 minutes until golden yellow.
35. 35. Plate the stuffed zucchinis.
36. 36. Decorate them with the remaining fresh herbs.
37. 37. Serve the herb ciabatta as desired.

Nutrition per serving

• kcal: 811
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 88 g