← All recipes

🍽️ Vegan Stuffed Zucchini Boats with Vemondo Mince

558 kcal · 30 min · 4 servings

Vegan Stuffed Zucchini Boats with Vemondo Mince Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius with fan.
  2. 2. Wash the zucchini thoroughly.
  3. 3. Cut off the ends of the zucchini.
  4. 4. Cut the zucchini in half lengthwise.
  5. 5. Remove the soft inner flesh with a teaspoon.
  6. 6. Make sure to leave a border of about 1 centimeter thick.
  7. 7. Salt the hollowed-out zucchini halves.
  8. 8. Halve an onion and peel it.
  9. 9. Finely chop the onion.
  10. 10. Peel a clove of garlic.
  11. 11. Finely chop the garlic as well.
  12. 12. Place the Vemondo vegan mince into a bowl.
  13. 13. Add the chopped onion.
  14. 14. Add the chopped garlic.
  15. 15. Add tomato paste.
  16. 16. Add herbs de Provence.
  17. 17. Mix all ingredients well together.
  18. 18. Season the mixture with salt.
  19. 19. Season the mixture with pepper.
  20. 20. Place the zucchini halves on a baking sheet.
  21. 21. Distribute the vegan mince mixture evenly into the zucchini.
  22. 22. Sprinkle vegan grated cheese over the top.
  23. 23. Place the tray in the oven.
  24. 24. Bake the zucchini for about 25 to 30 minutes.
  25. 25. Bake until golden yellow.
  26. 26. Put rice into a pot.
  27. 27. Add salted water.
  28. 28. Bring the water to a boil.
  29. 29. Cover the pot.
  30. 30. Reduce the heat to low.
  31. 31. Cook the rice for about 12 minutes.
  32. 32. Cook until soft.
  33. 33. Wash the basil.
  34. 34. Shake the basil dry.
  35. 35. Pluck the leaves from the stems.
  36. 36. Finely chop the basil leaves.
  37. 37. Carefully remove the stuffed zucchini from the oven.
  38. 38. Distribute the zucchini onto plates.
  39. 39. Serve with the rice.
  40. 40. Sprinkle the dish with the fresh basil.
  41. 41. Enjoy your meal!

Nutrition per serving