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Vegetarian stuffed zucchini, eggplants
Vegetarian stuffed zucchini, eggplants

Before you jump to Vegetarian stuffed zucchini, eggplants recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One way to approach this to begin seeing some results is to understand that you do not have to alter everything right away or that you should completely eliminate certain foods from your diet. It’s not a bad idea if you wish to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

To sum up, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegetarian stuffed zucchini, eggplants recipe. You can have vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Vegetarian stuffed zucchini, eggplants:
  1. You need 1 cup rice (3/4 American, 1/4 Egyptian)
  2. Prepare 1 tsp cinnamon
  3. Provide 1 tsp salt
  4. Prepare 1/2 tsp sweet pepper
  5. Get 1 medium sized onion diced
  6. Provide 6 cloves garlic diced
  7. You need 3 cloves garlic minced
  8. Use 1 big ripe tomato diced
  9. Get 1 tbsp tomato paste
  10. You need 1 tsp dried mint
  11. Prepare 10 zucchinis (bought ready for stuffing)
  12. You need 10 eggplants (bought ready for stuffing)
  13. Prepare 5 squash (bought ready for stuffing)
  14. Take 1 lemon
Steps to make Vegetarian stuffed zucchini, eggplants:
  1. Wash the rice and soak it for 30 minutes
  2. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can add a tablespoon of cooking oil.
  3. Stuff the vegetables but keep 1/4 empty
  4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like
  5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint
  6. Remove from the heat and start placing the stuffed vegetables.
  7. Fill with water until the vegetables are under 1cm of water.
  8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes.

Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint. Every year, my family would grow zucchini in the garden and every year, we'd have more. This is one of our favorite vegetarian dishes, it is extremly easy to cook, healthy, and of. A Middle Eastern classic- stuffed zucchini (and usually eggplant and bell peppers, sometimes tomatoes and even potatoes) in a fragrant tomato broth. This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce.

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