Hey pixels!! Before introducing this awesome Spring veggie recipe, I would like to say: Congrats, Portugal!! They won Eurovision last Saturday!! Have you heard the song? It’s so nice!!
And now, after that, let’s talk about our stuffed zucchini! It’s a nice recipe, perfect for Spring. It’s not too hot to avoid using the oven, and the veggies are awesome. I boiled rice to eat at the same time, but you can change it for another thing, or eat just the vegetables. It’s up to you, my happy pixels!!
I love stuffed vegetables. Do you remember our stuffed eggplants from last Summer? The best part is that you can make this kind of recipes using different ingredients to change a bit the original recipe. Feel free to introduce some changes to your versions, my happy pixels!!
Just in case you want to know it, the drink is a kiwi and pineapple smoothie. Just blend a large kiwi with the content of a whole small pineapple can, including the juice. Awesome!!
Ingredients (serves 4):
- 4 large zucchini
- 400g tofu, shredded
- 1 onion, chopped
- 1 carrot, chopped
- 120g mushrooms, sliced
- 350g tomato pure
- 150g grated cheese (use your favourite one)
- olive oil, rosemary, salt, sugar
- 250ml whole milk
- 1 tablespoon flour
- 1 tablespoon butter
Boil zucchinis for about 10-15′. Allow to cool and remove pulp using a spoon.
In olive oil, cook onion for about 5′. Add carrot, mushrooms, rosemary and salt. Cook for 6-8′.
Add tomato pure. If needed, add more salt or sugar. After 12-15′, set aside.
Make a white sauce using milk, flour and butter. You can follow this directions.
Mix white sauce with tomato sauce, tofu, zucchini pulp and grated cheese. Use this mixture to fill boiled zucchini skins.
Bake them at 180ºC for about 15′.
Do you make stuffed vegetables as a main dish, my happy pixels? Do you like this kind of recipe? Please, let me know in the comments below.