Vegan Stuffed Zucchini with Tomato Sauce

Juicy vegetables, spicy filling and of course Keese - These gratinated zucchinis really satisfy every wish!

Stuffed and gratinated vegetables are so variable that you can basically always discover new combinations. This is also the case with this recipe. You don't like zucchini? No problem, bell peppers can be stuffed just as well. For this recipe I used zucchini from my mother-in-law's garden and it really paid off - these zucchinis have flavor! The filling is a mixture of vegan mince, zucchini pulp and whole grain rice along with some spices. And because everything tastes better when baked over, there's a load of vegan grated cheese on top! Who can resist that? In addition, there is a fruity tomato sauce on the plate, which I have intentionally kept quite puristic, so that it doesn't steal its thunder from the zucchini.

For 4 servings you need:

For the stuffed zucchini:

• 4 long zucchini or 2 ball zucchini

• 250g vegan Mince

• 100g whole grain rice

• 1 onion

• 1 clove of garlic

• 2 tbsps. yeast flakes

• 1/2 tsp. marjoram

• 1/2 tsp. rosemary

• 1 tsp. sambal olek

• salt, pepper

• 1 tbsp. oil

• 1/2 pck. vegan grated cheese

For the tomato sauce:

• 2 pck. tomatoes, chopped

• 2 tbsp. tomato paste

• 1 onion

• 1 clove of garlic

• 1/2 tsp. sugar

• salt, pepper

• Italian herbs

• 1 tbsp. oil

Preparation:

1. Cook the rice according to package directions.

2. For the tomato sauce, peel the onions and garlic and finely dice both.

3. Heat the oil in a pot and sauté the onions and garlic until translucent.

4. Add the tomato paste and sauté briefly.

5. Add the chopped tomatoes and season with salt, pepper and sugar.

6. Now you can let the sauce simmer with closed lid and on low heat.

7. For the stuffed zucchini, peel and finely dice the onions and garlic.

8. Wash the zucchini under hot water and dry them.

9. Cut the long zucchini in half and scrape out the pulp with a small spoon, or cut off the top of the ball zucchini and then hollow it out with a small spoon.

10. Chop the pulp into small pieces with a knife.

11. Heat the oil in a pan and sauté the onions and garlic until translucent.

12. Then add the vegan mince and fry it for about 5 minutes, chopping it thoroughly with a spatula.

13. Now add the zucchini pulp to the pan and season with salt, pepper, marjoram and rosemary.

14. Let everything fry for another 5 minutes.

15. Finally, add the cooked rice and mix thoroughly. Season with yeast flakes and sambal olek.

16. Preheat the oven to 350°F (180°C) top and bottom heat and line a baking tray with baking paper.

17. Place the zucchini on the baking sheet and spread the filling on it, or fill the ball zucchini with it.

18. Spread the vegan grated cheese on top and put the stuffed zucchini in the oven for 35 - 40 minutes.

19. Just before the zucchini are ready, you can season the tomato sauce with Italian herbs.

20. Serve the zucchini with the tomato sauce.

Enjoy!