VEGAN STUFFED ZUCCHINI AND TOMATOES

Vegan Stuffed Zucchini and Tomatoes image

Meatless stuffed zucchini and tomatoes.

Provided by Mothersagenda

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 2h10m

Yield 11

Number Of Ingredients 16

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Ingredients

7 tomatoes, or more to taste
4 Ronde de Nice zucchini
2 cups uncooked glutinous white rice
2 onions, minced
3 carrots, diced
6 tablespoons extra-virgin olive oil, divided
4 mushrooms, diced
1 bunch parsley, minced
3 tablespoons dried mint
1 tablespoon lemon juice, or to taste
1 ½ teaspoons ground cinnamon
salt and ground black pepper to taste
toothpicks
½ cup warm water, or as needed
2 tablespoons tomato paste
½ teaspoon white sugar

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
Bake in the preheated oven until the rice is tender, about 1 1/2 hours.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 37.7 g, Fat 7.9 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 54.9 mg, Sugar 5.3 g