LIGHT AND TASTY: VEGAN STUFFED ZUCCHINI

Delicious and juicy zucchini stuffed with mushrooms and baked in the oven make a rich and flavorful dish that everyone will love.

PHOTO: Ilustracija

INGREDIENTS

6–8 zucchini

6–8 tablespoons rice

400 g mushrooms

1 onion

Salt and pepper to taste

Plant-based cheese for topping

PREPARATION:

Wash the zucchini, cut them in half lengthwise, then use a spoon to scoop out the flesh. Cook the rice separately, making sure not to overcook it, drain and set aside. Finely chop the scooped-out zucchini flesh, and dice the onion and mushrooms. In heated oil, sauté the onion with the chopped zucchini flesh and mushrooms until the liquid released from the vegetables evaporates. Add the cooked rice, season to taste, stir well and remove from heat. Fill the zucchini halves with the mixture, then grate plant-based cheese on top. Bake the stuffed zucchini in a preheated oven at 180–200°C (350–390°F) until the cheese melts.

INTERESTING FACT:

Zucchini are a low-calorie and easily digestible vegetable. Together with melons and cucumbers, they belong to the gourd family. They vary in shape, size, color, and taste. Originally from Mexico, zucchini are rich in vitamins A, B, B3, C, and E, as well as minerals such as calcium, phosphorus, potassium, magnesium, iron, and sodium. They can help reduce cholesterol, improve blood health, boost mood, strengthen the immune system, and relieve fatigue.