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Summer stuffed zucchini

ingredients

servings

2

Courgette

3 unit

Ox heart tomatoes

1 unit

Chickpeas

100 grams

Food yeast flakes

4 spoons

Yellow corn flour

4 teaspoons

Dried thyme

to taste

Basil

10 leafs

Dill

to taste

Cumin

to taste

Turmeric

to taste

Side Dishes from Italy

Summer stuffed zucchini

Summer stuffed zucchini

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Summer stuffed zucchini

Fast and read!

Summer stuffed zucchini step 1

step 1

Prepare the filling by combining the tomato cut into small pieces of chickpeas, corn flour, herbs and spices. Salve and add a spool of oil.

Summer stuffed zucchini step 2

step 2

To empty the round zucchini I cut them in half before. Fill and finish with a sprinkling of flake yeast.

Summer stuffed zucchini step 3

step 3

In the oven at 180 degrees, the first twenty minutes with a static oven and finished with 10 minutes of ventilated oven!

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