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Stuffed zucchini





4 unit


1 cup

Red spring onions

1 half


1/2 teaspoon

Iodized salt

to taste

Red peppers

1 half

single courses from Chile

Stuffed zucchini

Stuffed zucchini

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

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Stuffed zucchini

Lentil fillings

Stuffed zucchini step 1

step 1

You should leave soaking the lentils for at least 3 hours. Then add to a processor along with the onion, cumin, salt and pepper.

Stuffed zucchini step 2

step 2

Add the mixture to a skillet and cook for about 8-10 minutes. On the other hand, cut the Italian zucchini (zucchini) and put in the oven for about 7 minutes at 180ºC.

Stuffed zucchini step 3

step 3

When the 7 minutes have passed, scoop out the filling or meat from the same zucchini and add it to the pan mixture. When well blended, add tablespoons of the mixture into the zucchini.

Stuffed zucchini step 4

step 4

I sprinkled some nutritional yeast on top of the zucchini to taste as it looked and I liked it. Take them to the oven for about 15 minutes or until the zucchini are to your preference at 180ºC.

Stuffed zucchini step 5

step 5

Serve and enjoy!

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