I used to think stuffed veggies are too simple to devote a blog post about them. But I was wrong and I realized it when I ate my mom`s stuffed zucchini. Even though it sounds simple, it is a healthy, light and, last but not least, a tasty meal! If you still think it is to simple, you can always upgrade it with an almond crust :-)
Here you have a zucchini and eggplant version!
Ingredients:
1 zucchini
1 eggplant
0,5 cup mix of rice (white with brown or wild rice)
200-250 g mushrooms
1 small onion
1 garlic clove
1 vegetable stock cube
salt and pepper
Almond crust:
0,5 almond meal
1 egg
4 tbsp natural yogurt
1-2 handfuls of grater Gruyere (or other cheese you like)
Prepare almond crust ahead of time. Mix all the ingredients in a bowl (if you feel it is too liquid, add more almond meal. Keep in fridge until you need it.
Cut zucchini and eggplant in halves, sprinkle with salt and pre-bake 10 minutes in oven set to 210C. With a spoon, get rid of the soft middle to make some space for filling.
Boil the rice with vegetable stock cube- time and boiling are dependent on kind of rice you use. If you use a mix, boil brown or wild rice first for 10-15 minutes, then add white rice, since it boils shorter. Add water whenever necessary. In the meantime chop mushrooms, onion and garlic. When rice is almost done add chopped vegetables and allow the mushrooms to loose water. Boil uncovered to evaporate any liquids. Season with salt and pepper.
When the filling is ready, stuff zucchini and eggplant with it. Bake for 15 minutes in 210C. After this time, take them out of the oven and spread almond crust on top. Bake for another 10 minutes until the crust is browned. Ok, that is all, your meal is ready!!