Ingredients
- 300g of Zucchini
- 2 Onions
- 30g of Taggiasca Olives
- 3 Tablespoons of Extra virgin olive oil
- qb of Tomato puree
- Garlic
- Halls
- qb of Breadcrumbs
Proceedings
Delicious Vegan Stuffed Zucchini: A Simple and Tasty Recipe
Vegan stuffed zucchini in air fryer are a light, tasty and very easy to prepare main course that will be perfect for family dinners but also for more special occasions.
When served in small portions, vegan stuffed zucchini can also be offered in an appetizer buffet or even as an appetizer at the table. The result will always be a huge hit.
Once cooked, serve the vegan stuffed zucchini piping hot to your guests.
If you don't have an air fryer, you can safely use the oven by letting them cook a little longer. You can also further enrich the topping by adding capers. Before putting the zucchini boats in the oven, I recommend sprinkling extra virgin olive oil on their surface with an oil sprayer for even more flavorful cooking. Finally, if you want to get a gratinated surface, use the grill function in the last 5 minutes of cooking.
Vegan stuffed zucchini in an air fryer will keep for a few days in the refrigerator, sealed in an airtight container or covered with plastic wrap. Before serving them again to your guests, you can reheat them in a conventional oven or microwave, adding a drizzle of extra virgin olive oil on their surface.
Tip, use large zucchini so they are easy to work with and hold their shape better once dug out
Try them and let me know how delicious your vegan stuffed zucchini turned out!
Enjoy your meal and remember Always Loaded and Motivated!
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Proceedings
1 Done | To begin, prepare the zucchini: wash them thoroughly and cut them in half lengthwise to form small boats. |
2 Done | Gently score the surface in a diamond pattern, give it a splash of oil and bake in an air fryer, cut side down, at 180° for about 20 minutes, or in the oven for about half an hour |
3 Done | Meanwhile, chop the onions and mince the olives. Cook them in a pan over medium masso heat with the lid on, with the oil, a couple of tablespoons of tomato puree and a little water. Stir occasionally and if they get too dry, add more water |
4 Done | When the zucchini are cooked, gently scoop out the flesh with a spoon and add it to the pan with the onions |
5 Done | Complete cooking the filling and at this point fill the zucchini boats with the onion, zucchini, and olive mixture. |
6 Done | Add tomato puree to the surface, sprinkle with breadcrumbs and give it a splash of oil. |
7 Done | At this point the final touch is missing, another 5 minutes of air frying or 5 minutes of grilling |
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