Stuffed Zucchini - Ieke Booij

	Dinner
Stuffed Zucchini

persons: 2

prep time: 10 minutes

cooks in: 45 minutes

difficulty: easy

These zucchini are filled with vegetable shawarma based on soy protein. This is rich in protein and vitamin B12 and a fibre and iron source. In addition, sliced chestnut mushrooms, vegan pesto with lots of herbs and vegan cheese.

You can vary endlessly with the filling in the zucchini, but this recipe is definitely in my top 10 best recipes ever!

Ingredients

2	zucchini
100 g	mushrooms
handful	spinach
50 ml	vegan cream
1 tbsp	olives
1	onion
2 cloves	garlic
175 g	vegan shoarma
30 g	vegan cheese
1 tbsp	chopped walnuts
1 tbsp	hot sauce, or sambal
1 tbsp	green vegan pesto & olive oil
1 tsp	graham masala & cumin seeds
	pepper and salt

How to make

1	Preheat the oven to 220 degrees.
2	Cut the zucchini in half, take a baking dish, put the zucchini in and sprinkle with some olive oil, salt and pepper and put in the oven for 40 min.
3	Finely chop the onion and crush the garlic. Heat a pan over medium heat and fry the onion and garlic. Add sliced mushrooms, a handful of spinach and 50ml oat cream & 1 tbsp pesto and allow to wilt. Add 1 tbsp sliced (garlic) olives, 1 tsp cumin seeds and 1 tsp graham masala.
4	In another pan, heat the shoarma for 5 min until lightly browned. Then set aside.
5	Take out the baking dish from the oven, put the mushroom mixture on top and the shoarma and sprinkle with vegan cheese. Set the oven to 160 degrees and leave the dish in for another 5 min.
6	Serve with walnuts and extra vegan pesto. Enjoy!

calories: 290 (15%)	fat: 17g (21%)	saturates: 4g (18%)	sugars: 6g (12%)
salt: 16mg (3%)	protein: 19g (33%)	carbs: 14g (28%)	fibre: 3g (10%)