Vegetable and Bean Stuffed Zucchini Recipe

Name: Vegetable and Bean Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 12-2 cups onions, chopped; 2 celery ribs, diced; 1 cup carrot, diced; ½ teaspoon salt; pepper, to taste; 1 14-1 ½ teaspoons dried tarragon; 1 teaspoon dried dill; 2 bay leaves; 1 medium green pepper, diced; 3 cups navy beans, cooked and drained; ½ cup vegetable stock (or cooking liquid from beans) or ½ cup water (or cooking liquid from beans); 2 tablespoons butter; 3 garlic cloves, minced; 4 ounces cream cheese, cubed; 1 teaspoon fresh lemon juice; ¼ teaspoon hot red pepper sauce; 4 -6 zucchini (on the small side); fresh parsley, to garnish

Servings: persons

2 tablespoons olive oil
1 12-2 cups onions, chopped
2 celery ribs, diced
1 cup carrot, diced
½ teaspoon salt
pepper, to taste
1 14-1 ½ teaspoons dried tarragon
1 teaspoon dried dill
2 bay leaves
1 medium green pepper, diced
3 cups navy beans, cooked and drained
½ cup vegetable stock (or cooking liquid from beans) or ½ cup water (or cooking liquid from beans)
2 tablespoons butter
3 garlic cloves, minced
4 ounces cream cheese, cubed
1 teaspoon fresh lemon juice
¼ teaspoon hot red pepper sauce
4 -6 zucchini (on the small side)
fresh parsley, to garnish

1
["Saute the onions in the olive oil for about 3-5 minutes.", "Stir in the carrots, celery, salt, pepper, tarragon, dill and bay leaves and saute another 5 minutes.", "Stir in the green peppers and simmer covered until all the vegies are tender.", "Discard the bay leaves.", "Saute the garlic in the butter (don't burn!", ").", "In a blender or processor, puree 1 cup of the cooked beans in 1/2 cup liquid.", "Mix together gently the cream cheese cubes, lemon juice and the pepper sauce into the sauted vegies.", "Stir in the sauteed garlic and the beans (pureed and whole) Taste and add seasoning if desired.", "Slice the zucchini in half lengthwise.", "Scoop out the middle carefully being sure not to break the ""boat"" and spoon in the filling.", "Pack the ""boats"" into a baking pan allowing them to lean up against each other and the sides of the pan so they don't fall over and dump the filling!", "Add 1/2"" of water to the bottom of the pan, cover tightly and bake at 250 degrees for 45 minutes.", "Top with parsley and serve."]

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 12-2 cups onions, chopped, 2 celery ribs, diced, 1 cup carrot, diced, and more.

Yes, Vegetable and Bean Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable and Bean Stuffed Zucchini

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