STUFFED ZUCCHINI

Zucchini is my favorite vegetable. It can be eaten raw, it is low in calories (16,7 calories per 100 g), efficient and available all year round.

How to stuff zucchini?

Stuffed zucchini can be prepared in several ways:

• cut lengthwise, hollow the wedges and put the filling in the recess
• cut in half (there may be larger pieces), drill a hole and put the stuffing there
• cut into long slices and spread it evenly on the top

The last method is my favourite, because the zucchini is always soft and juicy, and the flavours of the filling cover the entire slice, creating an integral dish.

What to stuff the zucchini with?

You can use any vegetables and only our imagination determines what the final taste will be.

Ingredients:

• olive oil
• 2 small or 1 larger zucchini
• 2 shallots
• 2 cloves of garlic
• salt, pepper, curry
• a can of white beans (can be different)
• 2 tablespoons of tomato paste
• grapefruit
• vegan mayonnaise

Instructions:

1. Cut the zucchini (one small or half a large one) into slices, season with salt and pepper.
2. Brush the frying pan (preferably grill) with olive oil and fry the zucchini briefly. Set aside.
3. Now it's time for stuffing. Dice the shallots, garlic and the remaining zucchini.
4. Pour 2-3 tablespoons of olive oil into the pan (on a medium power) and fry the shallots with garlic.
5. Add zucchini and spices.
6. Rinse the beans under running water and add them to the pan.
7. Stir it up occasionally.
8. Finally, add the tomato paste.
9. Put zucchini slices on the plate and spread the stuffing on them.
10. Decorate with pieces of grapefruit (previously peeled) and mayonnaise.