Baked Zucchini Stuffed with Tempeh
45 min
Under an hour
Sezamo
O cină vegetariană delicioasă și hrănitoare, inspirată din aromele mexicane. Dovleceii fragezi sunt umpluți cu un amestec bogat de tempeh marinat, fasole roșie, porumb și condimente aromatice, totul acoperit cu brânză topită. O explozie de culori și texturi, perfectă pentru o masă sănătoasă și plină de proteine.
Ingredients
Preparation method
Ingredient Preparation
Peel and finely chop the onion, garlic, and chili pepper. Wash the bell pepper, remove the seeds, and cut it into small cubes. Crumble the tempeh into small pieces. Grate the cheese on a fine grater. Cut the zucchini lengthwise and scoop out the seedy interior well.
Filling Preparation
In a tablespoon of olive oil, sauté the onion and garlic, then add the yellow bell pepper. Fry for a bit, then add the chili pepper, beans, corn, tempeh, and tomato paste to the pan. Add cumin, oregano, and season with salt and pepper to taste. Stir and simmer for a minute over low heat. Add the grated cheese, mix, and remove from heat.
Baking
Preheat the oven to 200°C. Place the zucchini in a baking dish and lightly salt them. Fill the zucchini with the prepared mixture and bake for 30 minutes. Check with a fork if the zucchini is soft; if not, continue baking until tender. Cover the zucchini with aluminum foil if they start to brown too much on top.
60 min
Under an hour
