Perfect meal idea for summer: stuffed zucchini with vegetables! It’s easy to make, it’s colorful, it includes a variety of vegetables which helps us get to 30 different plants a week for better gut microbiome and stronger immune system and it’s so unique and tasty, I can’t get enough! Plus, it’s anti-food waste, since you don’t need to buy extra veggies. Just use the ones spare in your kitchen. I’ll give you an idea of what we used this time.
Ingredients
2-3 zucchini
a bit of grated plant-based cheese that melts
1 big chopped onion or 2 smaller ones
a handful of cherry tomatoes or a regular tomato
some olives
1-2 tbsp corn
1 green pepper
salt, pepper, turmeric
some parsley
Method
Cut your zucchinis lengthwise and dig some of their flesh out. Cut your tomatoes in small pieces, slice your olives and chop your peppers. Mix all these, along with the chopped onions in a bowl with a bit of olive oil, salt, pepper, turmeric and stuff your zucchinis using a spoon. Top with grated plant-based cheese if you want. Put them in some parchment paper in a pan and bake at 180 ° Celsius (356 ° Fahrenheit) until they get golden brown, for about 20 minutes. When they’re done, garnish with chopped parsley and enjoy!
It’s totally comfort and healthy and –as always- you can experiment with the topping, using lentils, beans or other vegetables you like!
Want to find out more ways to reach the 30+ different veggies we need to eat in one week to stay healthy, with a strong immune system? Go to the main page of www.feedyourimmunity.com and browse through the immune-friendly plant-based recipes.
