Vegan Stuffed Zucchini and Tomatoes

Satisfy your guests with the perfect vegan Thanksgiving dish: zucchinis and tomatoes are stuffed with rice, carrots, mushrooms, and herbs.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 10 mins
• Calories: 237 Calories

Ingredients

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon white sugar
• salt and ground black pepper to taste
• 3 carrots, diced
• 2 tablespoons tomato paste
• 2 onions, minced
• 1 tablespoon lemon juice, or to taste
• toothpicks
• 3 tablespoons dried mint
• 6 tablespoons extra-virgin olive oil, divided
• 1 bunch parsley, minced
• 4 mushrooms, diced
• 7 tomatoes, or more to taste
• 2 cups uncooked glutinous white rice
• ½ cup warm water, or as needed
• 4 Ronde de Nice zucchini

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 2

Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.

Step 3

Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.

Step 4

Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.

Step 5

Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.

Step 6

Bake in the preheated oven until the rice is tender, about 1 1/2 hours.