Let’s prepare vegan stuffed courgettes together: a delicious dish!

Vegan cuisine is full of surprises and these vegan stuffed courgettes are proof of this. Let's see what ingredients are needed.

Perfect as a single dish or as a second course , vegan stuffed courgettes are very simple to prepare and will make all those who think that vegan recipes lack flavour, change their minds. A few ingredients with a strong flavor will be enough to give the dish an extra edge.

For these meatless stuffed courgettes we will mostly use common ingredients that you will surely already have in your pantry. Nutritional yeast is nothing more than a deactivated yeast and cannot be replaced with the normal brewer's yeast used in doughs. It can be purchased online or in organic food shops or in well-stocked supermarkets and is excellent because it gives dishes a particular flavor note reminiscent of cheese.

How to prepare vegan stuffed courgettes

1. First wash the courgettes , remove the ends and cut them in half lengthwise. With the help of a small knife or a corer, remove the pulp without affecting the outside.
2. Reduce the pulp into rather small pieces and keep it aside for the moment.
3. Chop the onion finely and brown it in a pan with a couple of tablespoons of oil. Then add the inside of the courgettes and a pinch of salt and leave to cook for 10 minutes .
4. Then transfer to a bowl and leave to cool before adding the breadcrumbs, nutritional yeast, ground pepper and dried tomatoes chopped with a knife. Season with the basil chopped with your hands and mix everything well, adding a spoonful of oil. If the mixture is too dry, add one or two tablespoons of water (or vegetable milk).
5. Salt the inside of the courgettes and fill them with the mixture, placing them as they are ready on a baking tray lined with baking paper.
6. Cook at 180°C for 25-30 minutes then let them cool before serving.

Vegan stuffed vegetables have nothing to envy of traditional recipes. In this recipe you can use other aromatic herbs instead of basil (parsley, thyme, mint, oregano) and add a spoonful of tomato paste to the courgette pulp while cooking it in the pan to make it even tastier. For a Mediterranean variant, try adding 10 sliced ​​olives and 1 teaspoon of knife-chopped capers: you will taste how delicious! Furthermore, the same recipe can also be prepared with round courgettes .

Also try our vegan stuffed aubergines , perfect for summer and simple to customize even the filling.

storage

The dish can also be kept for 2 days in the refrigerator in an airtight container or well wrapped in cling film. You can also freeze courgettes in the freezer before or after cooking.

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