Stuffed with vegetables

Stuffed with vegetables

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In summer the vegetables are the undisputed protagonists in the kitchen, we find them in various culinary preparations, from single dishes to side dishes. Then there are vegetables such as tomatoes, courgettes, aubergines, peppers that lend themselves to being containers for savory stuffed. They can also represent a single dish, ideal for trips out of town or for the sea as they are prepared in advance. The vegetables in other circumstances they may be the ingredients to fill ravioli, lasagna, cannelloni, crepes… short, we find many recipes! In this regard we will show you some stuffed with vegetables to be prepared in a very simple way.

Stuffed with vegetables, filled pasta
There are some types of pasta such as lasagna, crepes, cannelloni or ravioli that lend themselves very well to being stuffed with vegetables without necessarily having to resort to meat.
Classic recipe "Lasagna with vegetable filling"
Ingredients for 4 people:
8 sheets of lasagna without eggs
5 courgettes
3 carrots
3 Aubergines
2 peppers
1 pack of bechamel sauce
400 grams of mozzarella
Small glass of white wine
50 grams of grated Parmesan
A handful of pine nuts
A handful of raisins
Olive oil
Salt, nutmeg

  1. Blanch the lasagna in salted water then drain in cold water and set aside
  2. In the meantime, wash, clean the zucchini, carrots, peppers and cut them into small pieces until minced.
  3. Then pour everything into a non-stick pan with a drizzle of oil and brown for 20 minutes over medium heat, stirring often with a wooden spoon.
  4. Add the white wine, the pine nuts and raisins and cook until the wine has completely evaporated, then pour everything into a very large bowl
  5. Wash the aubergines well and cut them into 1 cm thick slices, then plate them
  6. Pour the béchamel, a pinch of pepper and nutmeg into the bowl and mix well until the mixture is smooth.
  7. Cut the mozzarella into slices and set aside
  8. Take the pan and butter it, then lay a layer of lasagna made up of 4 pieces on the bottom
  9. Take the vegetable mixture and spread a large part of it on the lasagna, add the grilled aubergines and grated cheese on top.
  10. Add a light layer of vegetable mixture, another layer of eggplant, the grated cheese then a layer of lasagna
  11. Pour over the rest of the mixture and the grated
  12. Bake at 180 degrees for 35 minutes in a preheated oven

Stuffed with vegetables, zucchini
As we have already mentioned, vegetables can also be containers for delicious fillings. Here, for example, is the recipe for stuffed zucchini.

Stuffed courgettes, the preparation

  1. Wash the zucchini thoroughly then peel the carrots and cut them into small cubes
  2. Pour the whole zucchini and carrots into boiling salted water and cook for 10 minutes
  3. In the meantime, wash and cut the pepper into cubes and soak the breadcrumbs in water
  4. Drain the zucchini and carrots then let them cool
  5. Cut off the cap of the zucchini e empty the pulp with the help of a teaspoon
  6. Fry the chopped onion in oil in a non-stick pan and add the previously boiled carrots and diced pepper
  7. Cook for about 10 minutes over medium heat, stirring occasionally with a wooden spoon
  8. Then add the glass of white wine, the pulp of the courgettes, the raisins, the pine nuts and season with salt
  9. Cook for a few minutes until the wine evaporates, stirring occasionally
  10. Pour the mixture into a glass bowl and add the diced cheese, 4 tablespoons of bechamel, the finely crumbled breadcrumbs and a little pepper.
  11. Mix the mixture well and pour it into the empty zucchini, placing them gradually in a pan sprinkled with oil
  12. Finish by sprinkling on a handful of grated cheese and a drop of oil
  13. Bake at 180 degrees in a preheated convection oven for 10 minutes
  14. Preferably serve lukewarm

Video: Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables (July 2022).


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