Zucchini boats
A source of fiber and plant proteins, this dish supports digestive health and aids in weight loss. The combination of zucchini and beans creates a rich flavor, perfectly suited for a vegetarian diet.
Let’s start with preparing the zucchini (2 pcs). They need to be thoroughly washed and then cut in half lengthwise.
Using a knife or a regular spoon, carefully scoop out the flesh, leaving the walls of the zucchini sturdy enough.
The next step is to prepare the other vegetables. Onion (1 pc) and carrot (1 pc) should also be washed and peeled.
Grate the carrot and slice the onion into half rings. The flesh of the zucchini that we removed should be chopped into small cubes.
In a preheated skillet with vegetable oil, add the onion, carrot, zucchini flesh, canned red beans (200 g), and tomato paste (20 g).
Add a little salt and sauté all the ingredients over medium heat until the vegetables are soft and have a nice color. This will take about 7 minutes.
Once the filling is ready, fill the zucchini boats with it and place them in a preheated oven.
Bake at 180 degrees for about 25 minutes.
Serve the zucchini boats hot, garnished with fresh herbs (10 g).
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