{"id":11875,"date":"2013-01-02T20:49:24","date_gmt":"2013-01-03T01:49:24","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11875"},"modified":"2022-08-09T22:48:16","modified_gmt":"2022-08-10T02:48:16","slug":"cauliflower-and-red-beans-stuffed-zucchini","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/cauliflower-and-red-beans-stuffed-zucchini\/","title":{"rendered":"Cauliflower and Red Beans Stuffed Zucchini"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11876\" title=\"cauliflower and beans stuffed zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/cauliflower-and-beans-stuffed-zucchini.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/cauliflower-and-beans-stuffed-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/cauliflower-and-beans-stuffed-zucchini-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/cauliflower-and-beans-stuffed-zucchini-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Healthy and delicious vegetarian appetizer&#8230;<\/p>\n<p>When I had a lot of zucchinis sitting idle in my fridge, I turned them into these fancy stuffed zucchinis.<\/p>\n<p>This is the kind of vegetarian dish I would like to have, turned out delicious.<\/p>\n<p><strong>Cauliflower and Red Beans Stuffed Zucchini<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11883\" title=\"stuffed zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/stuffed-zucchini1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/stuffed-zucchini1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/stuffed-zucchini1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Serves: 4 people<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Zucchini, large- 5, halved lengthwise and scoop out the flesh leaving 2 inch of flesh on the skin<\/li>\n<li>Olive oil- drizzle over each zucchini<\/li>\n<\/ul>\n<p><strong>For making stuffing<\/strong><\/p>\n<ul>\n<li>Olive oil- 1 tbsp<\/li>\n<li>Onions, chopped small- 1<\/li>\n<li>Zucchini flesh- scooped out of zucchini<\/li>\n<li>Cauliflower, small- 1, cooked<\/li>\n<li>Red kidney beans, canned- 1 can, drained<\/li>\n<li>Dried basil- 2 tsp<\/li>\n<li>Tomato paste- 2 tbsp<\/li>\n<li>Soy sauce- 1 1\/2 tbsp<\/li>\n<li>Salt- 1 tsp<\/li>\n<li>Cilantro, chopped- 2 tbsp ( or use parsley)<\/li>\n<li>Green onions, chopped- 1 stalk<\/li>\n<\/ul>\n<p><strong>While baking<\/strong><\/p>\n<ul>\n<li>Parmesan cheese, grated- to top the stuffing<\/li>\n<li>Cheddar cheese, grated- to top the stuffing<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>Wash the zucchinis thoroughly, cut lengthwise into halves, scoop out the flesh leaving 2 inches of flesh on the skin.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11878\" title=\"scrapped zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/scrapped-zucchini.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/scrapped-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/scrapped-zucchini-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/scrapped-zucchini-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Preheat th<strong>e oven to 350 F.<\/strong><\/li>\n<li>Place the zucchinis on a baking tray and drizzle with olive oil.<\/li>\n<li>Bake for 35 minutes till zucchinis turn tender.<\/li>\n<li>While the zucchinis are baking, get ready to make the stuffing.<\/li>\n<li>Separate the cauliflower florets and cook them in boiling water till soft.<\/li>\n<li>Using a potato masher or wooden spoon, slightly mash the cauliflower, avoid over-mashing the cauliflower, keep aside.<\/li>\n<li>Place a large pan over medium heat, add olive oil, add onions and salt, cook till onions turn tender.<\/li>\n<li>Add the zucchini flesh that&#8217;s scooped out, cook for a few minutes.<\/li>\n<li>Add the cooked cauliflower, combine well.<\/li>\n<li>Add dried basil and cook covered for a minute.<\/li>\n<li>Add the red kidney beans, cook covered for a few minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11879\" title=\"making-cauliflower stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Add the tomato paste and soy sauce, combine well, cook for a few minutes till the stuffing turns dry.<\/li>\n<li>Add the chopped cilantro and green onions, combine well, cook for a minute.<\/li>\n<li>Remove the pan from the heat and keep it aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11880\" title=\"making cauliflower stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-cauliflower-stuffing1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Once the zucchinis have baked, top the zucchini with the prepared stuffing.<\/li>\n<li>Garnish with parmesan cheese and cheddar cheese.<\/li>\n<li>Increase the oven temperature to <strong>400 F.<\/strong><\/li>\n<li>Place the stuffed zucchinis inside the oven and bake for <strong>15 minutes till cheese has melted.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11881\" title=\"making stuffed zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-stuffed-zucchini.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-stuffed-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-stuffed-zucchini-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/making-stuffed-zucchini-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/li>\n<li>After that, <strong>turn on the broiler to low setting,<\/strong> place the baked zucchinis and <strong>broil for 30 seconds<\/strong> till the cheese turns golden in color.<\/li>\n<li>Don&#8217;t broil for a long time as the cheese will burn fast.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/cauliflower-and-beans-stuffed-zucchini.jpg\" \/>\n<div class=\"item ERName\">Cauliflower and Red Beans Stuffed Zucchini<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Zucchini, large- 5, halved lengthwise and scoop out the flesh leaving 2 inch of flesh on the skin<\/li>\n<li class=\"ingredient\">Olive oil- drizzle over each zucchini<\/li>\n<li class=\"ERSeparator\">[b]For making stuffing[\/b]<\/li>\n<li class=\"ingredient\">Olive oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Onions, chopped small- 1<\/li>\n<li class=\"ingredient\">Zucchini flesh- scooped out of zucchini<\/li>\n<li class=\"ingredient\">Cauliflower, small- 1, cooked<\/li>\n<li class=\"ingredient\">Red kidney beans, canned- 1 can, drained<\/li>\n<li class=\"ingredient\">Dried basil- 2 tsp<\/li>\n<li class=\"ingredient\">Tomato paste- 2 tbsp<\/li>\n<li class=\"ingredient\">Soy sauce- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup ( or use parsley)<\/li>\n<li class=\"ingredient\">Green onions, chopped- 1 stalk<\/li>\n<li class=\"ERSeparator\">[b]While baking[\/b]<\/li>\n<li class=\"ingredient\">Parmesan cheese, grated- to top the stuffing<\/li>\n<li class=\"ingredient\">Cheddar cheese, grated- to top the stuffing<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Wash the zucchinis thoroughly, cut lengthwise into halves, scoop out the flesh leaving 2 inches of flesh on the skin.<\/li>\n<li class=\"instruction\">Preheat the [b]oven to 350 F[\/b].<\/li>\n<li class=\"instruction\">Place the zucchinis on a baking tray, drizzle with olive oil.<\/li>\n<li class=\"instruction\">Bake for 35 minutes till zucchinis turn tender.<\/li>\n<li class=\"instruction\">While the zucchinis are baking, get ready to make the stuffing.<\/li>\n<li class=\"instruction\">Separate the cauliflower florets and cook in boiling water till it turns soft.<\/li>\n<li class=\"instruction\">Using a potato masher or wooden spoon, slightly mash the cauliflower, avoid over-mashing the cauliflower, keep aside.<\/li>\n<li class=\"instruction\">Place a large pan over medium heat, add olive oil, add onions and salt, cook till onions turn soft.<\/li>\n<li class=\"instruction\">Add the zucchini flesh that&#8217;s scooped out, cook for a few minutes.<\/li>\n<li class=\"instruction\">Add the cooked cauliflower, combine well.<\/li>\n<li class=\"instruction\">Add dried basil and cook covered for a minute.<\/li>\n<li class=\"instruction\">Add the red kidney beans, cook covered for a few minutes.<\/li>\n<li class=\"instruction\">Add the tomato paste and soy sauce, combine well, cook for a few minutes till the stuffing is no more watery.<\/li>\n<li class=\"instruction\">Add the chopped cilantro and green onions, combine well, cook for a minute.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and keep aside.<\/li>\n<li class=\"instruction\">Once the zucchinis have baked, top the zucchini skin with the prepared stuffing.<\/li>\n<li class=\"instruction\">Garnish with parmesan cheese and cheddar cheese.<\/li>\n<li class=\"instruction\">Increase the oven temperature to [b]400F[\/b].<\/li>\n<li class=\"instruction\">Place the stuffed zucchinis in the oven and bake for [b]15 minutes till the cheese has melted.[\/b]<\/li>\n<li class=\"instruction\">After that,[b]turn on the broiler to low setting[\/b],place the baked zucchinis and [b]broil for 30 seconds[\/b] till the cheese turns golden in color.<\/li>\n<li class=\"instruction\">Don&#8217;t broil for a long time as the cheese will burn fast.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Healthy and delicious vegetarian appetizer&#8230; When I had a lot of zucchinis sitting idle in my fridge, I turned them into these fancy stuffed zucchinis. This is the kind of vegetarian dish I would like to have, turned out delicious. Cauliflower and Red Beans Stuffed Zucchini &nbsp; Serves: 4 people Ingredients Zucchini, large- 5, halved &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11876,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,1,15,346,472,710,877,1288,18,407],"tags":[46,299],"class_list":["post-11875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-beans","category-cauliflower-by-ingredient","category-gluten-free","category-healthy-recipes","category-high-proteinlow-carb","category-low-carb-recipes","category-vegetarian","category-zucchini-by-ingredient","tag-cauliflower","tag-healthy"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11875"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11875\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11876"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}