Zucchini stuffed with cherry tomatoes (vegan recipe)

The recipe for stuffed zucchini in a vegan version with tomato sauce, tasty, light and also suitable for children. Zucchini stuffed with cherry tomatoes is a light and tasty second course. To be served both hot and at room temperature, this vegan recipe based on seasonal vegetables will surely win you over.

The recipe for stuffed zucchini in a vegan version with cherry tomato sauce, tasty, light and also suitable for children.

Le zucchini stuffed with cherry tomatoes are a second dish light and tasty. To be served both hot and at room temperature, this one vegan recipe a basis of seasonal vegetables it will surely win you over.

The flavor of this dish is very delicate and therefore suitable for the whole family. The courgettes are cooked only in the oven so they remain firm, the filling instead is moist inside and crunchy on the outside. These different textures therefore make this dish truly appetizing.
Without eggs e lactose-free, zucchini stuffed with cherry tomatoes are a dish also suitable for those who are allergic or intolerant to these foods.
For the success of the dish we advise you to use small / medium-sized zucchini, the large ones contain too much water and therefore could compromise the cooking of the zucchini stuffed with cherry tomatoes.

Ingredients

1 kg of zucchini
80 gr onion golden already clean
120 gr of already washed cherry tomatoes
30 gr of breadcrumbs
5 gr of salt
extra virgin olive oil to taste

Preparation Time:
1 now about
Cooking time:
40 minutes
Rest time:
-
Dose:
for 4 people
Difficulty:
low

Preparation for the zucchini stuffed with cherry tomatoes:

lavare and trim the courgettes, divide them in two halves for the sense of their length, and with the help of a knife with a small blade, empty them internally, taking care not to break the skin.

Slice coarsely the onions and tomatoes and put the pulp of the zucchini in a food processor together with the tomatoes and onion and make a puree.
Mix now the freshly prepared puree with breadcrumbs and salt.

Lining a baking tray with parchment paper and place the previously emptied courgettes neatly (and without overlapping them) inside.
Stuff then each courgette with the prepared mixture.

To better distribute the filling it is advisable to stuff the courgettes sparingly, once they have all been filled, the operation will be repeated from the beginning until the mixture is finished.