Cheese zucchini oven dish
Nutrient content per person: Calories 340 kcal Carbs 60 g Fat 14 g Protein 15 g
Health benefits of zucchini:
*Zucchini is rich in antioxidants. Antioxidants are beneficial plant compounds that help protect your body from damage by free radicals. Carotenoids — such as lutein, zeaxanthin, and beta-carotene — are particularly plentiful in zucchini.
* Zucchini may promote healthy digestion in several ways. For starters, it’s rich in water, which can soften stools. This makes them easier to pass and reduces your chances of constipation.
* Zucchini may help lower blood sugar levels in people with type 2 diabetes. At 3 grams of carbs per cooked cup (232 grams), zucchini provides a great low-carb alternative to pasta for those looking to reduce carb intake. It can be spiralized or sliced to replace spaghetti, linguini, or lasagna noodles in dishes. Low-carb diets can significantly lower blood sugar and insulin levels, both of which may keep blood sugar levels stable and reduce the need for medication in people with type 2 diabetes.
Recipe for six Ingredients: 2 large zucchini 1 jar of lentils 230 g of vegan Greek cheese 200 g of tomato paste 200 g of vegan grated cheese 200 g of mushrooms 100 ml aquafabat (canned chickpea liquid) 1 onion 1 tablespoon cornstarch 1 tablespoon oil 1 tablespoon of yeast 2 cloves of garlic 1 teaspoon lemon pepper 1 teaspoon salt 1 teaspoon sugar basil Preparation: Chop mushrooms, garlic and onion. Heat the pan on the stove and add 1 tablespoon of oil. When the oil is hot, place mushrooms, garlic and onions in a pan. Fry for 5 minutes, stirring occasionally. Then add the lentils and half of the tomato paste to the pan. Bake for another 3 minutes. Add salt, sugar and lemon pepper. Turn on the stove and let the sauce stand for a while. At the same time, add a bowl of vegan Greek cheese, aquafaba, cornstarch and yeast. Take the sauna mixer and puree the mixture in the bowl into the sauce. Wash the zucchini clean. Slice the zucchini into long slices, like lasagna plates.
Preheat oven to 200 ° C. Take a baking tin. Pour tomato paste into the bottom of the baking tin. Cover the base of the form with zucchini slices. Then add half of the stuffing in the pan to the zucchini. Cover the stuffing with zucchini slices. Place the sauce in the bowl and half a grater of cheese on top. Cover the grated cheese with zucchini slices. Pour the remaining stuffing in the pan over the zucchini slices. Cover the last zucchini slices with the filling and shake over the remaining grated cheese.
Cover the form with silver paper and place in the oven for 30 minutes. After cooking for 30 minutes, remove the silver paper from the mold and bake in the oven for another 10 minutes. Remove the mold from the oven and let the lasagna cool in the kitchen cabinet for 10-15 minutes. When serving garnish with basil leaves. Bon Appetit!
You can find this recipe and many interesting ideas in Vegan Magazine! Find out more about their activities here-> Vegan magazine
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