Naual Hansen

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Delicious stuffed zucchinis filled with
vegan meat filling & cooked in tasty
tomato sauce


   This is one very delicious weekend style homemade dish for the whole family. It resembles a bit of stuffed bell peppers made in a Balkan style old traditional way, and by that I mean cooked in juicy delicious salty-and-just-a-bit-sweet tomato sauce ( and not baked in the oven). It might seem a bit difficult to hollow zucchinis, but it is actually simple and not very hard to do. 

   First you need to slice them in halves if they are very long as mine were (you can actually find young and short zucchinis on a market that you do not have to slice in halfs and only to hollow them). I hollowed them with a sharp thin knife by rolling it gently inside of the zucchinis until inside was enough space for the filling (you should do it carefully and without damaging the rim of the zucchinis). Prepared like that they were ready for cooking. 



   I cooked them in a tomato sauce for 1 hour and 15 min (after boiling point) and that time was long enough for zucchinis to become soft. I served them warm with homemade mash potatoes and vegan cooking cream, decorated with oregano florets.

The rest of the recipe instructions with the full ingredients list you can find in the Pinterest box under the image section of this post. For more recipes and images you may visit Instagram and Facebook under the name Naual A. Hansen.




Delicious stuffed zucchinis filled with a vegan meat filling & cooked in tomato sauce
Cook Time 1 hour 15 minutes
Course Main Course
Servings 4 servings


  • A pot


  • 900 gr of young (long) zuccinnis;
  • 100 gr of finely chopped onion;
  • 100 gr of chopped leek (only green part);
  • 4 tbsp. of oil;
  • 1 vegetable bouillon cube;
  • 1/2 tsp. of grounded black pepper;
  • 2/3 tsp. of salt;
  • 3/4 tbps. of red paprika powder;
  • 350 gr of your favourite vegan minced meat (I used Naturli minced shapeable);
  • 1.2 dcl of small grain rice;
  • some water;
  • one small potato, peeled off and sliced in thin pieces, for closing stuffed zucchinis.

For cooking:

  • 1.5 l of water, and some more to reduce the thickness of the sauce;
  • 1 tbsp. of maple syrup or sugar;
  • 1.5 tsp. of salt;
  • 250 gr of double concentrated tomato paste;
  • 2 tsp of red paprika powder.


  • Preparation of the filling: sautee chopped onion and leek on 4 tbsp. of oil for a couple of minutes, then add vegetable broth cube, your favourite vegan minced meat and salt and pepper. Stir well and sautee it for the next 5-10 min. Add pre-washed rice and 1 dcl of water and sautee all together for the next 5 min. Remove from the stove and add red paprika powder, stir well and let it cool down. Adjust to your personal taste by adding a bit more or less salt and grounded black pepper.
  • Wash and drain zucchinis, then slice each one in 2 halves. Hollow each piece out with a pointed knife (remove the middle) making sure not to make a whole on the bottom of zucchinis, then stuff each piece with the vegan filling. Close each piece with a thin piece of a potato slice. Next, place them in a pot. Add all of the ingredients for cooking.
  • Cook for 1 hour and 15 minutes (after boiling point) or until the zucchinis are soft, making sure that the tomato sauce becomes thick at the end. Serve them warm with a homemade mash potato, and decorate with some vegan cooking cream and oregano florets.

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