Easiest Way to Cook Spicy Stuffed zucchini and eggplant in tomato sauce

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While most of you have been told repeatedly that vegetables are good for you, and there is a really good reason why. You may already know that the majority of of the vitamins you need each day can be found in a variety of vegetables, but you will also be able to find essential potassium in vegetables as well. For instance, broccoli has a good amount of potassium to provide you with your daily recommended allowances. Something different you might want to try is the next time you make a salad try working with spinach as an alternative to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

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We hope you got benefit from reading it, now let's go back to stuffed zucchini and eggplant in tomato sauce recipe. To cook stuffed zucchini and eggplant in tomato sauce you only need 13 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Stuffed zucchini and eggplant in tomato sauce:

1. Get 1 kilogram of zucchini medium size.
2. Get 500 grams of eggplant small size.
3. Take of Filling.
4. Provide 300 grams of minced meat.
5. Take 1 1/2 cup of Egyptian rice.
6. Get 1 tbs of margarine.
7. You need 1 1/2 tsp of salt.
8. You need 1/2 tsp of spices(7spices).
9. Get of Sauce.
10. Use 1 liter of crushed tomatos.
11. Use 1 tsp of salt.
12. Use 1/2 tsp of spices (7spices).
13. Prepare 4 cups of water.

Instructions to make Stuffed zucchini and eggplant in tomato sauce:

1. Cut off the zucchini stalks, then slice off the dried tips at bothends.
2. Cut off the eggplant stalks.
3. Carrefully hollow out the zucchini and eggplant.
4. From the stalk end using the manakra tool, keep hollowing until you have a generous cavity.
5. Wash the zucchini and eggplant.
6. Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well.
7. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity.
8. Sauce preparation: ‏in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants.
9. Cover the pot, leave aside till it boils again.
10. Take off the cover and cook on medium heat till its well done.
11. Estimated time is 15 to 30 minutes.
12. Note: ‏Eggplant may be fully cooked before zucchini. ‏Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked..
13. Served hot.
14. Made by: Fatima Adra.

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