Stuffed Zucchini (vegan, gluten-free, oil-free)

Wash your zucchinis and chop them in half from the middle. With a knife, a teaspoon or a vegetable corer, remove the insides. No need to get too close to the edges. Set aside while while you prepare the rice stuffing.

Wash the rice thoroughly and drain. Mix with all other stuffing ingredients (except Zucchini)

Chop 1 tomato into medium slices. We will use these to cap the stuffed zucchinis.

With a teaspoon, fill up all the zucchini halves with stuffing. Leave a bit of room for the rice to cook and expand, and cap with tomato slices.

In a small pot, align all the stuffed zucchinis vertically. I ran out of zucchinis, and if you do too, you can get creative and balance them out with chop tomatoes and a lemon wedge. Or, you could use the remaining stuffing with other veggies you may have on hand.

In a small bowl, thoroughly mix tomato paste, salt and boiled water.

Carefully pour into the pot with the stuffed zucchinis. Pour from the side rather than over the zucchinis.

Cook for 30 minutes or until the zucchinis and the rice are thoroughly cooked.

Mix all ingredients in a high-speed blender or food processor.