Humita-stuffed zucchini canoes
with béchamel, corn, onion, red pepper and basil
Humita is a typical Latin American sauce made from béchamel and corn. In this recipe it's used to fill the deliciously oven-baked zucchini halves.
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, celery, soya, gluten
Utensils:
Ingredients
Zucchini
Cooked corn
Onion
Red pepper
Fresh basil
Breadcrumbs
Almond milk
Vegetable broth
Rice flour
Burger seasoning
Plum tomato
Radishes
Mix of green leaves
Salad dressing
Sweet red paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1732
414
17
3
61
16
7
10
1
215
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Cut the zucchini in half lengthwise and remove the inside (the white pulp) with a small spoon. Make sure not to touch the green part. Shell the corn and chop the onion and pepper into small pieces.
3.
Heat 2 tablespoons of olive oil in a pan and fry the onion and pepper for 3 minutes. Add the corn and the zucchini pulp and cook for another 2 minutes. Add the rice flour and mix it together well.
4.
Dissolve the broth in 100ml of hot water and add it together with the almond milk to the vegetable mixture. Stir it until it boils and let it simmer for 1 more minute. Remove from the fire. It should be a thick sauce now.
5.
Wash and chop the basil. Add it together with the burger seasoning and breadcrumbs to the sauce. Optionally season.
6.
Fill the zucchinis to the top. Grease an oven dish with oil and place the zucchinis in it. Bake for 12 minutes in the oven.
7.
To prepare the salad: cut the tomato into wedges, the radish into thin slices and mix it together with the green leaves. Finish off with the salad dressing.
8.