How to make Vegan Low-Carb Stuffed Zucchini Cups

BY FOODACIOUSLY

dairyfree
glutenfree
vegan
lowcalorie
lowfat
lowcarbs

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Slice the zucchini and scoop out the flesh

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Blitz cauliflowers in a blender

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Then cook them with oil and garlic

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Cook mushrooms and zucchini with shallots

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Mix all with basil in a bowl

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Stuff the zucchini cups and top with nuts

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Bake at 180°C (355°F) for 40 minutes

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