The range of dishes from zucchini is not limited to muffins or vegetable stew alone, you can start seasonal fruits by preparing a stunning hot snack - stuffed zucchini in batter, which differ not only in pleasant taste, but also in an interesting appearance.
Zucchini stuffed with meat in batter - recipe
Ingredients:
- a couple of large zucchini;
- onion - 65 g;
- sweet pepper - 55 g;
- olive oil - 25 ml;
- ground beef - 450 g;
- brown rice (boiled) - 1 item;
- tomato sauce - 55 ml;
- handful of grated parmesan;
- flour - 115 g;
- light beer - 45 ml;
- egg - 1 pc.
Preparation
Zucchini cut into mugs a couple of centimeters thick. With the help of a round cutting or a small knife, cut out the core with the seeds, grind it and let it sit on the heated oil with onion and sweet pepper. When vegetables become soft, cool them, combine with rice and raw minced meat, there also send a tomato sauce, grated Parmesan and a pinch of salt. Thoroughly mixing the ingredients of the meat filling, fill it with cavities in the center of each cabbage slice. Heat the remaining oil in a clean frying pan. Combine flour, beer and egg, mix a thick dessert and dip into it zucchini "cutlets". Zucchini stuffed with meat in a batter is ready after 3 minutes of roasting on each side.
Stuffed zucchini in batter in the oven
Ingredients:
- a large vegetable marrow;
- ground cinnamon, nutmeg - 1/2 teaspoon each;
- minced meat from lamb - 190 g;
- onion - 45 g;
- garlic - 1 tooth;
- greens of cilantro - to taste;
- olive oil - 15 ml;
- eggs - 2 pieces;
- flour - 85 g;
- a handful of breaded breading.
Preparation
When you cut a large zucchini with thick circles, remove the core with the seeds, the rings are sprinkled with oil and season with a large sea salt. Distribute the pieces on the parchment covered with a baking sheet, and then take the mince. For the latter, combine the minced meat with cilantro, garlic toothed, chopped onion, spices and salt. Fill the zucchini rings with minced meat. Make a bag of eggs and flour. First, lower the zucchini in the batter, let it drain, and then sprinkle them with breadcrumbs. Return zucchini to the baking tray and place in a preheated to 175 degree oven for 20-25 minutes.
Courgettes stuffed with potatoes in batter
Ingredients:
- a pair of courgettes;
- potatoes - 360 g;
- onion - 75 g;
- garlic - 2 teeth;
- goat cheese - 95 g;
- egg - 1 piece;
- tomato paste - 10 g;
- greens of dill - 1 tbsp. a spoon;
- 250 ml of the drug.
Preparation
While the potato tubers are cooked, cut the marrows into large pieces. Using a teaspoon, remove the core with the seeds from them, and leave the walls intact. Sprinkle the squash cups with butter, season and go to the filling. For the latter, combine the mashed potatoes with fried onions, garlic cloves, greens, crumbled cheese, tomato paste and greens of dill. Stuffed zucchini dip into the batter and fry in preheated oil until blubber.
How to cook stuffed zucchini flowers in batter?
Ingredients:
- tempura paste - 280 ml;
- squash flowers - 15 pcs .;
- cottage cheese - 190 g;
- hard cheese - 115 g;
- egg - 1 piece;
- sprigs of mint - 3 pcs.
Preparation
Set the fryer with oil to warm up to 180 degrees. Peel the squash flowers from pistils and stamens, without disturbing the integrity of the petals. Rinse and dry the flowers, and while they are dried, whip the curd cheese and grated cheese with egg, salt and sliced mint. Using a confectionery bag or a teaspoon, fill the squash flowers with cheese mixture, fix the petals and dip each stuffed flower into the ready tempura paste prepared from a mixture of tempura flour and cold water mixed in equal proportions. Allow the excess to drain and fry the squash flowers to a crispy crust in preheated oil.