Stuffed zucchini - recipe

Summer is a wonderful time to enjoy the taste of fresh vegetables. One of these vegetables is zucchini, which even with heat treatment maximizes its useful properties. From it you can prepare a huge number of different dishes, but given its neutral taste, it most clearly reveals its taste qualities in combination with other equally interesting and tasty ingredients. One of these dishes are stuffed zucchini.

The recipe for cooking stuffed zucchini is not complex. It is enough to cut the inside of the core with the seeds, and fill the vacant space with various fillings: minced meat, vegetables, mushrooms or cereals. Especially tasty and hearty stuffed zucchini with meat and rice, baked in the oven or cooked in a multivark.

Zucchini can be filled entirely or pre-cut into two longitudinal halves. Serve with a dish of sour cream.

Next we will tell you how to prepare and prepare deliciously stuffed zucchini.

Zucchini stuffed with meat and vegetables



Squash is washed, dried, cut into blocks with a height of about four centimeters and remove the core. Peeled and cut into small cubes onions and passed through a large or medium grater carrot we admit in a frying pan with vegetable oil and let it cool. Then mix the minced meat with roast, chopped small cubes of bell pepper, tomatoes and 100 grams of the same way crushed zucchini, salt with pepper and spices. The resulting mass of stuffed squares of courgettes, densely packed in a suitable form for baking, or a high baking tray and cover with mayonnaise. We place in the oven, heated to 180 degrees, and cook for about an hour. In the form or on a baking sheet before cooking, add a little broth or water, so that zucchini does not turn out to be dry. Fifteen minutes before the end of cooking, sprinkle each stuffed piece with grated hard cheese.

Ready-made zucchini stuffed with meat and vegetables let it cool down a bit and served to the table, sprinkling with finely chopped greens.