We cook zucchini stuffed with meat in different ways. Stuffed zucchini - the most delicious recipes for a simple and original dish

Stuffed zucchini baked in the oven is tasty, healthy and practical. Both regular zucchini and zucchini are perfect for this dish. They can be stuffed with cheese, mushrooms, and various vegetable fillings, but in this recipe I want to tell you how to cook zucchini stuffed with minced meat. These zucchini turn out very juicy and tender.

Ingredients:

(4 servings)

• 1 kg. young zucchini or zucchini
• 500 gr. minced meat
• 1 onion
• 50 gr. rice
• 100 gr. grated cheese
• freshly ground black pepper
• vegetable oil
• mayonnaise
• greenery

• We choose young zucchini with tender skin. Wash, then cut each zucchini lengthwise into two halves.
• To get a recess into which we will later put the filling, we cut the core along the perimeter of the zucchini with a sharp knife. This is necessary to get a smooth, beautiful edge of our squash boat.

• Using a regular teaspoon, scoop out the zucchini pulp. The pulp gives in very easily, and if the groove is not deep enough, you can widen it by gently scraping it with the same spoon. We don’t throw away the pulp; you can make a very tasty puree soup from it.

• As a result of this simple procedure we get these cute boats.

• Before stuffing zucchini, they must be boiled. If this is not done, then when we bake the zucchini in the oven, the meat filling will cook quickly, but the zucchini will remain hard. If you don’t want the zucchini to be rubbery, be sure to boil it.
• So, take a wide saucepan, pour water, add salt and put it on the fire. When the water boils, put the vegetable preparations there. Cook for 8-10 minutes, then carefully, so as not to break the soft zucchini, remove them. If all the halves do not fit into the pan, then cook in two stages.


Meat filling for stuffed zucchini

• The filling for zucchini can be prepared from either raw minced meat or fried minced meat. I prefer fresh minced meat: chicken or a mixture of pork and beef.

• Let the rice cook in a large volume of salted water. There is no need to cook the rice until completely cooked; it will cook perfectly when we bake the zucchini in the oven. So after 10 minutes, remove the rice from the heat and place it in a colander.

• Peel and finely chop one large onion. Stew the chopped onion in a small amount of vegetable oil. When the onion becomes soft and transparent, remove from heat. Let the onion cool.

• Combine cooled boiled rice, fried onions and minced meat. Mix everything well, add salt and pepper. There should be enough salt and pepper in the filling so that the stuffed zucchini does not turn out bland. For a given amount of filling, I usually put 1 tsp. salt without a slide and 1/2 tsp. ground black pepper.

• To make the filling in stuffed zucchini more juicy, add a little water to it (50-100 ml, depending on the moisture content of the minced meat). Mix well again.

Preparing stuffed zucchini

• Now let's get to the fun part - stuffing the zucchini. So, grease the baking sheet with vegetable oil. Place the prepared zucchini halves on it. We stuff the zucchini with a delicious filling. At the same time, place the filling loosely without compacting it. We put it from the heart, with a small slide.

• Place the baking sheet with stuffed zucchini in a hot oven and bake for 25 minutes at a temperature of 170-180°C. Literally five to seven minutes before readiness, remove the zucchini from the oven and sprinkle with grated cheese.

• Place the baking sheet with stuffed zucchini back into the oven. When the cheese has melted and has a beautiful golden brown crust, remove the dish from the oven.

• Transfer the finished oven-baked zucchini to a large dish or serving plates. Pour sour cream sauce over the zucchini and sprinkle with fresh herbs.
• As you can see, cooking stuffed zucchini in the oven is very simple. For variety, you can change the composition of the filling and the shape of the stuffed zucchini. For example, we cut the zucchini not lengthwise, but crosswise, and use a spoon to hollow out the core to make small barrels 4-5 cm high. The preparation is exactly the same, but the appearance is slightly different.

These dishes are worth trying

Reviews and comments:

Nastya 08.11.13
Stuffed zucchini is tasty and healthy. I make zucchini the same way, only I cut them lengthwise instead of crosswise. The result is long boats. One boat - one serving. I usually fry the minced meat, it turns out faster and there is a guarantee that it will all be baked, because the zucchini itself cooks quickly.

Alisa 05.25.14
Yummy! Grated cheese is a very good addition. The vegetable filling turns out tender, one might even say refined. Thanks for the recipe!

Tatyana Mikhailovna 04.06.14
To prevent the zucchini filling from drying out during cooking, I cover each piece with a zucchini slice. You can serve it on the table with this lid or remove it if, as indicated in your recipe, you want to sprinkle it with cheese.

Nata 03.08.14
Thank you for the recipe, when I cook for guests, I do everything as you do, when for myself, I cut the zucchini lengthwise, scoop out the pulp with a spoon and stuff it with the filling. This makes it faster and fits more into the oven.

Alyona
Nata, thank you for your feedback)))

Diana 01/29/15
And I took note of Tatyana Mikhailovna’s comment and decided to cover the zucchini with a tomato. The result was these stuffed mushrooms. Even after they were baked, I put a couple of dots of mayonnaise on top, which turned out to be delicious fly agarics. Both tasty and beautiful. Thanks for the great ideas. Personally, they help me cook something new every time.

Alyona
Diana, and thank you for the great idea with the fly agaric)))

Svetlana 05/30/15
Stuffed zucchini is delicious!!! I just like a lot of cheese, so that it drips off them.

Irina 02.06.15
I stuffed it not with zucchini, but with ordinary white zucchini. They turned out to be too large. Each boat contained 200 grams of filling. A little wasteful, but delicious :)

Alyona
Irina, if the zucchini is large, it is not necessary to make a wide and deep groove in it. You can limit yourself to a small depression in the middle and put a reasonable amount of filling. And zucchini baked in the oven is a very tasty dish in itself.

Tatyana 07/22/15
wonderful recipe. but it states that mayonnaise is needed. but it is not written when and where to add it. Apparently you need to coat the already prepared zucchini in minced meat...

Alyona
Tatyana, you almost guessed it))). Ready zucchini is either poured with mayonnaise, or mayonnaise is served separately with stuffed zucchini.

Victoria 05/18/16
I never cease to admire your site, yesterday I made these stuffed zucchini, added cheese mmm..... such an easy and healthy dinner))) just class!!! I decorated it like this)) Alena, you are a magician, I always use your site, and have already forgotten about the others. The most important thing is everything from available products, and small tricks that help improve the dish. Thank you)))

Alyona
Victoria, thank you for your review)))) The zucchini turned out very, very appetizing)))))))))

Sveta 07/15/16
Both ways of preparing zucchini are wonderful (both boats and stacks). I just want to add a small touch on my own, I use the pulp taken out of the zucchini right there, adding it to the minced meat, i.e. filling. It turns out juicy and delicious. Even in the vegetable version, the filling will not be superfluous.

Alyona
Sveta, thank you very much for your feedback and for the interesting and very practical addition to the recipe))))))))))

Valentina 07/15/16
Alena, you are very smart! Thank you very much for your work. The site is convenient, it has accessible recipes with very detailed and understandable descriptions - a real cooking school in absentia. And step-by-step photos help you understand what and how it should turn out if you are doing it for the first time. I myself only recently began to enjoy cooking; I didn’t know how to cook as a child, cooking didn’t arouse my interest - and the need to feed my family did not seem like a very pleasant responsibility. But! When it starts to work out and it turns out delicious, interest and pleasure in the process awakens. And you help us learn to cook. Thank you.

Alyona
Valentina, thank you very much for your kind words)))))))))))))))))

Natalya 05.29.18
These are the round barrel squashes I planted this spring. The variety is called "Scullion".

Daria 07/06/18
Good evening, Alena! Just like Sveta, I put the zucchini pulp directly into the filling! Yummy! As always, thank you so much for the recipe! :)

Alyona
Daria, thank you from the bottom of my heart for your feedback)))))))))

Sergey 09/12/18
Please tell me! I bake it in the oven for 25 minutes, but it seems to me that the zucchini is a bit tough - what should it be? Before this, I boiled the zucchini for 10 minutes.

Alyona
Sergey, if you boiled it for 10 minutes and then baked it for 25 minutes, then the zucchini should be ready. They should not fall apart, keep their shape, but also not crunch on your teeth)))))) What kind of zucchini did you use? Hopefully not overripe with a hard crust and large seeds.

Sergey 09/12/18
My zucchini tastes bitter for some reason? What's wrong? And the regular zucchini turned out great!

Alyona
Zucchini has appeared on our markets relatively recently, so not everyone knows how to choose good zucchini.
The young fruit is small in size and has a thin shiny skin that can be easily peeled off with a fingernail, like a new potato. These zucchini are tender, sweetish and cook very quickly.
Another thing is fruits that have lain for several weeks. The peel becomes denser, it no longer shines, but becomes matte, but most importantly, bitterness accumulates in it. Such peels must be peeled without regret, otherwise the bitterness can ruin the entire dish. Therefore, you should not buy zucchini for future use, these are not zucchini that can lie around)))))

Zucchini in the oven with minced meat under a cheese crust is the most delicious thing you can come up with from zucchini. The recipe, I admit, is not mine. My wife's recipe. I just got in the way, helped and took pictures.

Ingredients for zucchini in the oven

To prepare stuffed zucchini we will need:

• one large zucchini
• 500 grams of minced meat
• 2-3 onions
• bunch of fresh herbs
• 200 grams of cheese
• 100 grams of mayonnaise
• 2 tablespoons tomato paste
• salt, ground black pepper - to taste

How to cook stuffed zucchini in the oven

Cut the zucchini in half. Remove the seeds from the zucchini halves to make two zucchini boats. Place the peeled halves in a baking dish.

We pass the onions and greens through a meat grinder or grind them in a blender. Mix with minced meat. Add salt and ground black pepper. Mix thoroughly so that all products are evenly mixed.

Fill the zucchini with the resulting minced meat. No need to pile on. The minced meat should be flush with the edges of the zucchini, as if we poured water into the zucchini.

Grate the cheese on a coarse grater. Add approximately 100 grams of mayonnaise and two tablespoons of tomato paste.

Mix thoroughly until you get a homogeneous mass of the same color.

Cover the stuffed zucchini with the resulting mixture. That is, spread it over the minced meat so that it is not visible at all.

Place in an oven preheated to 200 degrees for 40 minutes. The cheese will melt and seal the mince. All the juice will remain inside.

The minced meat will cook before the zucchini. Therefore, when you check the readiness, make sure that the zucchini does not crunch.

Cut the finished zucchini into pieces. Use a sharp knife, carefully so as not to damage the crust. Place the pieces on plates.

Eat stuffed zucchini as an independent dish, without a side dish.

I prepare this dish during the zucchini season, when you can choose the right size zucchini and they are quite young and juicy, with tender skin. This is necessary so that the zucchini stuffed with minced meat is well baked in the oven and turns out juicy and soft on the inside and slightly fried on the outside. If you have no choice, then we will cook from what we have, just cut off the peel from the zucchini and remove the seeds.

I prepare stuffed zucchini according to the classic version - only with minced meat, onions and carrots, you can add mushrooms and bell peppers - if desired. I prefer to use minced pork and beef, it is juicier; it is better to grind the minced meat twice in a meat grinder to obtain minced meat with a fine texture.

So, to prepare oven-baked zucchini stuffed with minced meat, let’s prepare all the ingredients.

We select zucchini of the same size, so it will be more convenient to place them later in a baking dish. Cut the zucchini in half lengthwise and remove the pulp along with the seeds with a spoon, leaving a very thin wall. We cut off a little peel from the back side to give stability to the boat.

If the zucchini is young and the seeds are still soft, then the pulp can be used for minced meat. Chop the zucchini pulp very finely. Three carrots on a medium grater, cut the onion into cubes.

Pour vegetable oil into the frying pan and add vegetables. Fry vegetables until soft. Then add the minced meat, salt and pepper it, you can add a little dried garlic at this stage to your taste. Fry the contents of the frying pan until the minced meat turns gray, that is, it is all fried. To do this, you should constantly stir the minced meat with vegetables and break up any lumps of minced meat.

Place the zucchini boats in a baking dish and fill the indentations with the resulting minced meat.

Top with cherry tomatoes cut in half and pieces of melted cheese.

Pepper well with a mixture of peppers, sprinkle with olive oil and lay out sprigs of fresh thyme. Place the form with zucchini in the oven for 30-35 minutes.

Oven-baked zucchini stuffed with minced meat, served in portions. One zucchini made from two halves is enough for a serving.

You can serve zucchini stuffed with minced meat both as a hot appetizer and as a side dish for the main course. Bon appetit!

Happy day everyone!

Today we will prepare with you stuffed zucchini baked in the oven. Especially for you, I am publishing a selection of recipes for incredibly tasty and healthy dishes that you will certainly be able to enjoy while the zucchini season is underway. Although, of course, the most thrifty ones will be able to get gastronomic pleasure from dishes with this vegetable in winter.

Surprisingly, just 100 g of zucchini contains about 5 g of easily digestible carbohydrates, more than one gram of dietary fiber, which makes it an indispensable assistant for our digestive system. It is not without reason that caring mothers often start complementary feeding with this vegetable.

By the way, zucchini helps pregnant women remove excess fluid from the body, thus relieving swelling. At the same time, it perfectly satisfies hunger without adding extra calories to your body. But nursing mothers not only can, but also need to consume this vegetable at least every day, even in its raw form. So be healthy and use the gifts of nature for your benefit!

The prepared dish turns out incredibly tasty and juicy due to the tomato cream sauce. It will be especially relevant for any holiday table - guests will be delighted!

Ingredients:

• Young zucchini – 2 pcs.
• Minced meat – 350-400 gr.
• Onions – 1 pc.
• Egg – 1 pc.
• Boiled rice – 1 cup
• Salt, pepper - to taste
• Vegetable oil - on a baking sheet

To prepare the sauce:

• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1-2 tbsp. spoons
• Sour cream – 3 tbsp. spoons
• Salt - to taste
• Vegetable oil – 1 tbsp. spoon

Take a deep cup and add minced meat, rice, egg, salt and pepper to taste.

Grate half of the peeled onion and add to the bowl with the minced meat. Mix everything well.

Young zucchini does not need to be peeled! Cut them into rings about 2 cm wide and cut out the middle.

Fill each zucchini ring with meat filling. Grease a baking sheet with vegetable oil, place stuffed zucchini on it, salt them and place in the oven. After 15 minutes, turn the baked vegetables over and put them in the oven again for the same amount of time.

While the zucchini is baking, prepare a delicious sauce for them. To do this, chop the remaining half of the onion, grate the carrots, and mix them in a frying pan with vegetable oil. After light frying, add tomato paste and salt to taste.

Add sour cream and mix the ingredients well. In 10 minutes the sauce is ready!

When you take the zucchini out of the oven a second time, pour the vegetable sauce over it and serve. Bon appetit!

Stuffed zucchini baked in the oven with cheese and tomatoes

Tomato lovers will love this dish. An amazing combination of zucchini, cheese and tomatoes - it turns out very tasty, satisfying and healthy!

You will need:

• Zucchini – 2 pcs.
• Tomatoes – 2 pcs.
• Grated cheese – 100 gr.
• Onion – 1 pc.
• Minced chicken – 200 gr.
• Salt, pepper - to taste

Cooking method in stages:

First, cut the zucchini into rings one centimeter thick.

We cut out the core with a small knife or a special device. Place the zucchini rings in a bowl, add salt and mix.

Finely chop the onion and add it to the minced meat.

Grind the zucchini core in a blender and also add it to the meat.

Salt and pepper to taste.

Grease a baking sheet with vegetable oil, place rings tightly on it and fill them with prepared minced chicken.

Cut the tomatoes into rings.

Place each tomato ring on a stuffed zucchini and place in the oven. After 20 minutes, take out the dish and sprinkle it with grated cheese, then bake again for another 10 minutes.

Oven-baked zucchini stuffed with mushrooms and cheese

Of course, you cannot give such a dish to small children, since mushrooms are heavy food for the stomach. And adults can fully enjoy the gifts of nature by preparing stuffed zucchini according to this delicious recipe.

Prepare:

• Young zucchini
• Mushrooms (any, but preferably oyster mushrooms or champignons)
• Sour cream
• Vegetable oil

Cooking method in stages:

First, let's prepare the filling for the stuffed zucchini. Finely chop the onion and fry it in a frying pan in vegetable oil.

Chop the mushrooms.

Cut the zucchini in half and then cut out the core.

Finely chop the core (pulp) and add it to the frying pan with the mushrooms and onions. Pepper and salt to taste.

Grate the cheese.

Add sour cream to the filling without stopping frying.

Grease a baking sheet with vegetable oil, place the zucchini on it and salt them.

Then add the filling.

Sprinkle with grated cheese and place in the oven until done.

Dietary recipe for baked stuffed zucchini with vegetables and cheese

Despite the fact that this dish is very tasty and healthy, it is perfect for those who want to lose weight on a healthy diet. The fact is that its calorie content is only 50-60 kcal/100 g, but it perfectly saturates an empty stomach.

We take:

• Zucchini – 2 pcs.
• Cheese – 50 gr.
• Tomato – 1 pc.
• Mushrooms – 3 pcs.
• Garlic – 3 cloves
• Half a sweet pepper
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt, pepper - to taste
• Greenery
• Vegetable oil

Cooking method in stages:

Cut the onion into cubes.

Slice the mushrooms.

Grate the carrots.

Chop the garlic.

Place mushrooms, onions and carrots in a frying pan and fry in vegetable oil.

Add salt, pepper and garlic, then remove the pan from the heat.

Chop the peppers and tomatoes.

Three cheeses on a coarse grater.

Mix fried vegetables with tomatoes, peppers and herbs. Sprinkle with salt and mix well.

Cut the zucchini in half and remove the core. Place on a baking sheet.

Fill the zucchini with vegetable filling, sprinkle cheese on top and place in the oven until cooked (30-40 minutes).

Recipe for stuffed zucchini with cottage cheese, baked in the oven

This dish is very useful for small children, especially if you use country cottage cheese in its preparation. Moreover, its calorie content per 100 g is only 70-80 kcal.

To prepare you need:

• Zucchini – 2 pcs.
• Cottage cheese – 250 gr.
• Eggs – 2 pcs.
• Cheese – 100 gr.
• Garlic – 1 head
• Greens (dill)
• Salt to taste

Cooking method in stages:

Add one egg to the cottage cheese.

Finely chop the dill and mix it with cottage cheese.

Prepare the zucchini by cutting them in half and cutting out the middle.

Pour finely chopped garlic into the core.

Mix the remaining garlic with cottage cheese.

Add another egg to the cottage cheese.

Stuff the zucchini with the resulting curd mass.

Place vegetables with cottage cheese on a baking sheet.

Sprinkle with cheese and place in the oven. Bake for 50-60 minutes.

Baked zucchini boats with minced meat and cheese

“We haven’t eaten anything tastier!” - this is exactly what your guests will tell you when you treat them to this amazing dish. This is my favorite recipe and I am happy to share it with you.

Ingredients:

• 2-3 zucchini
• 300 g minced meat
• 100 g cheese
• 1 tomato
• 1 onion
• sprig of dill
• 3 cloves garlic
• 300 g sour cream
• salt and pepper to taste

Cooking method in stages:

Prepare the necessary ingredients.

Make boats out of zucchini: cut the vegetables in half and cut out the middle.

Chop the onion and core of the zucchini.

Let the onion fry, after five minutes add the minced meat to it.

After another 2-3 minutes, add the chopped zucchini core to the pan and simmer for 10-15 minutes over low heat. Add salt and pepper.

Cut the tomato into slices.

Chop the garlic.

Grate the cheese.

When the minced meat has cooled a little, add tomato, garlic and sour cream. Mix everything.

Lightly salt the boats before adding the filling. Then fill them with minced meat and sprinkle grated cheese on top.

Grease a baking sheet with vegetable oil and place the stuffed boats on it. Cook in the oven for 30-40 minutes. Bon appetit!

Recipe for cooking round zucchini with meat in the oven

A reader from Italy sent me this recipe. She claims that round zucchini has become fashionable among them, and she is happy to cook this tasty and aromatic, and most importantly, satisfying dish with them.

We will need:

• 4-6 round zucchini
• 200 g minced meat
• half a cup of boiled rice
• 2-3 cloves of garlic
• 1 onion
• 2-3 pcs. medium sized potatoes
• tomato paste or tomatoes, salt and pepper to taste
• sprig of parsley
• vegetable oil on a baking sheet

Cooking method in stages:

We prepare the necessary products.

Cut off the top of round zucchini and scoop out the flesh.

Chop the onion and garlic into cubes and place in a frying pan to fry.

After 3 minutes, add the minced meat to the onions and garlic. While it's frying a little, grate the raw potatoes and add to the pan. Next, add tomato paste, salt and pepper and mix everything thoroughly. Keep on fire for 10 minutes.

Mix the fried filling with rice and finely chopped parsley.

Salt the zucchini a little and start filling them with the stuffed mixture.

Grease a baking sheet with vegetable oil and lay out our stuffed vegetables. Place in an oven preheated to 200 degrees for 40-50 minutes (until done).

Lenten recipe for baked stuffed zucchini with rice and vegetables

This dish is perfect for Lent, as it satisfies well and does not contain prohibited foods. By the way, it is very easy to prepare, try it!

Take:

• 3 zucchini
• half a cup of boiled rice
• 1 onion
• 1 bell pepper
• 1 tomato
• 100 g champignons
• 100 g cheese
• Greenery
• 2 cloves garlic
• Salt, pepper to taste
• Vegetable oil on a baking sheet

Cooking method in stages:

Cut the onion into half rings.

Cut the garlic into thin slices.

Cut the pepper into thin half rings.

Peel and cut the mushrooms as shown in the photo.

Slice the tomato.

Cut the zucchini in half and make cuts as shown in the photo to create a kind of fan.

Start stuffing the zucchini, carefully laying out the chopped vegetables. Sprinkle with salt and pepper.

Sprinkle with vegetable oil.

Carefully place the rice on top in a thin layer and sprinkle with cheese. Bake in the oven for 30-40 minutes.

If you have absolutely no time to stuff, but want to make crispy baked zucchini, be sure to watch this video. Enjoy watching!

Cook for your health and don’t forget to share in the comments which recipe for baked stuffed zucchini you liked best. I'd love to hear your opinion! See you again on the blog!

Zucchini stuffed with vegetables and minced meat

For 2 servings of stuffed zucchini you will need:

350 g minced pork

1 small carrot

1 small onion

2 cloves garlic

1 green zucchini

1 yellow zucchini

1 medium red bell pepper (we will stuff this too)

1 tbsp dried herbs

Olive oil

Pepper

Salt

1. First, let's prepare the vegetables that we will stuff. To do this, cut off the tops of zucchini and peppers so that you get peas with a lid (as in the photo).

Wash and peel vegetables

2. Carefully scrape out the core with a spoon.

3. Sprinkle the peeled vegetables with olive oil, salt and pepper.

4. Finely chop the onion, carrots, and garlic in a blender or just with a knife.

5. Add a little oil to the chopped vegetables and mix with the minced pork. Mix well, add salt, pepper and spices to your taste.

6. Fill both zucchini and pepper with minced meat. Place vegetables on a baking sheet or baking dish and cover with foil.

7. Bake stuffed zucchini in an oven preheated to 180 degrees for 45 minutes until the minced meat and vegetables are ready.

Then remove the foil and bake for another 15 minutes.

Now you're done!

Stuffed zucchini with minced meat baked in the oven.

To prepare a zucchini dish you will need:

4 medium sized zucchini

1 tomato

2 onions, diced

¼ cup rice

150 g minced meat or minced meat

2 tbsp. tomato paste

Lemon juice

a few dill leaves, minced meat

5 tbsp. olive oil

Salt and pepper

Stuffed zucchini with minced meat

Cooking process:

Wash the zucchini and cut them into two parts as in the photo. Then take a small spoon and scrape the pulp out of them, it is better if you peel not through, but leaving a small bottom. The walls of the zucchini should not be too thick or too thin (about 0.5 cm).

Preparing the filling. Combine diced onion, rice, minced meat, 1 cup tomato paste, lemon juice, chopped dill, 3 tablespoons olive oil, 2 teaspoons salt and black pepper in a bowl.

Fill the zucchini with this mixture, but not too tightly, as the rice will swell during cooking. Place each filled squash upright in a large ovenproof casserole dish or baking dish.

Slice the tomato and place a slice on top, thereby covering the minced meat in the zucchini.

Preheat the oven to 180 degrees. Dilute 1 tbsp. l. tomato paste with water in a glass and pour it into the bottom of the mold where the zucchini are. Then pour in a little water so that the water is no higher than the middle of the zucchini. Cover with a lid or foil and place at the very bottom of the oven; cook the zucchini for 1.5 hours until tender.

Zucchini stuffed with meat

For this recipe you will need:

2 large zucchini or 4 small

minced meat (pork + beef) - 0.5 kg

2 onions

1 egg

50 grams of grated cheese

chicken broth or water - 0.5 cups

salt and spices to taste

Preparation:

1. Wash the zucchini, cut them in half lengthwise and remove the pulp and seeds from the middle with a spoon (as in the photo).

2. Let's move on to the minced meat. Finely chop the onion, add it to the minced meat and beat the egg into the mixture, add salt and pepper. Fill the zucchini with the resulting minced meat.

3. Bake. Preheat the oven to 200 degrees. Place the zucchini in a pie dish or any other dish with high rims and add chicken broth. Bake the zucchini for 20-30 minutes until done. 5 minutes before the dish is ready, sprinkle cheese on top of the zucchini.

4. Zucchini stuffed with meat is ready.

Bon appetit!

Stuffed zucchini with vegetables

To prepare a delicious and original dish you will need:

1 medium sized zucchini

Salt and pepper

1 onion, finely chopped

2 tomatoes, diced

2 cloves garlic

a little parsley

50-60 grams of hard cheese

about 2 tsp. olive oil

Preparation: Preheat the oven to 220-250 degrees. Cut the zucchini lengthwise to make boats. Using a teaspoon, scoop out the middle, but so that the walls of the zucchini are 0.5 cm thick. Sprinkle the inside of the zucchini with salt and pepper. Place the zucchini on a baking sheet or parchment paper greased with oil.

Let's move on to the filling.

We do not throw away the core that you cut out, but chop it finely. And mix with finely chopped onions, tomatoes, mix. Squeeze the garlic here, grate the cheese, add parsley, salt and pepper. Mix everything. Place the resulting “minced meat” in the middle of the boats.

Place the resulting boats in the oven.

Bake for 15-20 minutes until the zucchini becomes soft!

The dish is ready!

To prepare the dish you will need:

200 gr. diced ham

4 medium zucchini

1 onion

2 tablespoons olive oil

2 cups cooked rice

frozen spinach – 400 gr

70 gr. grated mozzarella cheese or other cheese

salt, pepper and spices to your taste.

Wash the zucchini, cut off the ends and cut lengthwise so that you have 2 halves, remove the core and seeds with a spoon.

Stuffed zucchini with rice and ham

Now let's prepare the filling. Finely chop the onion and saute it in a frying pan until soft. The spinach needs to be thawed and simmered with onions for about 5 minutes. Allow the spinach to cool. Next, mix the cooked rice, chopped ham and spinach in a bowl, add salt, pepper and spices. Mix everything. Fill the zucchini halves with the resulting minced meat. Place the zucchini on a baking sheet or baking dish and sprinkle cheese on top.

Bake in a preheated oven at 220 degrees for 35-40 minutes until the zucchini is ready.

Zucchini stuffed with vegetables in the oven