Stuffed zucchini: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Zucchini can be used not only for making a wide variety of salads and casseroles. They can become a complete meal on their own. And for this you do not need to spend a lot of ingredients and time. Using the recipe with a photo of stuffed zucchini, you can cook a hearty, nutritious, tasty and, most importantly, dietary dish. The filling can be very diverse. From ordinary vegetable to meat. You can cook them both in a saucepan and in an oven.

Recipe for stuffed zucchini in a slow cooker

Ingredients:

• Zucchini - fifteen pieces.
• Carrots - seven pieces.
• Onions - six pieces.
• Butter - fifty grams.
• Dill - one hundred grams.
• Rice - two glasses.
• Cheese - four hundred grams.
• Dried barberry - seven pieces.
• Water - two hundred milliliters.
• Vegetable oil.
• Bay leaf.
• Green.
• Italian herbs.
• Spicy little pepper.
• Groundedpepper.
• S alt.

Cooking zucchini with vegetables

First of all, you need to prepare all the ingredients. In order for stuffed zucchini to turn out tasty, vegetables must be young and juicy. Zelentsy should be chosen small, only slightly larger than the palm of your hand.

First you need to put the rice to boil in a little s alted water. At this time, you can prepare the rest of the ingredients for the filling. Peel, wash and chop the onion into cubes, but not too small. Peel the carrots, wash and grate on a large grater.

Pour a norm of vegetable oil into the multicooker bowl and then add chopped carrots and onions. Add spices to taste and mix well. Then you need to close the lid and turn on the "Frying" mode. Leave the vegetables to cook for ten minutes.

Cheese for stuffed zucchini needs to be finely chopped or even grated. When the time on the multicooker timer expires, you need to add the cheese to the vegetables and immediately start mixing. This will melt it but not fry it.

Then, to prepare stuffed zucchini, you need to return to rice again. Drain the water and put the rice into a mixing bowl. Add butter to it as well. Mix everything thoroughly, close the lid and set aside for now.

Rinse greens and shake off excess moisture. Then chop finely. Do the same with hot peppers. Mix them with Italian herbs and transfer to a multicooker bowl. Mix everything again. Now I need to try the stuffing.for s alt. Remove everything from the multicooker bowl and transfer to a separate container. Wipe the bowl well with paper towels.

Now you need to prepare the zucchini themselves. To do this, wash them well and cut each fruit into three parts: four to five centimeters each. Now we need to form a hole. To do this, step back about a centimeter from the edge of the zucchini and cut out the core with a knife. Go deep so that each part has a bottom.

Divide the remaining zucchini pulp into two parts. Finely chop one of them and add to the filling. Mix well again. Press the stuffing into the zucchini with a teaspoon. Put the stuffed zucchini in the multicooker bowl upside down. Pour in the amount of water. Set the "Baking" mode and cook for about twenty-five minutes. The dish is ready.

Recipe for stuffed zucchini in the oven

Ingredients:

• Zucchini - five pieces.
• Chicken leg - three pieces.
• Rice - one glass.
• Cheese - half a kilogram.
• Mayonnaise - ten tablespoons.
• S alt.
• Dill.

Cooking zucchini

First you need to get the chicken legs out of the fridge and let them warm up a little. During this time, boil rice for stuffed zucchini baked in the oven. S alt the water a little and pour the norm of cereal into it. Boil until fully cooked.

When the legs are a little warm, also boil them until fully cooked. Drain the water and let them cool down. Then remove from the legsfilm and completely separate the meat from the bone. It will then need to be chopped very finely.

Mix boiled rice with meat. Grate melted cheese on a fine grater and pour over the rest of the filling. If the cheese does not grind well, then it can first be placed in the freezer for several minutes.

Then add mayonnaise to minced meat and mix everything thoroughly. The filling is ready, now you need to prepare the zucchini. Wash vegetables well and pat dry. Cut lengthwise into two pieces. The bottom of each piece needs to be cut off a little so that the "boats" stand straight, and do not lean to the side. Use a spoon or knife to rid the pieces of seeds and pulp.

Each piece needs to be stuffed. It remains only to bake stuffed zucchini. Line a baking sheet with parchment paper and place the boats on it. Send them to the oven for half an hour. Bake at two hundred degrees. Ready zucchini can be garnished with dill sprigs.

Zucchini stuffed with minced meat

Ingredients:

• Zucchini - five pieces.
• Minced meat - one kilogram.
• Champignons - one kilogram.
• Cheese - half a kilogram.
• Carrots - five pieces.
• Onions - five pieces.
• Garlic - ten cloves.
• Vegetable oil.
• S alt.
• Pepper.
• Green.

Cooking zucchini with minced meat

Mushrooms, minced meat and the pulp of the zucchini themselves create a unique flavor combination that will not leave anyone indifferent. To zucchini stuffed with minced meatand baked in the oven turned out delicious, you need to choose young and fresh vegetables.

Peel the onion and cut into small cubes. Free the carrots from dirt and dark areas, rinse under the tap and dry. Then grate on a coarse grater. Pour a little vegetable oil into the pan and pour the carrots and onions into the same place. Place over medium heat and fry until the vegetables are soft.

Mushrooms clean from dark spots, rinse and drain excess moisture. Mushrooms cut into thin slices and fry until soft. Then pour them into a blender. Grind until smooth. Let them cool down a bit. At this time, rinse the greens and peel the garlic cloves. Finely chop them. Mix fried vegetables, mushrooms, minced meat and greens in one container. Season with s alt and pepper, then mix thoroughly.

Rinse and dry the zucchini. Cut each fruit into rings, the length of which will not exceed five centimeters. Scoop out the flesh with a spoon or knife. From the leftovers, cut a few rings that will serve as the bottom for the blanks. According to the recipe for zucchini stuffed with minced meat, cover the baking dish with foil. Lay out whole rings, and on top - tubes of zucchini.

Fill the "moulds" with stuffing. Cover with foil and send to the oven. Bake for half an hour at a temperature of two hundred degrees. After the baked stuffed zucchini with minced meat are cooked, you need to remove the foil, sprinkle them with cheese and send them back to the oven for twenty minutes. The dish is ready.

Dish withcottage cheese

Ingredients for Stuffed Zucchini:

• Zucchini - ten pieces.
• Cottage cheese - two hundred grams.
• Proteins - five pieces.
• Milk - one hundred and fifty milliliters.
• Sour cream - one hundred and fifty milliliters.
• Shallots - seven pieces.
• Olive oil.
• Nutmeg nuts.
• Spices.

Cooking zucchini with cottage cheese

Zelentsy wash and dry well. Cut each fruit into two pieces. Using a knife or spoon, it is necessary to remove the core of the zucchini so that half a centimeter of pulp remains from the edge. The resulting "boats" need to be blanched for three minutes in boiling and slightly s alted water.

Rinse the onion and chop finely. The pulp remaining from the zucchini must be crushed into small pieces. Mix onion, pulp and a few tablespoons of olive oil. Leave to simmer in a preheated pan for five to seven minutes. The main thing is that the fire should be very weak.

Put sour cream into the resulting mixture and pour in milk. Add spices to taste, season with nutmeg and mix well. Cover with a lid and cook for another ten minutes. After removing from heat, pour into a separate container and let cool slightly.

Pour the separated proteins into the filling. Then add cottage cheese. Mix well again and let it brew for ten minutes. "Boats" of zucchini to shake off excess moisture. Grease a baking tray with oil. Cut off the bottom of the boats a little so that they become more stable. It's easy to brush them with olive oil.oil to keep them from drying out during baking.

Fill zucchini with minced meat and place on a baking sheet. Preheat the oven to two hundred degrees. Bake stuffed zucchini for about twenty minutes. The dish is recommended to be served hot.

Zucchini stuffed with cod

Ingredients:

• Zucchini - two kilograms.
• Canned cod - four hundred grams.
• Eggs - eight pieces.
• Mayonnaise - four hundred grams.
• Tomatoes - twelve pieces.
• Sweet pepper - twelve pieces.
• Lettuce - two bunches.
• Lemon - one thing.
• Tomato paste - four tablespoons.
• Parsley - two bunches.
• Spices.

Cooking zucchini with cod

Zucchini stuffed with canned cod are very tasty and satisfying. And you need to start cooking with eggs. They need to be put in a saucepan, pour cold water and s alt. Put on fire and wait until it boils. Boil seven minutes. After the liquid is drained and pour cold water. Let cool, then peel and finely crumble.

Rinse the zucchini, cut each fruit into two parts. Get rid of all seeds. The pulp must be removed, but so that the edges remain half a centimeter along the edges.

Wash parsley, shake off excess moisture and chop finely. Rinse the peppers, remove the seeds and partitions, then chop into small pieces. Wash lettuce and set aside. Rinse the lemon, peel and cut into thin slices. Tomatoeswash and grate on a fine grater. Remove cod from canned food, transfer to a colander and allow excess liquid to drain. Then mash thoroughly with a fork.

Grind the remaining pulp from the zucchini in a meat grinder. Add spices to taste. In a separate container, combine the pulp, chopped eggs, fish, pepper and tomato. Mix well. Fill zucchini boats with stuffing and place in a deep frying pan.

Pour them with a little water, add a little vegetable oil and chopped tomatoes. Simmer until the zucchini is completely cooked through. Transfer the finished boats to a flat dish. Garnish with lettuce, parsley, lemon and mayonnaise.

Baked in the oven, in a frying pan and in a slow cooker, stuffed zucchini is an excellent dish that takes very little time to cook. But at the same time, the result is a hearty, nutritious and juicy dish, perfect for both a casual lunch or dinner, and for a festive event.

Cooking stuffed zucchini is easy. Therefore, even novice cooks will be able to master the recipe and prepare an excellent appetizer. The filling can be changed to your own taste. Replace chicken meat with pork or beef. Minced meat - pieces of meat. Mushrooms can be replaced with chanterelles or mushrooms. It all depends on personal taste preferences.