Ingredients:
- (small) – 3-4 pcs.
- Carrots – 1-2 pcs.
- - 1 PC.
- – 100 g.
- Tomato juice – 1 glass
- – 1 tablespoon
- Garlic – 3-4 cloves
- Vegetable oil - for frying
- Parsley – 3-4 sprigs
- Salt - to taste
Stuffed zucchini recipe
1. Wash the zucchini. It is not necessary to peel the skin of young zucchini, since it is very tender and contains many vitamins. Cut the zucchini in half lengthwise. Using a teaspoon, cut out the core with the seeds and make “boats”.
2. Finely chop the onion. Grate the carrots on a coarse grater. Fry onions and carrots in a frying pan in vegetable oil. Let's add a little salt.
3. Salt the zucchini boats. Transfer them to a baking dish greased with vegetable oil. We put vegetable filling in them. Sprinkle finely grated cheese on top.
4. Mix tomato juice with flour. Pour the tomatoes over the zucchini. Place the baking dish in an oven preheated to 180 degrees for 30-35 minutes.
5. Squeeze the garlic through a press onto the finished baked zucchini “boats”. Decorate the “boats” with parsley leaves.
A delicious recipe for stuffed zucchini. Ready stuffed zucchini can be served either warm or cold.
Bon appetit!
I really love zucchini, or rather dishes made from zucchini - caviar, various appetizers, stewed zucchini, pancakes, etc. Today I propose to prepare a very light and tasty appetizer, namely, zucchini stuffed with cheese. Preparing this delicious dish is as easy as shelling pears; besides, you will need the most common products that are likely to be found in every refrigerator, but the result will definitely please you. Salty cheese adds piquancy to the appetizer, and dill adds freshness. My main taster, my husband, really liked the dish, I hope you will like it too.
For cooking zucchini stuffed with cheese, we will need:
- 3 small zucchini
- 200 gr. feta cheese
- 2 eggs
- Dill greens
- Salt, black pepper to taste
- Olive oil
These are the ingredients we need to prepare a very tasty zucchini dish.
We clean the zucchini by cutting the peel through a strip.
We cut the peeled zucchini into barrels, approximately 4-5 cm high.
Boil the zucchini barrels in salted water for about 5 minutes.
In the meantime, prepare the filling. Finely chop the dill.
Grate the cheese on a coarse grater.
Add dill and 2 eggs to the grated cheese.
Using a teaspoon, extract the pulp from boiled zucchini. This must be done very carefully so that the bottom remains.
Finely chop the zucchini pulp.
Add to the cheese. Pepper and salt (if necessary).
Mix everything well.
Our filling is ready.
Place the resulting zucchini cups in a heat-resistant form.
We fill it with the resulting minced meat, a little heaping.
Drizzle olive oil over the top of the zucchini.
Place the zucchini in the oven and bake for about 35-40 minutes at 180 degrees.
Place the prepared stuffed zucchini on a plate and garnish with a sprig of dill.
This dish is very tasty both hot and cold.
Be sure to prepare this truly summer appetizer, you won’t regret it.
BON APPETIT!
I couldn’t help but publish a photo of the bomb zucchini that had already grown like this in the garden of my son and daughter-in-law, who live in their own house. It is noteworthy that the seeds of these interesting zucchini were shared with me by my reader Musya, who prepared them according to my recipe, and for which I thank her very much. I can't wait to harvest and stuff.
I stuffed it the same way as before, but added chicken minced meat. Tobto, brinza, tsibulya, a little bit of boiling and trimmings of the zucchini itself, eggs, salt spices, dill there. I cut it all the time, so that more minced meat could be placed, and it was cooked more quickly. Really delicious! More delicious cutlets came out, because there was a whole kilogram of chicken minced meat for 3 unfortunate zucchini :) The secret ingredient is fresh jalapeno pepper (I trimmed it with the chicken and brushed it a little to steam it Xia). No special croutons or soaked bread are required for such cutlets, the stench comes out tender and juicy.
This time Musya made such a very appetizing dish from green zucchini, and the presentation of the dish was 5+. Thank you very much for your efforts!
And these are green “bomb” zucchini, like our zucchini, very cute!
And this is a ready-made dish - zucchini “bombs” stuffed with cheese, which Musya prepared for her family. Just look at how beautiful she turned out, it’s very appetizing, it’s true! And with tomatoes too! Well, who would refuse such a dish? Well done!!!
Dear readers! Today I received a photo from my reader Musya, who lives in the USA, of these unusual “bomb” zucchini that are perfect for stuffing. Unfortunately, I haven’t seen anything like this here in Ukraine, otherwise I would have prepared it long ago. But Musya prepared them according to my recipe and was pleased with the result. And I am immensely glad that such wonderful housewives cook according to my recipes and share the results with us. Many thanks to Musa!
How to cook zucchini stuffed with feta cheese and dill in the oven
1. Cut young zucchini with skin into pieces about 5 cm long.
2. Place in a saucepan with water. Cook for no longer than 3 - 4 minutes.
3. Crumble the cheese with your hands or grate it.
If the cheese is very salty, then it needs to be kept in milk for several hours. Cut the dill with a knife.
4. Remove the boiled zucchini from the water and let it cool. Use a sharp knife and a teaspoon to select the middle. The zucchini should turn into cups. The thinner the walls, the tastier the stuffed zucchini with cheese will be. But it’s still better to leave a little extra pulp than to damage the wall of the squash cup.
5. Make minced meat from cheese, dill, eggs and zucchini pulp. First chop the removed pulp with a knife.
6. Fill the zucchini with the filling of feta cheese, dill, zucchini pulp, and raw egg.
7. Put everything in shape. If you don’t have a suitable one, you can make it from foil. Place the zucchini in the oven for 20 - 25 minutes.
8. When the stuffed zucchini is browned, you can take it out and serve it hot.
And if you cool the zucchini stuffed with feta cheese, they make an excellent cold appetizer.
Now is the time to cook stuffed zucchini in the oven, because at the height of the season they are tasty, healthy, and inexpensive. A recipe for stuffed zucchini can be found in almost every national cuisine. It is also present in Romanian cuisine, where this recipe comes from. In Romania, they generally love dishes made from vegetables; they use spices, nuts and herbs.
In addition to zucchini, Romanians value eggplants, from which they prepare caviar, casseroles, boats and rolls. You can prepare eggplant rolls using excellent recipes from 8spoon.ru. Here you can choose from eggplant rolls with different fillings: cheese, feta cheese, tomatoes, minced meat and other healthy and tasty products.
Today we will prepare stuffed zucchini boats in the oven with a filling of salted cheese. You can take another young cheese, but it is advisable to choose a salty one - feta cheese or feta cheese. These types of cheese also have their own texture and go well with crackers. The taste of the dish will be complemented by the taste of tomatoes and fresh dill.
- Peel the zucchini, cut it in half lengthwise, remove the seeds and scald with boiling water.
- Crumble the cheese, mix with breadcrumbs and 100 g of sour cream and stuff the zucchini with this mixture.
- Sauce. Mix flour, 80 g of sour cream, tomato paste and add vegetable oil.
- Salt the zucchini boats, place in a baking dish or frying pan without a handle, brush with sauce and bake in the oven at 200 degrees until cooked.
- Serve with sour cream and chopped dill.
For zucchini and eggplant boats, it is better to choose medium-sized vegetables. A zucchini that is too large will be more fibrous and not as easy to serve. Medium-sized zucchini halves can be served immediately as a single serving, which will also retain the balance of flavor between the filling and the zucchini.
Recipes for stuffed zucchini in the oven and other delicious dishes made from these healthy vegetables can be found on our website:
