Stuffed zucchini is a very tasty dish that is especially important in the summer when the season of pickling. They cost very inexpensively, and if you put a little effort, you can get a very bright and satisfying dish as a result. The main thing is to understand what and in what order to do.
A bit about the recipe
Stuffed zucchini is a fairly simple but very tasty dish that we can offer not only to your family for dinner, but also to put on a festive table. And further we will tell the best variants of its preparation.
Selection and processing of ingredients
As you can prepare the stuffed zucchini in different ways, the dish alone gives a lot of possibilities. It can be neatly carved boats or small vertical barrels. The filling can also be different: forcemeat, chicken, mushrooms, vegetables, cottage cheese, etc. But to make the dish really tasty and very juicy, it is advisable to adhere to certain rules:
- Zucchini is better to choose young - they have a light skin, tender flesh and they are small in size.
Note! In this case it is desirable that zucchini were even and approximately the same.
- If you have over-ripe vegetables at your disposal, they should be peeled off. The middle is extracted in any case, regardless of whether there are seeds or not - so we release the space for the filling.
- If the filling is meat or minced meat, half the cooking time, the stuffed zucchini should be held under the foil - in this way both the vegetables and the filling will be baked evenly.
- If zucchini are young and have small sizes, then cooking the dish will take no more than an hour. Large vegetables are cooked somewhat longer - about 1.5 hours.
- The zucchini has a neutral taste, so you can give a taste to the ready-made dish yourself. To improve the result, use spices and fragrant herbs.
With chicken
Courgettes stuffed with chicken, cooked according to the following recipe. It is necessary to take:
- 3 small zucchini;
- a pound of chicken meat;
- pod of sweet pepper;
- 3 tomatoes;
- the onion head;
- 4 clove of garlic;
- 140 g of cheese;
- 180 ml cream;
- several feathers of spring onions;
- 3-4 sprigs of parsley;
- tables.a spoonful of butter;
- 45 ml of vegetable oil;
- 4-5 g of salt;
- a couple of pinch peppers in powder.
Carefully my zucchini, cut the tails and the place of the inflorescence. We cut each vegetable into two parts along. Using a tablespoon, we extract the seeds, then we take out a piece of pulp with a knife. As a result, you should get 6 boats. Just make sure that their walls have the same thickness from all sides - at least 0.5 cm.
Sprinkle each boat with salt and pepper. Lubricate with vegetable oil and leave for a quarter of an hour to marinate. Then we cover the baking sheet with parchment and lay out the pickled boats. We try to arrange them in such a way that a short distance remains between the courgettes. Pour a little baking water on the bottom and send it to a preheated oven to 185 ° C.Cooking for 15-20 minutes - this will depend on how much wall thickness in the boats you made. As a result zucchini should become rosy and soften a little.
We are engaged in stuffing. The remaining zucchini( without seeds!) Is cut in a small cube. Chicken meat thoroughly washed, dried with a paper towel and cut into small pieces. We divide the sweet Bulgarian pepper into halves, take out the seeds, cut out the peduncle and white internal septa, cut the flesh into small cubes. Sprigs of fresh herbs, shake off excess liquid and finely cut with a knife. Tomatoes are dropped into boiling water, blanched for 30-40 seconds, after which we take out a noise and remove the thin skin. Half a serving of tomatoes rubbed on a grater or interrupted in a blender, the second part - cut into cubes. Garlic cloves are released from the husks, we remove the core and finely shred. If desired, garlic can be passed through the press. Onions are cleaned and chopped into small cubes.
In the pan, pour in the vegetable oil, add creamy and in this mixture pass the finely chopped onion. It should become transparent. We add cubes of chicken meat. Continue all the fry until the golden crust on the meat. Filling filling and pepper. Put the chopped squash in the pan and cook until the vegetables are soft. Pour chopped Bulgarian pepper and tomato cubes. Extinguish everything for 6-7 minutes. Season with garlic and greens. If necessary, add salt and pepper. We mix the contents, give a few seconds to turn off and turn off the gas supply.
Crushed tomatoes are combined with cream, add salt and pepper to taste. We mix it well.
Note! The taste of the sauce can be enriched with your favorite spices and seasonings!
A piece of cheese is rubbed on a grater. In the baked boats lay out the filling, we pour each sauce over the boat and sprinkle the top with grated cheese. The remainder of the sauce is poured onto the bottom of the baking dish. We cover the stuffed zucchini with foil and send it to the preheated oven for 20-25 minutes. After the specified time, we remove the foil and continue to cook for another half an hour. We serve the prepared dish to the table hot.
With forcemeat
Courgettes stuffed with minced meat baked in the oven - this is a completely independent dish that you can serve without any side dish. Under the cheese crust, the filling retains its juiciness, and the boats themselves have a very appetizing and even festive appearance.
For the recipe, take:
- a couple of small squash;
- half a kilo;
- a pair of bulbs;
- 6-7 branches of any fresh herbs;
- 180 g of cheese;
- 120 ml of sour cream;
- a couple of tables.spoons of tomato paste;
- 3-4 g of salt;
- a couple of pinch peppers in powder.
The main ingredient is thoroughly rinsed, peeled and removed. Cut out a certain quantity of pulp with a knife, leaving even walls. We lay out the boats on a baking sheet, sprinkle a little of them and sprinkle with ground pepper.
Greenery and shake off the water, the onion is freed from the husk and cut with arbitrary pieces. We grind everything in a blender. The resulting mass is added to the stuffing and everything is thoroughly kneaded. Solim to taste, season with pepper and mix again.
Fill the prepared half stuffed zucchini.
Note! The filling should be placed in such a way that it is on a level with the walls, and there was no roller coaster!
Grated cheese is combined with tomato paste and sour cream. Mix and lubricate this sauce with boats. In this case, the sauce should completely cover both mincemeat and the edges of zucchini. We send everything in a preheated oven to 200 ° C.Bake for 40-50 minutes. The first 25-30 minutes of the boat can be covered with foil.
With rice and meat
The recipe for stuffed squash with stuffing from rice and meat looks like this. You need to prepare:
- 3 zucchini;
- 0.3 kg cooked rice;
- 0,4 kg of stuffing;
- bulb;
- tables.a spoonful of butter;
- carrot root;
- for 5-6 sprigs of dill and parsley;
- 65-70 g of cheese;
- 4-5 g of salt;
- a couple of pinch curry;
- a couple of pinch peppers in powder.
Cut each zucchini along into two equal parts, peel and remove the seeds. We remove some of the pulp, forming boats with flat walls.
Bulb and carrot root is peeled, crushed and passaged in oil for a couple of minutes. We put into the frying pan with vegetables minced meat and continue to fry until ready. Season the filling with salt, pepper and curry.
My greens, shake off excess liquid and finely cut with a knife. Mix it with boiled rice. Add everything to the stuffing and mix it well. Ready filling fill the boat and spread them at a distance from each other on the baking tray.
Note! We pre-grease the baking tray with butter!
Preheat the oven to 200 ° C, cover the zucchini with foil and send them to bake. After half an hour we take out stuffed boats, remove the foil, sprinkle with cheese and cook for another quarter of an hour.
With curd
Squash stuffed with cottage cheese, we will also cook in the oven. The following products will be needed:
- small, young courgettes - 3 pcs.;
- half a kilo of cottage cheese;
- egg;
- 15 ml of oil;
- cloves of garlic;
- 120 g of cheese;
- several branches of fresh greens;
- 3-4 g of salt;
- a couple of pinch peppers.
Squash and, with the help of a sharp knife, remove part of the pulp, forming the boats. Cottage cheese we put in a bowl of a blender, we add greens, an egg and all we interrupt to a homogeneous condition. We spread the resulting mass into a bowl, add salt and pepper to taste. Introduce crushed garlic. Ready filling fill the marrow boats.
Put the baking tray in oil and spread the stuffed zucchini. Top sprinkled the boat with grated cheese, covered with foil and sent to the oven for 25 minutes. We bake at a temperature of 180-190 ° C.After the specified time, remove the foil and prepare the dish for about a quarter of an hour.
With mushrooms
For zucchini stuffed with mushrooms, let's take the following products:
- a pair of young zucchini;
- 40-45 ml of oil;
- cloves of garlic;
- onion head;
- 250-270 g of mushrooms;
- 10 ml of balsamic vinegar;
- pair of tables.spoons of breadcrumbs for breading;
- 80-85 g of cheese;
- 4-5 g of salt;
- a couple of pinch peppers.
Turn on the oven and reheat it to 200 ° C.In the meantime, we are engaged in products. The courgettes are divided into two equal parts and we take out a part of the pulp. If necessary remove the skin.
Mushrooms are washed, cleaned and chopped as thin as possible. We remove the bulb from the husks, we clean the garlic. Vegetables chopped small cubes. Heat the plate on the stove, pour in a small portion of butter and fry in it chopped onion and garlic. When the vegetables are soft( three minutes later) add mushrooms to them and cook for about 10 minutes.
Remove the frying pan from the plate and pour in the indicated amount of balsamic vinegar. Stirring. Add the rusks and grated cheese. Ready stuffing fill the boat out of courgettes. We put them on a baking tray and send it to a preheated oven. Bake for half an hour.
With vegetables
Marrows stuffed with vegetables are prepared much faster than with meat or mushroom filling. For the recipe, take:
- small zucchini;
- the onion head;
- a pair of tomatoes;
- 5-6 sprigs of parsley;
- 55-60 g of cheese;
- 3-4 g of salt;
- a pinch of pepper;
- a pair of garlic cloves;
- 30 ml of oil.
Turn on the oven and reheat it to 200 ° C.Zucchini well mine and cut along into two equal halves. Using a teaspoon, we remove a part of the pulp, leaving the walls equal in thickness. Sprinkle the received boats with salt and pepper. We spread them on a baking tray, covered with paper and greased with vegetable oil.
While the boats are pickled, we are engaged in stuffing. Squash the pulp with a small cube. Onions are freed from the husks and also finely shredded. Tomatoes are blanched in boiling water for 35 seconds, after which we remove the peel from them. Cucumber pulp, tomatoes and onions are mixed. With the received stuffing we fill the boats and we fix it in the oven to bake. This will take about 20 minutes.
Cooking in the multivariate
You can prepare stuffed zucchini in the multivark. At the same time, you can use any stuffing. We offer a variant with minced meat. For a recipe, take:
- a couple of young zucchini;
- 0.35 kg of stuffing;
- onion head;
- a couple of tomatoes;
- a couple of tables.spoons of sour cream;
- 3-4 g of salt;
- a couple of pinch peppers.
Marrows my and cut across into several pieces. You should get the same small kegs. Using a small spoon, remove part of the pulp. We put the finished cylinders into the bowl of the device.
With a bulb remove the husks and finely cut with a knife. My greens, we shake the water and also shred a little. Mix the onions and chopped greens with stuffing. Finished filling fill kegs.
Tomatoes blanch a few seconds in boiling water and peel. Flesh cut into cubes. We combine tomatoes with sour cream, add grated cheese. The resulting sauce is poured into kegs.
Turn on the "Baking" mode, close the lid and cook zucchini for 40 minutes. After the beep, open the lid, let out the steam and leave the kegs for about five minutes so that they brew.
Bon appetit!