Zucchini can be used not only for the preparation of a wide variety of salads and casseroles. They themselves can become a full meal. And for this you do not need to spend a lot of ingredients and time. Using the recipe with photos of stuffed zucchini, you can cook a hearty, nutritious, tasty and, most importantly, diet dish. The filling can be very diverse. From ordinary vegetable to meat. You can cook them both in the pan and in the oven.
Stuffed zucchini recipe in a slow cooker
Ingredients:
- Zucchini - fifteen pieces.
- Carrots - seven pieces.
- Onion - 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.
- Greens.
- Italian herbs.
- Hot little pepper.
- Ground pepper.
- Salt.
Cooking zucchini with vegetables
First of all, you need to prepare all the ingredients. In order for the stuffed zucchini to turn out delicious, the vegetables must be young and juicy. Zelentsy need to choose small, the size of only slightly larger than the palm.
First you need to put the rice cooked in slightly salted water. At this time, you can prepare the remaining ingredients for the filling. Peel, rinse and chop the onion in cubes, but not too small. Peel the carrots, wash and grate on a large grater.
Pour the 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, then you need to add the cheese to the vegetables and immediately start mixing. So it will melt, but not fry.
Then, to cook the stuffed zucchini, you need to go back to rice. Drain the water, and put the rice in the multicooker bowl. Add butter there too. Mix everything thoroughly, close the lid and set aside for now.
Rinse greens and squeeze out excess moisture. Then finely chop. Do the same with hot pepper. Mix them with Italian herbs and transfer to a multicooker bowl. Mix everything again. Now you need to try the filling on the salt. Pull everything out of 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 you need to form a hole. To do this, retreat about a centimeter from the edge of the zucchini and cut the core with a knife. Go deep so that each part has a bottom.
Divide the remaining pulp of zucchini into two parts. Finely chop one of them and add to the filling. Mix well again. Tamp the filling in zucchini with a teaspoon. Put the stuffed zucchini in the multicooker bowl upside down. Pour in the norm of water. Set the "Bake" mode and cook for about twenty-five minutes. The dish is ready.
Oven stuffed zucchini recipe
Ingredients:
- Zucchini - five pieces.
- Chicken leg - three pieces.
- Rice is one glass.
- Cheese - half a kilogram.
- Mayonnaise - ten tablespoons.
- Salt.
- Dill.
Cooking zucchini
First you need to get chicken legs out of the fridge and let them heat a little. During this time, boil rice for stuffed zucchini baked in the oven. Salt a little water and pour the norm of cereal into it. Boil until cooked.
When the legs are a little warm, also boil them until fully cooked. Drain and allow to cool. Then remove the film from the legs and completely separate the meat from the bone. It will then need to be crushed very finely.
Mix boiled rice with meat. Grate the processed cheese on a fine grater and pour to the rest of the filling. If the cheese is poorly crushed, then previously it can be placed for several minutes in the freezer.
Then add mayonnaise to the minced meat and mix everything thoroughly. The filling is ready, now you need to prepare the zucchini. Rinse and dry the vegetables well. Cut lengthwise into two parts. The bottom of each piece needs to be cut a little so that the "boats" stood straight, and did not roll sideways. With a spoon or knife, rid the pieces of seeds and pulp.
Each piece must be filled with filling. It remains only to bake stuffed zucchini. Cover the baking sheet with special paper and place “boats” on it. Send them to the oven for half an hour. Bake at a temperature of two hundred degrees. Finished zucchini can be decorated with sprigs of dill.
Zucchini stuffed with zucchini
Ingredients:
- Zucchini - five pieces.
- Minced meat - one kilogram.
- Champignons - one kilogram.
- Cheese - half a kilogram.
- Carrot - five pieces.
- Onion - five pieces.
- Garlic - ten cloves.
- Vegetable oil.
- Salt.
- Pepper.
- Greens.
Cooking zucchini with minced meat
Mushrooms, minced meat and pulp of the zucchini themselves create a unique flavor combination that will not leave anyone indifferent. To zucchini stuffed with minced meat and baked in the oven, get delicious, you need to choose young and fresh vegetables.
Peel the onion and cut into small cubes. Remove carrots from dirt and dark areas, rinse under the tap and dry. Then grate. Pour a little vegetable oil into the pan and pour the carrots and onions there. Put on medium heat and fry until vegetables are tender.
Peel the champignons from dark spots, rinse and allow excess moisture to drain. Cut the mushrooms into thin slices and fry until soft. Then pour them into a blender. Grind to a homogeneous mass. Let them cool a bit. At this time, rinse the herbs and peel the garlic cloves. Finely chop them. Mix fried vegetables, mushrooms, minced meat and greens in one container. Season with salt and pepper, then mix thoroughly.
Rinse and dry the zucchini. Cut each fruit into rings, the length of which will not exceed five centimeters. To clean the pulp with a spoon or knife. From the residues, cut several rings that will serve as the bottom for the workpieces. According to the recipe for zucchini stuffed with minced meat, cover the baking dish with foil. Put whole rings, and on top - zucchini tubes.
Fill the “molds” with the filling. 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 is cooked , you need to remove the foil, sprinkle them with cheese and again send it to the oven for twenty minutes. The dish is ready.
Dish with cottage cheese
Ingredients for Stuffed Zucchini:
- Zucchini - ten pieces.
- Cottage cheese - two hundred grams.
- Squirrels - five pieces.
- Milk - one hundred and fifty milliliters.
- Sour cream - one hundred and fifty milliliters.
- Shallots - seven pieces.
- Olive oil.
- Nutmeg.
- Spice.
Cooking zucchini with cottage cheese
Zelentsy well wash and dry. Cut each fruit into two parts. 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 "boat" should be blanched for three minutes in boiling and slightly salted water.
Rinse and finely chop the onion. The flesh remaining from the zucchini must be chopped into small pieces. Mix onion, pulp and a few tablespoons of olive oil. Leave to languish in a preheated pan for five to seven minutes. The main thing is that the fire is very weak.
Put sour cream in the mixture and pour milk. Add spices to taste, season with nutmeg and mix well. Cover and darken for another ten minutes. After removing from heat, pour into a separate container and allow to cool slightly.
Separated proteins pour into the filling. Then add cottage cheese. Mix well again and let it brew for about ten minutes. Shake the "boats" from the zucchini from excess moisture. Grease a baking tray with oil. At the boats cut off a little bottom so that they become more stable. It is easy to grease them with olive oil so that they do not become dry during baking.
Fill the zucchini with minced meat and place on a baking sheet. Preheat the oven to two hundred degrees. Bake stuffed zucchini for about twenty minutes. It is recommended to serve the dish hot.
Squash stuffed with cod
Ingredients:
- Zucchini - two kilograms.
- Cod in canned food - four hundred grams.
- Eggs - eight pieces.
- Mayonnaise - four hundred grams.
- Tomatoes - twelve pieces.
- Sweet pepper - twelve pieces.
- Lettuce leaves - two bunches.
- Lemon is one thing.
- Tomato paste - four tablespoons.
- Parsley - two bunches.
- Spice.
Cooking zucchini with cod
Zucchini stuffed with canned cod is very tasty and satisfying. And you need to start cooking with eggs. They need to be placed in a pan, pour cold water and salt. Put on fire and wait for boiling. Cook for seven minutes. After the liquid drain and fill with cold water. Allow to cool, then peel and finely chop.
Rinse the zucchini, cut each fruit into two parts. Get rid of all seeds. The pulp must be removed, but so that at the edges there are sides half a centimeter.
Wash parsley, shake off excess moisture and finely chop. Rinse peppers, remove seeds and septum, then chop into small pieces. Rinse the salad and set aside. Rinse the lemon, peel and cut into thin slices. Wash and grate tomatoes. Remove the cod from canned food, throw it on a colander and let the excess liquid drain. Then knead 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 the zucchini boats with the filling and place them in a deep pan.
Pour them with a little water, add a little vegetable oil and chopped tomatoes. Simmer until zucchini is completely cooked. Put finished boats on a flat dish. Garnish with lettuce, parsley, lemon and mayonnaise.
Stuffed zucchini baked in the oven, in a pan and in a slow cooker is an excellent meal, which takes very little time to prepare. But at the same time, the result is a hearty, nutritious and juicy dish that is perfect for a regular lunch or dinner, or for a festive event.
Cooking stuffed zucchini is easy. Therefore, even novice chefs will be able to master the recipe and cook an excellent snack. The filling can be changed to your own taste. Replace chicken with pork or beef. Stuffing - pieces of meat. Champignons can be replaced with chanterelles or honey mushrooms. It all depends on personal taste preferences.