Zucchini is low in fat, carbohydrates and sodium. This is a low-calorie product that contains enough nutrients. Therefore, zucchini can be included in the list of useful food products, which they are considered throughout the world. These vegetables are versatile, can be used to prepare healthy low-calorie soups, snacks or a variety of dishes combined in one group - zucchini stuffed with meat. They make cutlets from zucchini, cook pancakes, prepare desserts and many other healthy and tasty dishes. They are easy to grow, so many people consider them an ideal vegetable.
Recipe 1
From the mass of recipes, housewives are advised to take note of simple ones that will facilitate the search for answers to the question: how to cook stuffed zucchini? For 4 servings, the following ingredients will be required:
- 4 medium zucchini, washed, cut lengthwise, core removed;
- 500 g of ground beef;
- ½ cup chopped onion;
- 1 egg
- ¾ glasses of tomato sauce and ketchup for spaghetti mixed in a ratio of 1: 1;
- ¼ cup breadcrumbs;
- ¼ tablespoons of tea salt;
- ¼ teaspoon of tea pepper;
- 1 cup grated Monterey Jack cheese;
- ketchup for spaghetti.
In a large skillet, fry the beef and onions over medium heat until the meat is clear, remove from heat, drain the liquid. Add the egg, tomato paste, breadcrumbs, salt, pepper and ½ cup cheese, all mix. Spread the minced meat in halves of zucchini, sprinkle with the remaining cheese. On top, each half is covered with foil and put in the oven, heated to 175 ° C. After 45 minutes, the zucchini stuffed with meat will be ready. They are taken out of the oven and served with spaghetti ketchup on the table.
Recipe 2
Zucchini can be stuffed with minced meat with brown rice and red pepper. Stuffing is very aromatic if you season it with fresh basil and add parmesan to it, and brown rice will give it a nutty flavor. Zucchini stuffed with meat and rice is prepared for 4 servings. Ingredients:
- 4 small, orange-sized, round zucchini cut across into two equal parts, cut a little (for stability) from the bottom, remove the core and do not use;
- ½ onion finely chopped;
- ½ red pepper without seeds, chopped finely;
- 2 tablespoons of olive oil tea;
- 500 g of very lean ground beef (fat no more than 10%);
- 1 teaspoon of seasoning from a mixture of dried herbs (marjoram, tarragon, thyme, parsley, dill) and ground white and red hot peppers;
- 1 teaspoon chopped garlic;
- ½ teaspoon tea powder of fennel seeds;
- 1 cup cooked brown rice;
- ½ cup finely chopped fresh basil;
- ¾ cup coarsely grated Parmesan cheese;
- ¼ cup chicken stock.
Preheat the oven to 175 ° C. Heat olive oil in a pan with a heavy bottom and fry for 5 minutes onions and peppers (not until fully cooked). Transfer the onions and peppers into a large bowl. Ground beef is fried in the same pan until a brown color appears and spread half the seasoning, fennel powder and garlic. Continue to simmer until brown. Transfer ground beef into a bowl with onions and peppers. Boiled rice, chopped basil, the rest of the seasoning, Parmesan cheese and chicken broth are added there. Mix gently. Zucchini halves begin, shift them into a high shape and cover with foil. Put in the oven and bake for about 30 minutes or until the zucchini is ready, and the filling is slightly browned. Serve hot. Sliced olives and mushrooms can be added to zucchini stuffed with meat.
Recipe 3
This original recipe will allow you to cook zucchini stuffed with meat, for 8 servings. Ingredients:
- 4 medium squash are cut lengthwise into two equal parts, the core is taken out and ¾ parts are left for the preparation of the filling (finely chopped), the rest is thrown out;
- 500 g of ground beef;
- 500 g of Italian sausage, chopped finely;
- 1 small onion, chopped finely;
- ½ cup breadcrumbs;
- 1 egg (beat before use);
- 1 chopped tomato;
- 1 tablespoon tomato paste;
- mold release oil;
- 1 cup of water.
Preheat the oven to 175 ° C. In a small bowl mix ground beef, sausage, onion, breadcrumbs, egg and zucchini core. Mix gently. Fill the halves of zucchini with the filling (the mixture should be with a slide), shift to a greased form. In a separate bowl, mix tomato paste, tomato and water, pour the filling and cover with foil. They put it in the oven for 45 minutes. Serve hot.