Stuffed Zucchini
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from a culinary magazine.
Ingredients
- Courgette - 3 pieces
- Rice - 4 tablespoons
- Tomatoes - 2 pieces
- Onion - 1 head
- Garlic - 1 clove
- Morels - 3.5 oz
- Hard Cheese - 3.5 oz
- Dill - 3 sprigs
- Vegetable Oil - to taste
- Passata Tomato Sauce - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the zucchini, cut each into two or three pieces, and scoop out the flesh to create cups (or cut in half and make boats by removing the flesh).
Step 10
Fill the zucchini cups (or boats) with the filling and sprinkle with grated cheese.
Step 11
Place on a baking sheet, pour in a little diluted tomato sauce, and bake for 15–20 minutes at 356°F.
Step 2
Chop the flesh.
Step 3
Chop the dill.
Step 4
Finely chop the onion, garlic, and mushrooms.
Step 5
Blanch the tomato, remove the skin, and chop it.
Step 6
Sauté the onion, garlic, mushrooms, tomato, and zucchini flesh in vegetable oil for 5 minutes, season with salt and pepper, and sprinkle with dill.
Step 7
Let it cool slightly.
Step 8
Cook the rice in boiling salted water for 7 minutes.
Step 9
Add the rice to the vegetables and mix.
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