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 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.
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.
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