Zucchini stuffed with meat is very simple to prepare. However, for some reason, such a dish is rarely found on tables. Therefore, we correct the mistake and prepare a delicious snack.
Recipe content:
- How to choose and cook zucchini?
- Ingredients
- Step by step cooking
- Video recipe
This dish is especially important in the summer, when there are a lot of zucchini on sale. They are completely inexpensive, which is why they are not included in the list of recognized delicacies. However, if you try, then this vegetable can be cooked no less brightly than exotic salads.
How to choose and cook zucchini?
- Only use vegetables when they are young as they have a particularly tender flesh. You can recognize them by their fair skin and small size.
- If it was not possible to buy young zucchini, and you use them old, overripe and very large, then peel them and remove all the seeds. Overripe seeds, even after heat treatment, will still remain tough.
- If there is a lot of unused young zucchini pulp left, then it can be chopped and frozen. Frozen zucchini keeps well.
- Stuffed zucchini with meat, baked half the time under foil or a lid. This will allow both the zucchini and meat filling to cook at the same time.
- Medium zucchini is baked for an average of 60 minutes, large zucchini - up to 90.
- Zucchini have a neutral taste, from which you can give them completely different flavors by combining them with different products.
- You can cut and bake zucchini in different shapes - boats, rings, bars, etc.
- Calorie content per 100 g - 128 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Pork - 500 grams (any other type of meat can be used)
- Onions - 1 pc.
- Cheese - 100 g
- Bay leaf - 2 pcs.
- Peppercorns - 3 pcs.
- Refined vegetable oil or other oil - for frying
- Ground black or freshly ground pepper - to taste
- Salt to taste
- Mayonnaise - 30 g
Cooking zucchini stuffed with meat
1. Wash the meat, dry it and cut into pieces about 3 cm in size. Pour oil into the pan and heat well. Then send the meat to fry, setting a high heat. Grill the meat over high heat for about 7-10 minutes, then reduce to medium.
2. Peel the onions, wash, chop into half rings and put them in a pan with pork or any other meat, when it is slightly golden brown. Season the meat with ground black pepper, salt, put peppercorns and bay leaves around the edges of the pan, and fry the meat almost until tender. Although bay leaf and peppercorns can be used as desired. Instead of them, you can put any spices and spices.
3. While the meat is roasting, prepare the courgettes. Wash them, dry and cut into rings about 1.5-2 cm thick.
4. Cut pulp from each ring of courgettes and place in a baking dish. Any form can be - ceramic, glass or ordinary baking sheet. Use the removed zucchini pulp to prepare any other dish, or freeze it for future use, since it will not come in handy in this recipe.
5. Fill each ring of courgettes tightly with fried meat and onions.
6. Grate the cheese on a medium or coarse grater, with which sprinkle the zucchini, also pour mayonnaise or sour cream on top. Cover the form with a lid or cover with foil for baking and send the zucchini to a heated oven at 200 degrees for 45 minutes. Then remove the lid or foil and bake the zucchini for another 10-15 minutes. Serve ready-made stuffed zucchini as an appetizer or as a stand-alone meal.
See also a video recipe on how to cook stuffed zucchini baked in the oven.
