Want to make a delicious zucchini dish? I propose to stuff them, but not in the form of the usual boats, but in glasses. This appetizer turns out to be very tender and juicy, looks attractive, is suitable for a holiday and is prepared very quickly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Zucchini is a vegetable loved by many. Many different delicious dishes are prepared from it, incl. it is intended for stuffing. It is usually stuffed with three types. The first way is boats. This is when the zucchini is cut in half along the length, the pulp is removed, and the filling is placed in the cavity. The second option is wheels or cylinders. The zucchini is cut across into pieces of 2-4 cm, the pulp is removed, the hole rings are placed on a baking sheet and the filling is placed in them. The third method is a glass. To do this, the zucchini is cut across into 3 parts, the pulp is cleaned, while leaving the bottom so that the filling is held tightly. In this recipe, let's talk in more detail about the last version of cooking zucchini.
Zucchini is stuffed with all kinds of fillings. But one of the most common and simple toppings is minced meat. For the density of the filling, sauce, sour cream, mayonnaise, ketchup, cheese, eggs, etc. are added to it. But the filling can also be made from seafood, vegetables, mushrooms, cheese and other ingredients. If the fruits of zucchini are used for stuffing old, then the cleaned pulp is usually not used for the filling, because there are coarse and dense seeds. Also, a ripe vegetable is peeled from a dense peel. With ground zucchini, such actions are not carried out.
- Calorie content per 100 g - 128 kcal.
- Servings - 5 cups
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc.
- Pork - 300 g
- Eggs - 1 pc.
- Sour cream - 2 tablespoons
- Vegetable oil - for frying
- Garlic - 1 clove
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Cooking stuffed zucchini in cups
1. Wash the zucchini, pat dry with a paper towel and cut off the ends. Cut them across with "cylinders" about 4 cm thick.
2. Scrape the flesh out of each zucchini so that the bottoms remain. You should have cups with walls 3-5 mm thick. It is most convenient to do this process with a teaspoon, because you can damage the walls with a knife.
3. Cut the extracted pulp into small cubes. Peel the meat from the film, remove the fat and chop finely. If desired, the meat and pulp of the zucchini can be twisted through a meat grinder, interrupted with a blender or chopped with a food processor.
4. Place the pan on the stove, add oil and heat. Set the heat to high and add the meat. Fry it, stirring occasionally until golden brown.
5. Add minced zucchini pulp and finely chopped garlic to the skillet. Stir and continue to grill over medium heat for another 7-10 minutes.
6. Add sour cream and egg, season with salt and ground pepper. You can add different spices and herbs if you like.
7. Stir the products and simmer for 1-2 minutes over low heat under a closed lid.
8. Fill zucchini cups with filling and place in a baking dish.
9. Heat the oven to 180 degrees and send the snack to bake for half an hour. To prevent it from burning, cover it with a lid or cover it with cling foil.
10. Decorate the prepared zucchini with fresh herbs and serve hot.
See also a video recipe on how to cook stuffed zucchini.
