Dear lovers of delicious types of food, I present to you my recipe for stuffed zucchini, the zucchini season has begun and there is nothing more beautiful than preparing food from healthy and organic vegetables that arrives on the table from my garden.
There are various types of zucchini, I grow yellow zucchini in my garden. Like melons and cucumbers, zucchini belong to the Cucurbitaceae family.
Zucchini, like all pumpkins, originated in America and has been used by humans for over 10,000 years.
Zucchini are ideal for dieting, they have a small amount of calories, they fill the stomach and we feel full.
They are rich in vitamins and fiber, in any case they are good for a healthy life, zucchini can be prepared in various ways, it is a shame to miss the season and not use them to the maximum.
Due to their ingredients, which are rich in calcium, phosphorus, zinc, magnesium and others and contain so few calories, they are an excellent choice of summer snacks that are often on my table in the summer in various variants.
This time I opted for stuffed zucchini.
- 3 to 4 zucchini
- 2 carrots
- 1 larger onion
- a little garlic to taste
- half a kilo of minced meat (which you want)
- a small cup of rice
- one to two eggs
- spoon of vegeta
- spoon of ground red pepper
- with and pepper to taste
- 400 ml tomato sauce
- celery leaf and basil leaf
Cut the onion and garlic into small pieces, with the addition of a little oil, simmer at a medium temperature.
Then add the finely chopped carrot and simmer a little more.
Wash the rice under a stream of cold water, discard the water and put another water over the rice as the rice will swell.
We also add the meat and sauté the meat, together with the onion and carrot.
When the meat is a little steamed, add the rice.
So season everything to taste, and set aside to cool slightly.
When it cools down a bit, add the egg and stir well to combine the filling.
Wash the zucchini, then peel them.
When you have peeled the zucchini, cut them in half and hollow out the inside.
Then fill the zucchini, and arrange in a pan.
When you have arranged them in the pan, add a little celery leaf and basil leaf to each one.
Then mix the tomato juice with a little water, then add it to the pan, cover the pan and put it in a preheated oven at 180 degrees to lightly bake the zucchini for about 40 minutes.
If you want the zucchini to get a nice color at the end, remove the lid and the zucchini will get a nice color.
Serve stuffed zucchini with sour cream.
If you want to make a simple and tasty change in your menu, be sure to try this recipe for stuffed zucchini.
Friends, English is not my first language, so I'm sorry if there are any discrepancies. Hope you understand it ;-)
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