Vegetables are an unavoidable topic for each of us, we know that vegetables are very healthy for the body, but children do not like to eat them, especially boiled vegetables.
To make the most of it, I made stuffed zucchini in a fine tomato sauce that everyone adores.
The zucchini season is coming to an end, but I managed to pick some more that I used in the preparation of lunch. And I cleaned the rest and put them in the freezer for the winter. When preparing stuffed vegetables, it is important to prepare the filling first, and then to fill the frozen vegetables with the filling, so the vegetables should not be thawed before preparation because they will not retain their shape but will loosen and be tough.
This vegetable has a very low caloric value. The abundance of nutrients and healthy ingredients will give your body the necessary doses of vitamins and minerals. Zucchini is prepared in various ways, here is my recipe for stuffed zucchini in a fine tomato sauce.
- 500 grams of minced meat
- 2 to 3 zucchini
- a small cup of rice
- 1 onion
- 2, 3 cloves garlic
- 1 to 2 eggs (eggs connect the filling and the filling will not spill)
- Carrots as desired
- tomato sauce
- A little mild ground pepper
onion and garlic cut into very small pieces, add a little oil and simmer until soft.
When the onion has become soft, add the carrot that you previously cut into cubes and sauté everything together.
Then we add minced meat, then we cook for a while and then we add spices to taste.
Stir well to combine everything, then add the rice, which we previously washed under a strong stream of cold water. And then the eggs, which we will quickly stir to drown in the filling and combine the filling.
We will clean the zucchini, cut it in half and then take out the seeds that are in the zucchini, during that time the filling will cool down a bit, so we will fill it more easliy.
Then, when we have cleaned the zucchini from the seeds, we fill each one with the filling we have previously prepared.
Arrange them in a deeper bowl.
then cut the fresh tomatoes into rings and cover each stuffed zucchini, if you don't have one and you don't have to, the tomato won't let the filling come out of the zucchini during cooking.
Then pour water and leave on low heat to cook gently. I say over low heat, because zucchini are sensitive so that they do not fall apart during cooking.
When the zucchini seems soft, you can check them by gently tasting the zucchini with a fork. Add the tomato juice and let it simmer a little more in the sauce.
Zucchini are done serve them warm.
Friends, English is not my first language, so I'm sorry if there are any discrepancies. Hope you understand it ;-)
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