Unbelievably delicious and original is the dish, prepared by stuffing zucchini with vegetables with the addition of other ingredients. Variations of such a dish for you in the recipes below.
Zucchini stuffed with chicken, mushrooms and vegetables - recipe
Ingredients:
- zucchini of medium size - 3-4 pcs .;
- chicken meat (breast fillet) - 530 g;
- onion bulbs - 115 g;
- Bulgarian pepper - 115 g;
- fresh tomatoes - 275 g;
- mushrooms (champignons) - 155 g;
- garlic teeth - 4 pcs .;
- cheese hard - 155 g;
- onion green - 25 g;
- parsley (herbs) - a few twigs;
- Sunflower refined oil - 60 ml;
- peasant butter - 60 g;
- cream in fat content of 20% - 220 ml;
- Provencal herbs - to taste;
- salt, iodized and freshly ground pepper (black) - to taste.
Preparation
Initially, we will prepare the basis for the stuffing, namely the slop, cut the zucchini in half and scrape the middle with the seeds. The received "boats" are smeared on all perimetre with vegetable oil and we send on a baking sheet for 15 minutes at a temperature of 185 degrees.
At this time, we are preparing the stuffing for stuffing. Squash scraped pulp, washed chicken fillet, Bulgarian sweet pepper and peeled onion cut into cubes, and mushrooms with small plates. In the same manner, grind fresh tomatoes, but they must first remove the skins, lowering the fruit for a couple of minutes in boiling water. Half the tomato pulp is ground in a blender.
Now with the addition of oil, fry until the moisture evaporates and browning mushrooms and put them in a bowl. In the same frying pan add sunflower and butter and passer in the mixture onions for two minutes. Now add the chicken, and after its browning, put the pepper, zucchini and tomato cubes into a frying pan. We extinguish the ingredients until soft, after which we lay already fried mushrooms, salt filling, pepper, seasoned with Provencal herbs, and also mix parsley, chopped onions of green onions and half of garlic. The remaining garlic and tomato puree mixed with cream, seasoned with salt sauce, pepper and aromatic herbs.
Each half of zucchini is filled with filling, we put it in a baking dish and poured with sauce. The rest of the sauce is poured onto the bottom of the mold, we tinkle the stuffed vegetables, chicken and mushrooms from the courgettes with grated cheese and bake at a temperature of 185 degrees forty minutes.
Zucchini stuffed with rice and vegetables, baked in the oven
Ingredients:
- zucchini size slightly more than average - 2 pcs .;
- rice - 110 g;
- onion bulbs - 145 g;
- carrots - 145 g;
- green peas (canned) - 155 g;
- Sunflower refined oil - 60 ml;
- Provencal herbs - to taste;
- salt, iodized and freshly ground pepper (black) - to taste.
Preparation
Zucchini for stuffing is chosen the size of a little more than average, but still very young. We cut the washed fruits across into sectors of 5-7 centimeters high and scraped out on one side of the middle, obtaining as a result a kind of squash "kegs". We oil them on all sides and send them for fifteen minutes to bake in a heated oven to 185 degrees.
For the filling, cook until ready rice, and fry in sunflower oil chopped squashed boletus and chopped, pre-peeled onions and carrots. We connect in a bowl rice, fry from vegetables and peas, canned, pepper mass to taste and podsalivaem, add a pinch of fragrant herbs and mix. Fill the baked small barrels with the stuffing and place them in the baking container.
To make the appetizer more juicy, you can pour a little broth on the bottom of the tank or add a salted and seasoned mixture of cream and tomato juice.
It remains to wait until the kegs are baked in a heated oven. This will take about twenty minutes of your time, after which the food can be served to the table.