Patissons are relatives of courgettes, so they can also be marinated, stewed, caviar, etc. But in order to keep their original and beautiful appearance during cooking, recipes of stuffed patissons were invented.
Patissons stuffed with meat and mushrooms
Ingredients:
- minced meat - 400 g;
- squash - 4 pieces;
- fresh mushrooms - 150 g;
- cheese - 100 g;
- bulb - 1 piece;
- thyme - 3 twigs;
- sour cream - 3 pieces;
- butter;
- spice;
- vegetable oil.
Preparation
Patissons well washed, dried, carefully cut off the tops and cut out the spoon with the flesh. Then we grease the vegetables from the outside and inside with oil and transfer them to the baking tray. After that, we send the scallops in the heated patissons to 220 degrees oven and bake for 10-15 minutes.
And by this time the flesh of the patissons is shredded in cubes. We clean the onion and finely chop it. Mushrooms are washed, processed and crumbed. In a frying pan, we warm the butter, wessed the onions, salt, pepper and mushrooms until soft. Fry the vegetables over medium heat until all the liquid has evaporated.
Next, put the flesh of the patissons in the frying pan and cook the roast for another 3-5 minutes, periodically, stirring. Now carefully remove from heat and add minced meat. Thyme is washed, dried and chopped. Season the filling with spices, stir, fill with minced meat, grease on top with sour cream and bake for 25 minutes. Cheese rubbed on teurochke, sprinkled them with stuffed patissons and cooked until a golden crust. Finished dish water with sour cream and decorate with fresh herbs.
Patissons stuffed with chicken
Ingredients:
- chicken - 600 g;
- squash - 2 pieces;
- bulb - 1 piece;
- carrots - 1 piece;
- vegetable oil;
- garlic - 2 cloves;
- spice.
Preparation
At the squash we cut off the "cap" and take out the flesh carefully, leaving a small layer near the walls. Cooked pots are laid aside, and the flesh is cut into cubes and fried in a frying pan with a warmed oil to golden color. Peeled luchok finely shinkuem, carrots rub on a large grater and passeruem with onions on vegetable oil to softness.
Chicken meat is removed from the bones and twisted through a meat grinder. Then add the crushed garlic, the flesh of the squash, onions and carrots. Solim, pepper a lot to taste and fill stuffing previously prepared pots. Cover with tops, send the stuffed patissons to a preheated oven and bake for 40 minutes at 200 degrees until the meat is ready. We serve patissons in hot form, having decorated at will, fresh greens.
We liked our recipes, then we advise you to make stuffed beets for the holiday - it will be original and tasty.