Stuffed zucchini in the oven

A good option if you have had enough of the more common choice of dishes zucchini, such as pancakes - stuffed zucchini in the oven that are easy to prepare and very filling and tasty. In the season of harvest zucchini when familiar dishes already tired, I want to invent something new, and this recipe is just in time.

To eat zucchini with which you can cook a lot of light and delicious, healthy and delicious, in the season you need more, the better - so will tell any doctor or nutritionist. This is a very valuable vegetable, providing extremely positive effects on the body: zucchini normalizes water-salt metabolism, purify the blood, nourishing with vitamins a, b, C, phosphorus, magnesium, calcium, potassium and other nutrients.

Interesting fact: for a long time in Europe zucchini was cultivated more as an ornamental plant, as Housewives and cooks were not impressed unexpressed taste of the vegetable. And popularization of zucchini as a food product, we are obliged to Italians who tasted and even introduced the fashion of the dishes from this vegetable. They preferred to eat zucchini in young, literally only a few days after flowering.

Today, neutral taste zucchini refer, rather, to the merits of the vegetable, it is very versatile in cooking and combined with the weight of our products. It can cook, bake, fry, boil soups, etc. Baking in stuffed form in the form in the oven is a great option because this dish zucchini turns out hearty and very tasty, as well as more useful compared to the fried options.

Zucchini can be stuffed in different ways: cut along and pulling out the middle in the form of boats, as sybock with a through hole inside the casks. We will talk about the interesting option that allows you to cook a delicious dish of stuffed zucchini in foil.

Recipe for stuffed zucchini in the oven

Ingredients:

500g minced meat (any taste)
400g tomatoes
150g cheese
5 cloves of garlic
3 eggs
2 bulbs
1 large zucchini
parsley
pepper, salt

Method of preparation:

How to make stuffed zucchini in the oven. Scald the tomatoes with boiling water, peel and chop them finely, peel the onion, cut into small cubes, cheese RUB on a small grater, peel the garlic and put through the press, chop parsley. Peel the zucchini and cut it across the middle, you'll get two half-barrel, of the halves with a spoon remove the seeds, then put them in a pot of boiling water, turn the heat off and leave it in the water. Saut the onion for 2-3 min in hot oil, add the garlic, put 2-3 min, put the minced meat, stir, cook, covered 10 minutes, add the tomatoes, parsley, stir and simmer all 5-min, pepper and salt. To drive in the slightly cooled stuffing raw eggs, add half the cheese and stir quickly until smooth. Remove the zucchini from the water, stuff the filling, put the halves on a greased foil to each other slices, to connect in a whole zucchini, sprinkle with remaining cheese and wrap it tightly in foil. Put the zucchini in foil on a baking sheet, put it in a preheated 180 degree oven and bake for 45 min. Then remove foil, bake the squash for another 5min, strengthening the oven heat to 200 degrees, remove from oven, let cool slightly before serving, cut crosswise into serving pieces - you will get a mug out of the zucchini with the stuffing inside. Serve with sour cream or other sauce, sprinkled with fresh herbs. Bon appetit!

This method is notable in that allows you to make stuffed zucchini even from the fruit is not very small. Perfect for stuffing chicken meat, which, soaking with juice and zucchini, it turns out very tender.

Another option for making stuffed zucchini - videoretsept.

Videoretsept making stuffed zucchini