Stuffed Zucchini in delicious Sauce
- Sep 26
- 4 min read
## Irresistible Stuffed Zucchini with Savory Sauce
Experience the delightful flavors of stuffed zucchini complemented by a delectable curry and dill sauce. With zucchini in season, I decided to explore a unique preparation method that incorporates a dressing to elevate this dish. For this recipe, you will need 4 zucchinis, a filling of minced mixed meat and rice, and a topping of cooking cream. The addition of dill weed, parsley, and basil enhances both the taste and aroma. The result is an extraordinary and irresistible dish that I am confident you will enjoy and be inspired to make frequently. Follow the recipe for best results.
Ingredients: simple, total time: 100 min., 8 serving
4 big green yellow zucchini — 1. 6 kg/ cut in half — flash, do not throw away!
300 g minced meat/ pork-beef
2 tomatoes/ sides with skin for covering zucchini
1 cup of rice/ 150 ml
1 onion/ finely chopped
3 Tbsp olive oil EVO
1. 5 teaspoons of salt/ or to taste
1 tsp black pepper/ or to taste
1 tsp dry spice Vegeta to taste
1. 5 teaspoon ground red pepper — allspice
300 ml water/ divided
2 tsp dry parsley
1 tsp basil/ or to taste
Topping:
2 Tbsp Olive oil EVO
400 ml cooking cream
60 ml milk
3 cloves garlic/ minced
1 flat tsp salt
black pepper to taste
1 tsp curry/ optional
2 tsp weed dill/ or to taste
Preparation:
Prepare all the ingredients as described above.
Preparing the zucchini:
Wash the zucchini, remove the stems and cut in half.
Scoop out the flesh from the zucchini (while being careful not to drill the bottom of the flask, there must be only one opening, and set aside.
(Don't throw away the flesh of the zucchini because you will make a very healthy and delicious stew cream out of it.) Look here recipe!
Pour water into a large pot, add a teaspoon of salt, wait for it to boil.
When it boils, add the zucchini and cook until soft, about 15–20 minutes. Turn the zucchini during cooking.
While the zucchini is cooking, peel the potatoes, wash them and cut them into rings. Put them in water to boil for about 12 minutes.
This is optional, you can skip it. I added it to you to fill the bowl with stuffed zucchini, and thus it looks prettier.
Remove the zucchini, discard the liquid and leave to cool. Strain them well.
Filling:
Heat the olive oil in a pan, add the chopped onion and fry until soft and transparent.
Add the minced meat, salt, black pepper, and a little Vegeta dry seasoning. Stir and cover, simmer for about 10 minutes, then add the rice, mix in the red ground paprika and cover.
During cooking, add 2 × 150 ml of water and simmer for about 20–25 minutes, stirring occasionally.
At the very end, add basil and parsley to taste — turn off the heat.
Leave the filling to cool slightly.
Take a suitable container, lubricate the baking dish with oil using a brush. I used container dimension 33 × 23 cm.
Stuff the chilled zucchini with filling to the top, press lightly with a spoon to compact the filling.
Then use the sides of the tomato and close the openings, arrange them horizontally in the oiled container.
Dressing:
Once you've finished, make the dressing by pouring a little olive oil into a small saucepan.
Fry the chopped garlic in a little oil, stir a few seconds, then pour in the cooking cream, add salt, pepper, weed dill, and curry.
Mix everything well and cook for about 4 minutes.
Pour over the zucchini, then cover with aluminum foil.
Turn on the oven to 200 °C.
Wait for it to heat up well, then insert the dish to bake-reduce the temperature to 180 °C.
Bake for 35 minutes, then remove the foil and bake for another 10–15 minutes.
Serve warm with sauce and, as you like, sprinkle more with weed dill.
Buon appetito!
NOTE:
If you like the dressing more, you can not put it together with the zucchini to bake, because the dressing will thicken during baking. You can later pour over the zucchini when they are ready!
Sour milk goes well with these zucchini.
If you don't like curry, you can add 3 spoons grated Parmesan cheese instead.
Keep the rest of the zucchini in the refrigerator for up to 3–4 days.
Keep the dressing in the refrigerator for up to 2 days. When heating, add a little water or milk.
Zucchini can be packed ready in special boxes with a lid and kept in the freezer for up to 3 months.
Do you want to try something a little different?
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