When I prepare zucchini, I always make them similarly to peppers. You can bake them in the oven or on the hob as you like. This is a fantastic way and according to my recipe, and they are very tasty, you really have to try. Follow this recipe.
Ingredients: total time 1h 20 min., simple, 6 serving, earthenware pot deeper for the oven or 1 deeper pot
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6 larger zucchini
Fill:
400 g/ minced meat
1 onion/ finely chopped
1 carrot/ finely chopped
1 egg
1 small cup of rice/ 150 ml cup
salt and pepper to taste
dry herbal spice /Vegeta
2 tsp allspice/ ground red pepper
oil
1 Tablespoon fresh parsley/ finely chopped
Spray:
3 Tbsp oil
2 cloves garlic/ finely chopped
2 allspice /red ground pepper
1-2 Tbsp flour optional depends on the density as you prefer
200 ml tomato paste and few tomatoes
100-200 ml little water/ optional
salt and pepper to taste
1 Tbsp fresh parsley chopped
For sprinkle:
1/2 Tbsp fresh weed dill (oven and cooking on the hob)
Parmesan cheese in oven only!
To close the zucchini:
2 tomatoes and
2 potatoes — that you can use to close zucchini and rest put aside in the juice, the potatoes will give an even better taste and gain in the density of the juice!
Preparation:
The first thing you need to do is wash and clean the zucchini, if you want you can peel them, but there is no need.
Remove the stalks, but do not cut them too much, so you have a bottom for zucchini appropriate.
Take out all the seeds and make a hollow, don't throw the seeds you will need for later.
Put the cleaned and prepared zucchini aside. If the zucchini are larger, you can cut them in half, make sure they are up to 7-8 cm long!
Filling:
Peel an onion, and chop finely.
When the filling is done, set it aside.
Take one longer spoon, fill the zucchini to the top, but leave enough space to cover with the tomato as you do with stuffed peppers, you can also do with potatoes if you prefer.
Cut the tomatoes into rings and use the lower part of the tomato to close the zucchini, arrange them in a deeper earthen pot or a deeper pot. Pour water to half the zucchini. Leave the rest of the tomatoes aside, you will need for later.
When you have finished this, then you will prioritize the spray.
Spray:
Blend the rest of the tomatoes, add the tomato paste, you can also mix it.
Cut the rest of the potatoes into rings and set aside, you will need them later.
Take one small deeper pan and heat the oil, over a slightly moderate heat.
Meanwhile, chop 2 small cloves of garlic put them in heated oil and stir quickly, as soon as the onion has released the aroma. Then add flour, red ground paprika-allspice, reduce the heat and stir quickly.
When the mixture has become compact, immediately add the peeled tomato and the blended tomato.
Stir quickly, add a little water to cook for up to 7–8 minutes and finally add chopped parsley, salt to taste and little pepper.
Pour the mixture into the pot with the zucchini, stir gently (if you are cooking in a baking dish for the oven, cover it), sprinkle with a little weed dill on top.
Put zucchini seeds in a pot or together with the powder. That way, your zucchini will be even tastier!
Then put the rest of the potatoes on the rings in the zucchini to cook together and sprinkle with weed dill a little more.
If you bake them in the oven, bake them at 180 °C, cover with aluminum foil and 15 minutes before the end, remove the aluminum foil for.
10 minutes before the end, sprinkle with grated Parmesan cheese.
Stuffed zucchini are baked just enough to soften and get color.
I have baked for about 40–45 minutes at 180 °C, covered.
Buon appetito!
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