1. Boil pearl barley porridge. You can pre-soak the pearl barley (overnight, for example), then it will cook faster. From 0.5 grains (cooked in almost two glasses of water for 30 minutes) you will get 1.5 cups of porridge. Turn on the oven at 200 degrees. Cover a baking sheet with foil. Wash the zucchini, cut in half and remove the core and seeds with a spoon.

2. Place the zucchini halves without seeds on a baking sheet lined with foil. Salt and pepper inside and brush with vegetable oil.

3. Turn the zucchini cut side down and heat in the oven for 10-15 minutes. Oven temperature - 200 degrees.

4. While the zucchini is warming up in the oven, fry the minced meat on the stove. You can use any minced meat - pork, beef, chicken. IN large frying pan Over medium heat, pour a spoonful of oil, add the minced meat, sprinkle it with salt, pepper, ground coriander and paprika. Stir and fry for 3-5 minutes until the meat changes color.

5. To the minced meat, add onion chopped into small cubes, garlic passed through a press and grated carrots. Stir and fry, stirring, for 7-8 minutes until the vegetables are soft.

6. Place the fried minced meat with vegetables into a large bowl.

7. Pour a couple of spoons into the pan where you fried the minced meat. vegetable oil. Heat and fry the diced tomatoes in a frying pan (it is advisable to peel them, put them in boiling water, and the stems) and the dense zucchini pulp, which you selected with a spoon. If there is not enough pulp, chop another small zucchini. We will need a glass of chopped zucchini. Add salt, pepper, stir and fry for 5 minutes.

8. Add fried tomatoes and zucchini to the minced meat. Also put the prepared pearl barley, grated Parmesan or other hard cheese, chopped parsley (a couple of tablespoons) into the bowl and beat in the egg.

From young zucchini you can prepare a large number of tasty and healthy dishes. They serve as the basis for silky pureed soups, vegetable salads, gives a rich taste to main dishes, even sweet pastries with their participation turn out excellent.

Many of us associate stuffed vegetables with cabbage rolls and stuffed peppers. Less known are tomatoes and stuffed potatoes. And stuffed zucchini and eggplant stand completely aside.

Stuffed zucchini with minced meat baked in the oven - step by step photo recipe

In fact, you can cook stuffed zucchini different ways: in a frying pan, in the oven, in a slow cooker, steamed and even on the grill. It all depends on your capabilities and the size of the zucchini. Small ones can be stuffed by cutting them into halves. Larger zucchini is prepared by cutting into round pieces.

Cooking time: 1 hour 30 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1 pc.
• Buckwheat: 100 g
• Minced meat: 400 g
• Carrots: 1 pc.
• Onions: 1 pc.
• Tomatoes: 2 pcs.
• Cheese: 200 g
• Salt, pepper: to taste

Cooking instructions

Zucchini stuffed with chicken - a tender and very tasty dish

Required ingredients:

• 0.5 kg chicken fillet;
• 3 medium-sized young zucchini or zucchini;
• 1 onion;
• half of the bell pepper;
• 1 tomato;
• 2 garlic cloves;
• 0.12-0.15 hard cheese;
• 1.5 cups heavy cream;
• 20 ml ketchup;
• 4-5 sprigs of greenery;
• salt, spices.

Cooking steps zucchini stuffed with chicken:

1. We cut each of the selected zucchini lengthwise into two approximately equal parts. If the fruit is very small, you can remove only the top part - the lid.
2. We take out the pulp, leaving the walls 1 cm thick, while trying not to damage the fruit itself.
3. Place the prepared zucchini in a frying pan with heated oil, fry with different sides until they turn brown.
4. Add water, reduce the heat as much as possible, under the lid for 15 minutes, bring the zucchini halves to an almost soft state.
5. Place the zucchini halves on a heatproof baking dish.
6. Now let's prepare the filling. We cut the fillet, washed and wiped with a paper napkin, into small cubes; we do the same with the squash pulp, pepper, and onion.
7. On the tomato, where the stalk is located, we make a cross-shaped cut and lower it into boiling water for a couple of minutes, after which we remove the skin and also cut into cubes.
8. Pass the garlic through a press.
9. Finely chop the washed greens.
10. Place the fillet cubes in a hot frying pan, stirring and frying until browned. In this case, the released liquid should completely evaporate, but the meat itself should not be brought to an overdried state.
11. When the meat juice has evaporated, add oil, salt and spices, stir and remove from heat and transfer to a clean plate.
12. Put the oil back into the pan, fry the onion in it until soft, then add the pepper pieces, stirring all the time, fry for about 5 minutes. Next we repeat the same steps with the squash pulp.
13. Combine the fillet with vegetables and mix.
14. Add tomatoes, garlic, as well as chopped herbs, spices, salt, and a couple of grams of sugar.
15. Prepare the sauce. To do this, mix the cream with ketchup, add and mix.
16. Filling zucchini preparations filling, pour sauce, sprinkle grated cheese on top.
17. The baking time in a preheated oven is 35-45 minutes, after which the finished dish is removed and covered with foil for 5-7 minutes.

Recipe for zucchini stuffed with rice

Dish prepared according to this recipe, will be light, satisfying and extremely simple; its ingredients are always at hand, especially in the summer. If the selected zucchini is young and small, it is necessary to cut them lengthwise for stuffing, and if they are large, with already roughened skin, then crosswise into 3-4 parts, having previously peeled them.

Required Ingredients:

• 3-4 zucchini of any variety and color;
• 1 bell pepper;
• 1 onion;
• 1 carrot;
• 2 garlic cloves;
• 1 tomato or 40 ml homemade ketchup;
• 170 g steamed rice;
• 40-60 g oil for frying;
• salt, spices.

Preparation procedure:

1. Wash the rice until clear water, cook it until tender, do not rinse.
2. Fry the onion in vegetable oil until transparent, add grated carrots and diced carrots to it. Bell pepper, let the vegetables simmer for 6-8 minutes.
3. Add diced tomato, pressed garlic, salt and spices to the vegetable mixture. Simmer for another 5 minutes.
4. Combine and mix rice with vegetables.
5. We make boats from the zucchini by removing the pulp from the halves cut lengthwise. Cut a large zucchini crosswise into several barrels and remove the pulp from them, leaving a small bottom.
6. Place the “boats” on a heat-resistant form or saucepan, add the rice-vegetable mixture.
7. Pour 80 ml of water into the bottom of the dish, and generously fill the zucchini preparations with sour cream.
8. Bake in a hot oven for about half an hour. Once ready, serve, sprinkled with herbs.

How to cook zucchini stuffed with cheese?

For 1 small zucchini (about 0.3 kg) you will need:

• 0.1 kg of soft salted cheese (brynza, feta, Adyghe);
• 5-6 small fleshy tomatoes (preferably cherry).

Cooking steps:

1. Cut the zucchini lengthwise into 2 parts and remove the core with a spoon.
2. Mix the zucchini pulp with the cheese cubes.
3. Cut the tomatoes into rings.
4. Fill the zucchini blanks with the cheese mixture, on which we place the tomato rings.
5. Bake in a heat-resistant pan in a hot oven for 35-45 minutes.

Zucchini stuffed with vegetables - tasty and healthy

For the vegetable filling, you can use any ingredients, not exactly those listed in the list. The result will always be tasty and juicy. You can increase the satiety of the finished dish if, a few minutes before readiness, pour sour cream or cream over the zucchini preparations, and also sprinkle with cheese.

For 4 medium zucchini you will need:

• 1 large tomato;
• 1 medium carrot;
• 0.15 kg cauliflower;
• 1 bell pepper;
• 1 onion;
• 40 ml oil for frying;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. Cut the zucchini in half lengthwise and remove the core.
2. Cut the peeled carrots, onions and peppers into small cubes.
3. We separate the cabbage into inflorescences.
4. Cut the zucchini pulp into cubes or simply chop finely.
5. Pour boiling water over the tomato, peel it and cut it into cubes.
6. Heat the frying pan, add oil and pieces of carrots, cabbage, onions and peppers, add garlic passed through a press.
7. After 3-5 minutes. Add the squash pulp and tomato, add, season and let simmer for another 5-10 minutes until all the released water has evaporated.
8. Stuff the zucchini with vegetables.
9. Place the pieces on a greased heat-resistant pan and bake in a preheated oven for about half an hour.
10. When the dish is ready, it must be taken out and sprinkled with herbs.

Recipe for stuffed zucchini with mushrooms

This is what is delicious and dietary dish in old cookbooks it could be found under the name “zucchini in Russian.”

Required ingredients:

• 3-4 zucchini;
• 0.45 kg of mushrooms;
• 1 onion;
• 2 boiled eggs;
• 1 garlic clove.

Preparation procedure:

1. We do the same with the zucchini as in previous recipes, forming boats. If desired, you can boil them for 7-9 minutes to ensure softness. in slightly salted water. The main thing is not to overexpose it, otherwise it will fall apart.
2. Thoroughly washed mushrooms, as well as squash pulp, cut the onion into cubes.
3. Fry the onion in oil until transparent, then add the mushrooms to it. After they are lightly fried, add the zucchini cubes. We simmer, add salt, add spices, and after turning off, chopped herbs.
4. Place a heaping amount of filling into the zucchini blanks; if there is juice left in the pan after frying, pour it on top of the filling. This manipulation will help the taste of the finished dish become richer.
5. We iron the boats with the filling onto a greased heat-resistant pan and place them in a hot oven for 20 minutes.
6. Pour the finished dish with homemade (store-bought) mayonnaise or sour cream and garlic sauce, sprinkle with chopped egg and herbs.

How to cook stuffed zucchini in a slow cooker or double boiler

For 2 small young zucchini you will need:

• 0.3 kg mixed minced meat;
• 0.05 kg oatmeal or rice;
• 1 medium carrot;
• 1 onion;
• 2 medium-sized tomatoes;
• 1 bell pepper;
• 60 ml sour cream;
• 2 garlic cloves;
• salt, spices, herbs.
• 1 processed cheese.

Cooking steps:

1. We make barrels from zucchini by cutting each vegetable crosswise into 3-4 pieces and removing the core.
2. For the filling, mix cereal (oatmeal or rice), diced half an onion and prepared minced meat. For juiciness, add zucchini pulp crushed in a blender, add salt and crush with your favorite spices.
3. We fill our blanks ¾ full with filling, the remaining space will be filled with sauce.
4. Chop the remaining onion and grate the peeled carrots. Fry them on the “Baking”, then add about 100 ml of water or broth, spices and bay leaf.
5. Grind tomatoes, seedless peppers, garlic and sour cream in a blender.
6. We place the zucchini directly to fry, pour it into each barrel sour cream sauce, simply pour the rest of it into the multicooker bowl.
7. The zucchini barrels should be half covered with liquid; if there is less, add water.
8. Turn on “Stew” for 60 minutes. 10 minutes before sound signal, sprinkle each barrel with grated cheese.

Stuffed zucchini “Boats”

We invite you to embark on a zucchini regatta, which will delight your family and guests, because the dish looks more than original.

For 4 young zucchini (8 boats) prepare:

• 1 half kilo chicken breast;
• 1 bell pepper;
• 1 onion;
• 1 tomato;
• 70-80 g rice;
• 0.15 kg of hard cheese;
• 40 ml sour cream;
• salt, pepper, herbs.

In spring, there is almost always a lack of vitamins in the diet. So you need to introduce vegetables and fruits into your food. Therefore, with the first appearance of greens and vegetables in the garden, housewives pamper their household with a variety of dishes containing these products. Zucchini is practically the most common vegetable. It is also healthy and if you know how to cook it, you will get a very tasty, aromatic dish. We’ll talk further about how to cook stuffed zucchini.

Not everyone has tried stuffed zucchini with any kind of minced meat. This separate dish can be served with family and friends at gatherings in a cozy company. In addition, such zucchini also looks aesthetically pleasing and can become a masterpiece on festive table. After all, no one has canceled the idea for decorating such snacks. To prepare them you will need the following ingredients:

• Zucchini - 425 g
• Minced meat - 425 g
• Onion - 95 g
• Carrots – 75 g
• Mayonnaise - 95 ml
• Cheese - 75 g
• Oil – 45 ml
• Salt, pepper, herbs

Stuffed zucchini - recipe

1. Wash the vegetables, cut the zucchini into equal parts and empty the middle so that there is room to put the filling.
2. Add allspice, vegetables, salt, grated zucchini core to the minced meat. Stuff pre-prepared vegetables with this mixture.
3. Grate your cheese on top using a fine grater; first place the zucchini on a sheet greased with oil.
4. Place this work of art in the microwave for 25-40 minutes. It is better to select the baking mode - Convection.
5. When you treat your family, pour the sauce (mayonnaise) on top and sprinkle with dill, parsley or other herbs with a pleasant aroma.

Stuffed zucchini - photo

Below in the images you will see various examples of the design of such snacks. After all, if food looks appetizing, then you want to eat it with great pleasure.

Stuffed zucchini, divided into two parts lengthwise, looks beautiful. They resemble boats. And thanks to the baked hard cheese that covers these boats on top, you just want to try the dish quickly.

Baked stuffed zucchini with sour cream

This lunch will appeal not only to adults, but also to children. Zucchini baked in sour cream has a unique taste, and they are also healthy and filling. To prepare this dish you will need the following ingredients:

• Zucchini – 295 g
• Minced meat (any meat) - 225 g
• Onion -75 g
• Garlic – 15 g
• Rice - 65 g
• Sour cream – 195 ml
• Salt, aromatic herbs, a bunch of herbs

Cooking:

1. Prepare all vegetables, wash, peel, cut, grate
2. Mix carrots, minced meat, onion, garlic, add boiled rice, salt
3. Stuff the zucchini with the prepared mixture of vegetables and meat. Fry them lightly in a frying pan
4. Then place the half-cooked zucchini with sour cream in the oven. Set the temperature for the baking process to around 120 degrees
5. In 35 minutes the second dish will be ready

Zucchini stuffed with meat

Such vegetables turn out very tasty if you stuff them with pork meat and prepare a juicy dill sauce with cream and sour cream. So, we take the following set of products:

• Zucchini - 1.4 kg
• Pork – 265 g
• Bread (crackers) - 95 g
• Greens – 65 g
• Milk – 195 ml
• Sour cream – 140 ml
• Egg - 1 pc.
• Marjoram 4 g
• Cream - 95 ml
• Butter – 95 g
• Flour - 45 g
• Oil – 45 ml
• Pepper - 3 g

Cooking process:

1. Cut the washed zucchini into 4 cm circles
2. Select the center of the resulting circles
3. Dip the bread in cream, let it soak a little
4. Pass pork and bread through an electric meat grinder, add egg, pepper, salt
5. Also add the chopped zucchini you selected from the vegetables into the minced meat.
6. Stuff the zucchini and place a pat of butter on top
7. Place them on a baking tray greased with oil (vegetable oil)
8. Then place the tray in the electric oven
9. While the zucchini is cooking, make the sauce.
10. Fry the flour in a frying pan, add butter
11. Pour milk, sour cream, salt, dill, spices
12. When the zucchini is baked, add the sauce.
13. Place the sheet in the oven again for 7 minutes.
14. Remove the dish from there and serve on a large plate.

Zucchini stuffed with vegetables and cheese

Not all people eat meat; many refuse this product due to their beliefs. In this case, you can try very tasty zucchini with vegetables and cheese, and you can also add cheese or not (optional).

Ingredients:

• Zucchini - 450 g
• Carrots – 145 g
• Onion - 65 g
• Celery – 45 g
• Parsley – 45 g
• Oil – 45 ml
• Tomatoes – 125 g
• Bell pepper – 65 g
• Cheese - 35 g
• Salt, breadcrumbs, spices, dill

Zucchini stuffed with cheese and vegetables - recipe:

1. Wash all the vegetables, chop, grate the carrots
2. In a frying pan, fry onions, carrots, peppers, celery in oil
3. Then place the stuffed zucchini on a sheet greased with oil and sprinkled with breadcrumbs, add pieces of tomatoes
4. Rub the hard rubbish on top and put it in the microwave.
5. When the dish is ready, serve for the meal.

Zucchini stuffed with chicken

If, in addition to zucchini, you have chicken in the freezer, then you can bake zucchini stuffed with chicken, rice, vegetables, and herbs.

Ingredients:

• Zucchini - 450 g
• Chicken meat - 325 g
• Onion - 75 g
• Flour - 55 g
• Rice - 40 g
• Sour cream – 65 ml
• Seasonings, salt, herbs, herbs

Zucchini stuffed with rice and chicken - recipe:

1. Cut the zucchini into two large “bast shoes”, remove the middle
2. Cook the rice. Cut the chicken too, only into small cubes
3. Chop the onion, fry in a frying pan with butter, flour, remaining zucchini, let cool
4. Place the prepared filling with rice in the bast shoes and place them on a baking sheet greased with oil.
5. Pour sour cream, add herbs, spices, salt. Then move the not yet ready dish into the oven
6. After 34-40 minutes, pull out the dish, check readiness, sprinkle with dill, parsley, treat your family

Stuffed zucchini in a slow cooker

Surely not every housewife knows that zucchini turns out very tasty in a slow cooker. Therefore, if you haven’t tried such nutritious food yet, then try it, you definitely won’t regret it.

Ingredients:

• Zucchini - 625 g
• Mushrooms – 500 g
• Oatmeal – 65 g
• Carrot – 75 g
• Onion - 55 g
• Tomatoes – 95 g
• Pepper - 55 g
• Sour cream – 65 ml
• Garlic – 15 g
• Greens – 25 g
• Cheese - 85 g

Zucchini stuffed with mushrooms in a slow cooker - cooking process:

1. Peel and wash mushrooms, zucchini, carrots, and other vegetables. Cut them and grate them.
2. Mix mushrooms with vegetables and stuff them into prepared zucchini.
3. Place herbs and spices on top. Place them in a special container for a multicooker, pour sour cream and water into it, add tomatoes chopped in a blender.
4. Cover the zucchini halfway with the sauce.
5. Close the multicooker and set it to Stew mode for one hour.
6. 6 minutes before the end of time, sprinkle the zucchini with cheese.
7. After finishing cooking, treat your friends to a vitamin-rich, healthy dish.

How to cook stuffed zucchini in the form of rolls?

Another interesting option for stuffing zucchini is zucchini rolls. A very simple dish that can become a favorite in your family.

Ingredients:

• Zucchini - 325 g
• Processed cheese - 2 pcs.
• Garlic – 15 g
• Mayonnaise - 45 g
• Oil (vegetable) - 45 ml
• Salt, allspice, spices

Cooking process:

1. Cut the zucchini into thin layers
2. Grate the cheese, garlic, mix them
3. Lightly fry the salted zucchini in a frying pan until they become flexible
4. Wrap cheese in them, pour mayonnaise on them
5. Microwave for a short period of time
6. Turn on Convection mode
7. When ready, sprinkle with dill.

Stuffed zucchini boats with minced meat in the oven

Oddly enough, being so inexpensive and easy to prepare, zucchini is not often found stuffed on the table. But preparing a snack is simple.

Ingredients:

• Zucchini - 395 g
• Assorted minced meat (beef + pork) - 425 g
• Onion - 1 pc.
• Tomato paste – 45 g
• Mayonnaise – 105 ml
• Cheese - 165 g
• Seasonings, salt, dill

Cooking algorithm:

1. Wash and peel the vegetables as usual
2. Cut the zucchini in half lengthwise, remove the pulp
3. Make the filling with minced meat, vegetables
4. Carefully stuff the zucchini onto a greased baking sheet.
5. Top with mayonnaise tomato paste and sprinkle with cheese
6. Zucchini will bake evenly in the oven thanks to the cheese filling
7. At the end, sprinkle them with herbs and serve on portioned plates.

Remember: any dish, including stuffed zucchini, tastes better if a woman prepares it with love. Therefore, always try to put a little piece of your soul into your culinary masterpieces. Then the dishes will be very tasty and will delight your family and guests.

Video: Stuffed zucchini in the oven

If you want to please your family and guests not only with delicious food, but also beautiful dish, it’s worth preparing oven-baked zucchini, stuffed with minced meat. This treat looks very impressive on the holiday table. In addition, it turns out surprisingly satisfying and juicy.

Zucchini stuffed with minced meat baked in the oven - a simple recipe

Ingredients: 3 large zucchini, 2 tbsp. spoons of full-fat mayonnaise, a large onion, a kilo of mixed minced meat (pork and beef), 3 tbsp. spoons of ketchup without additives, 5 tbsp. spoons of fat sour cream, granulated garlic, fine salt.

1. Zucchini is well washed and cut into short glasses - about the size of a matchbox. The core of them is taken out in such a way that the bottom remains.
2. The onion and extracted pulp are crushed.
3. The minced meat is fried until golden. Vegetables from the second step are added to the already prepared meat. The mass is salted and sprinkled with garlic.
4. Sour cream and ketchup are added to the filling for the “cups”. The blanks are filled with the resulting mass.
5. Stuffed zucchini is placed on an oiled baking sheet.
6. A little mayonnaise is placed on each “glass”.

The dish is baked for about half an hour in a well-heated oven.

How to make “Boats” from zucchini?

Ingredients: 430 g of minced meat, 3 zucchini, 130 g of cheese and full-fat mayonnaise, sweet bell pepper, onion, fine salt, a mixture of peppers.

1. Young zucchini is not peeled. Vegetables are cut in half and the pulp is scooped out with a teaspoon. The boats leave fairly thick walls - about 1 cm.
2. Minced meat is fried in oil. It is salted and peppered. Pieces of sweet pepper and onions minced through a meat grinder are added to it. Together, the ingredients simmer on the fire for 5-6 minutes.
3. The filling is placed into the resulting “boats”. The top of the workpiece is sprinkled with chopped cheese and greased with mayonnaise.

Stuffed zucchini boats are prepared in a little less than half an hour in a well-heated oven.

Zucchini casserole with minced meat and tomatoes

Ingredients: 1.2-1.4 kg of zucchini, half a kilo of ground beef, 2 onions, 8 large meaty tomatoes, 140 g of hard cheese and the same amount of fat sour cream, 4 tablespoons eggs, 2 tbsp. spoons of tomato paste, a bunch of dill and parsley, table salt, a mixture of colored ground peppers.

This recipe can be called classic. Men really like zucchini stuffed with a mixture of minced meat, rice and onions. Especially if there is a cheese crust on top, which we will definitely organize. From the point of view of cooking, boats are definitely more convenient. The process of picking out the core takes much less time and effort, and filling the zucchini with minced meat happens literally in no time.

Ingredients:

• Young zucchini – 3 pieces (1 kg),
• Minced meat – 0.5 kg,
• Onions – 2 medium size,
• Rice - 5 tablespoons,
• Cheese – 100 g,
• Salt – 1 teaspoon,
• Vegetable oil for frying - 3-4 tablespoons,
• Pepper, spices to taste

Cooking method

You can choose any minced zucchini you like. From my point of view, the most successful ones are mixed options. For example, pork with beef or veal with chicken. You can use ready-made minced meat or grind the meat yourself. I always prefer the latter option so I can be sure what the mince is made of. We'll mix it with boiled rice, fried onions and seasonings. Not a single extra ingredient and, accordingly, no unnecessary movements in the kitchen.

We start with rice. Pour it into a small saucepan, fill it with 100 ml of water, bring to a boil, turn down the heat to low, cover with a lid and cook until the rice has taken up all the water. Don't worry if you find there isn't enough rice. When it boils and is mixed with the minced meat, you will be convinced that this is it.

Wash the zucchini thoroughly. I have them small, I took three pieces, which made six hearty servings. Cut the zucchini in half lengthwise and scoop out the pulp and seeds. I saw someone doing this with a knife. But in fact, using a knife is very inconvenient. Most the best option– remove the core with an ice cream scoop. But if you don’t have one, then a regular tablespoon will do. First, we select the entire core.

And then scrape out the excess residue. It turns out super neat boats. I was even surprised myself.

After the rice, fry the onions. Cut it into small cubes and fry it in large quantities vegetable oil over low heat for 5-7 minutes, stirring until the onions absorb the oil and become translucent and slightly golden. You can, of course, make minced meat with raw onions. But it tastes so much better fried!

In order for our stuffed zucchini to be very tasty and to form a single finished dish with approximately the same consistency, the zucchini must first be boiled. By the way, this will save us time cooking zucchini in the oven! Almost twice. So calmly place the zucchini halves in a saucepan, add water, bring to a boil and cook for no more than 10 minutes. My zucchini is not that tender, so I cooked all 10. If you have very young ones, then 5-7 will be enough. Next, you will need to drain the boiling water and let the zucchini cool slightly.

While the zucchini is cooking, mix the minced meat. Add rice and onion.

Salt, pepper, sprinkle with spices (I put ¼ teaspoon of nutmeg and one small clove of garlic grated on a fine grater, you can use seasonings to your taste). Mix the minced meat thoroughly and... add water. This must be done so that the minced meat filling does not dry out in the oven. Don't worry, it won't be watery. All excess water will evaporate. I added 5 tablespoons of water.

Our zucchini has cooled down a little and now we can stuff it and put it in the oven. Take a baking sheet. Lubricate it lightly with vegetable oil. Lay out the zucchini slices. We put minced meat inside each one with a slide, but without compacting it. The recipe is designed so that there is enough minced meat for exactly the required number of zucchini.

Place the zucchini stuffed with minced meat in the oven to bake. Temperature – 175 degrees. Baking time: 30 minutes in a fully preheated oven. We will sprinkle them with cheese later, five minutes before the end of cooking. The cheese can be grated on a coarse grater. And cover the minced meat on top like this. It is better to take cheese that melts well. For example, gouda.

Ready zucchini can be served piping hot, sprinkled with herbs.

Bon appetit!

Zucchini with minced meat and tomatoes in the oven

This stuffed zucchini recipe is perfect for a summer feast. I'll tell you how to make neat squash barrels without damaging the delicate vegetable walls. You need to remove the pulp from small cubes, and then just as carefully fill them with minced meat, which will be completely ready, so baking will take a minimum of time. 20 minutes, no more. You can prepare these zucchini in advance, because they are equally good hot or cold. Zucchini with its bright, rich skin color looks especially impressive when placed among greenery. Due to the fact that tomatoes are added to the minced meat, the filling turns out to be very juicy and light on the stomach.

Ingredients:

• Zucchini – 1 kg,
• Minced meat – 600 g,
• Onion – 1 large,
• Carrots – 1 medium,
• Sweet pepper – ½ medium sized pepper,
• Tomato – 1 large,
• Garlic – 2 cloves,
• Cheese – 80 g,
• Salt – ½ teaspoon,
• Seasonings – ½ teaspoon (I used thyme)

How to cook zucchini with minced meat

Let's start with processing the zucchini. Ideally, take zucchini because they look more presentable. We wash them thoroughly and cut them into sticks about 7 centimeters high. Take a teaspoon and select the core layer by layer.

We are careful not to scrape to the bottom, because we need to get some kind of vegetable cups for stuffing.

Place the barrels in a large saucepan, bring to a boil and blanch over low heat for about five minutes, no more. Zucchini is a very delicate vegetable. But this procedure is worth carrying out in order to reduce the baking time and to be sure that they will not remain raw.

For minced meat, finely chop the onion. Fry it in a large amount of vegetable oil until transparent. We don't need a crispy crust. Immediately add the grated carrots. Stir and fry for another 5-7 minutes over low heat.

Minced meat has the unpleasant property of sticking together into lumps when frying. But this problem can be easily solved by mashing the minced meat with a fork. As you can see, a homogeneous mass is obtained.

Add finely chopped tomatoes. You can grate them. Stir and simmer for another 5 minutes.

After blanching, the barrel will need to be removed, allowed to cool, and turned upside down so that all the liquid is drained. And place on a greased baking sheet. Ideally, it should have a non-stick coating. Or I advise you to use baking paper so that the zucchini does not stick to the baking sheet.

Fill the zucchini with minced meat to the top. It is more convenient to do this with a teaspoon.

Immediately place a layer of grated cheese on each barrel.

Place in an oven preheated to 170 degrees for 20 minutes.

Can be served hot or whatever cold snack. Stuffed zucchini turns out wonderfully juicy. And usually after 10 minutes there is nothing left from the baking sheet.

Bon appetit!

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