Voluminous, juicy zucchini are asked to fill them with some filling. Often they use minced meat, sometimes supplementing it with vegetables and mushrooms. Well, of course, sprinkle cheese on the dish.
It is tasty and healthy, and the kids are attracted by a golden crust and a mild taste of unusual food.
Zucchini stuffed with minced meat with cheese in the oven - general principles of preparation
• To fill the zucchini with minced meat, the vegetable is cut into transverse pieces of various thicknesses (from 3 to 7 cm) or cut in half. After that, the core is carefully removed with a knife or spoon to make room for the filling. If zucchini sliced into pieces is to be stuffed, the pulp is chosen so that in each piece there is always a not too thick bottom.
• For stuffing, it is best to take young zucchini of small diameter. Using a ripe vegetable, be sure to remove the peel from it and do not take a very large one, otherwise the pulp and, most importantly, the filling will not be baked.
• Stuffing is better to do on your own, but you can buy ready-made. It can be chicken, pork, beef or mixed. The meat is ground in a meat grinder or finely cut with a knife.
• Zucchini stuffed with both raw and slightly fried filling. It is added to sautéed or raw vegetables, mushrooms or boiled cereals: rice or buckwheat.
• Cheese is used in the filling or sprinkled with already stuffed vegetables before baking or a few minutes before being cooked. Sometimes special mixtures are prepared with cheese, with which stuffed vegetables are poured or greased from above.
Zucchini stuffed with minced meat, with cheese in the oven on a vegetable pillow
Ingredients:
• two ripe, medium-sized zucchini;
• five heads of bitter onions;
• half a glass of rice cereal;
• one large carrot
• garlic;
• one sweet red pepper;
• cheese, varieties "Kostroma" - 50 gr.;
• vegetable oil;
• mayonnaise, medium-fat - a few spoons;
• a pound of mixed minced meat, meat.
Cooking method:
1. Wash sorted rice groats in cold water and boil until half cooked. Rinse the cooked rice with water and drop it into a colander.
2. Chop the three onions into medium-sized slices and spasser half of it in vegetable oil until light golden color.
3. Add cooled onions, dried rice, chopped herbs to the minced meat, grate with the finest grater, or crush the garlic. Salt, season the meat mass with ground pepper or spices and knead well.
4. Chop the remaining two onions with thin half rings. Cut the pepper without seeds into centimeter squares, rub the peeled carrot on a coarse grater.
5. Fry chopped vegetables in a pan with minimal oil. First, lightly fry the onions, add carrots in about five minutes, and after another three minutes, pepper. Stew all vegetables for 10 minutes together and remove from heat. At the end, slightly salt, and remove the sample.
6. At the washed zucchini, cut off the ends and cut them into pieces about 4 cm wide. Carefully, with a knife or a pointed potato peeler, cut out the middle from the pieces and be sure to leave the bottom half the thickness of the little finger.
7. In a baking sheet with high sides or a deep frying pan without a handle, lay the fried vegetables and evenly distribute the frying throughout the pan.
8. Fill the notches in the courgettes with minced meat and carefully place the "barrels" on vegetable frying. Carefully pour a glass of drinking water between them.
9. For each "barrel" put a teaspoon of mayonnaise and smooth it over the entire surface.
10. Place the pan with stuffed vegetables in the hot oven for half an hour. Bake when heated at 180 degrees.
11. Then remove, sprinkle each finely shredded cheese and put back. When the cheese is melted and lightly browned, take it out.
Zucchini stuffed with minced meat, with cheese in the oven - "Hellas"
Ingredients:
• 1 kg. young juicy squash;
• sweet fleshy pepper - one pepper;
• medium carrot;
• two tablespoons of 72% mayonnaise;
• a small onion;
• minced meat, mixed - 300 gr.;
• two tomatoes;
• hard cheese - 50 gr.
Cooking method:
1. Cut about a hundred grams of zucchini into medium-sized cubes. Grind tomatoes and peppercorns in the same way, peeling them from seeds. Grate the carrots, and chop the onion with a heavy sharp knife.
2. In a frying pan in oil, fry the carrots with onions and chopped zucchini until soft. Chill and mix with minced meat, tomatoes and peppers. Add a little salt, season with any spices and mix thoroughly.
3. Without peeling the peel from the zucchini, cut the vegetables into pieces with a thickness of at least four centimeters and use a spoon to select the center, consisting of loose pulp and seeds. On one side of each piece, be sure to leave a not too thick bottom.
4. Fill the "barrels" with the filling and put them in a small mold or on a baking sheet, oiled.
5. Top with mayonnaise, sprinkle with chopped cheese on a grater and bake for an hour in the oven, when heated to 180 degrees.
Creamy zucchini stuffed with minced chicken and cheese in the oven
Ingredients:
• a pair of zucchini, small;
• 100 gr. young champignons;
• tomatoes - 2 pcs. large size;
• 100 gr. minced chicken;
• 11% cream about 100 ml;
• 40 gr. unsalted butter;
• hard cheese, mild - 70 gr.
Cooking method:
1. Rinse the zucchini in cold water and cut into pieces, at least 7 cm long. Remove the middle by choosing it with a spoon so that in each piece there is not too thick bottom.
2. Dip the blanks in boiling water with a little salt and boil for 7-9 minutes. Cool under cold water and lay on a towel or colander.
3. Kill the mushrooms with a blender or grind in a meat grinder. Chop the onion into medium-sized cubes.
4. On a small fire, spasser the onion until transparent and add the minced chicken and mushrooms to it. Constantly stirring, fry the filling, watching for complete evaporation of the liquid. Cool, season with pepper and add a little salt.
5. From the inside, cover the surface of the mold with a layer of vegetable oil and place the dried "barrels" in it.
6. Cut the tomatoes into thin slices and place one on the bottom of each squash barrel. Put chicken stuffing with mushrooms on top of tomatoes and pour cream on it. Put a slice of tomato on top and a little butter on it.
7. Warm the oven to a temperature of 200 degrees and place a roasting pan in it.
8. After 20 minutes, remove, sprinkle the top of the dish with cheese crushed on a grater and put it back for another 20 minutes.
"Boats" - original zucchini stuffed with minced chicken, with cheese in the oven
Ingredients:
• one long zucchini;
• small chicken legs;
• two tablespoons of boiled rice;
• one processed cheese;
• two tablespoons of 65% mayonnaise;
• a sprig of fresh dill.
Cooking method:
1. Wash the legs, remove the skin. Gently peel the meat and cut it into very small pieces. You can chop the chicken fillet with a meat grinder, but for this recipe it is better to use chopped chicken.
2. Put the chopped meat in a bowl and rub the cream cheese with a fine grater here. To make the cheese rub well, freeze it slightly slightly in advance. Add rice, season the filling with pepper and season with mayonnaise.
3. The washed zucchini cut lengthwise, into two parts and cut from each a small piece on the convex side. This will allow the "boats" to stand firmly in shape.
4. Remove the middle with seeds from the halves, and fill the resulting void with the prepared meat filling.
5. Place the “boats” on a baking sheet lined with foil and bake at 200 degrees for half an hour.
6. Sprinkle the finished dish with chopped dill and serve to the table.
A simple recipe for zucchini stuffed with minced pork and cheese in the oven
Ingredients:
• 200 grams of lean, ground beef;
• minced pork - 200 gr.;
• two zucchini, small;
• two tablespoons of spicy tomato sauce or garlic ketchup;
• a small bunch of onion feathers;
• 100 grams of any mayonnaise;
• salad onion;
• 50 gr. "Adyghe" cheese.
Cooking method:
1. Peel the zucchini and cut along, in half. Choose the middle.
2. Combine ground beef and pork. Add onion chopped on a grater, chopped green onions and mix the meat mass until smooth. Be sure to salt and season with spices or ground pepper.
3. Fill the prepared zucchini with the filling to the brim and place them in a greased form with butter.
4. Mix with ketchup mayonnaise. Add grated "Adyghe" cheese to a coarse grater, mix. Lubricate the dish with the mixture and cover the frypot with foil.
5. Preheat the oven to 200 degrees, place the roasting pan in it for 40 minutes. Remove the foil and leave the roasting pan in the oven until the surface of the dish is browned.
Zucchini stuffed with prepared minced meat with cheese in the oven with buckwheat
Ingredients:
• three medium squash;
• 300 grams of minced meat or chicken;
• one glass of dry buckwheat;
• three cloves of garlic;
• a spoon of the fattest mayonnaise;
• 50 gr. fresh feta cheese, salted;
• vegetable refined oil.
Cooking method:
1. Cut the zucchini into 5 cm slices and carefully select the flesh from their middle so that the cups turn out.
2. Sort buckwheat, rinse and cook as you normally cook buckwheat for a side dish.
3. Cut the pulp selected from vegetables into half-centimeter cubes. Add finely chopped garlic to it and put the stew in vegetable oil, on a small fire. After 10 minutes, add chopped dill, salt, season with pepper and, stirring well, remove from heat.
4. Combine the cooled buckwheat with minced meat, fried vegetable pulp. Add grated feta cheese, mayonnaise and mix the filling well.
5. Fill the resulting “cups” and place them on a greased fryer.
6. Cover with foil and bake in the oven for half an hour, maintaining the regime of 180 degrees.
Zucchini stuffed with cheese in the oven - tricks and cooking tips
• To keep the squash filled with minced meat well after baking, first boil them in a weak saline solution.
• If you are not going to season the dish with aromatic spices, choose cheese varieties with a spicy taste of their own.
• The saying "butter-buttery" is not entirely true when it comes to baking zucchini. The selected core is often used as a component of the filling. Sometimes for stuffing, mixtures are used, which include purchased squash caviar.
