Stuffed zucchini with minced meat. Stuffed zucchini

I prepare this dish during the zucchini season, when you can choose zucchini of the right size and they are quite young and juicy, with tender skin. This is necessary so that the zucchini stuffed with minced meat, baked well in the oven and turned out juicy and soft on the inside and slightly fried on the outside. If you have no choice, then we will cook from what we have, just cut off the peel from the zucchini and remove the seeds.

I cook stuffed zucchini classic version- only with minced meat, onions and carrots, you can add mushrooms and bell peppers - if desired. I prefer to use minced pork and beef, it is juicier; it is better to grind the minced meat twice in a meat grinder to obtain minced meat with a fine texture.

So, to prepare oven-baked zucchini stuffed with minced meat, let’s prepare all the ingredients.

We select zucchini of the same size, so it will be more convenient to place them later in a baking dish. Cut the zucchini in half lengthwise and remove the pulp along with the seeds with a spoon, leaving a very thin wall. WITH reverse side cut off some of the peel to give the boat stability.

If the zucchini is young and the seeds are still soft, then the pulp can be used for minced meat. Chop the zucchini pulp very finely. Three carrots on a medium grater, cut the onion into cubes.

Pour vegetable oil into the frying pan and add vegetables. Fry vegetables until soft. Then add the minced meat, salt and pepper it, you can add a little dried garlic at this stage to your taste. Fry the contents of the pan until the minced meat turns gray, that is, it is all fried. To do this, constantly stir the minced meat with vegetables and break up any lumps of minced meat.

Place the zucchini boats in a baking dish and fill the indentations with the resulting minced meat.

Top with cherry tomatoes cut in half and pieces of melted cheese.

Pepper well with a mixture of peppers, sprinkle olive oil and add sprigs of fresh thyme. Place the form with zucchini in the oven for 30-35 minutes.

Oven-baked zucchini stuffed with minced meat, served in portions. One zucchini made from two halves is enough for a serving.

You can serve zucchini stuffed with minced meat as a hot snack, and as a side dish to the main dish. Bon appetit!

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 a 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. Add chopped small cubes onion, 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 place ready-made pearl barley, grated Parmesan or other cheese into the bowl. hard cheese, chopped parsley (a couple of tablespoons) and beat in the egg.

Stuffed zucchini - dietary, simple and quick dish. Don't know how to cook? Then here's to you great selection step by step recipes stuffed zucchini for baking in the oven. All recipes have photos and detailed instructions, which will allow you to quickly and easily prepare any of the dishes listed below!

For 2 servings you will need:

350 g minced pork
1 small carrot
1 small onion
2 cloves garlic
1 green zucchini
1 yellow zucchini
1 medium red sweet pepper(we will stuff it too)
1 tbsp dried herbs
olive oil
pepper

1. First, let's prepare the vegetables that we will stuff. To do this, cut off the tops of zucchini and peppers so that you get peas with a lid (as in the photo).

2. Carefully scrape out the core with a spoon.

3. Sprinkle the peeled vegetables with olive oil, salt and pepper.

4. Finely chop the onion, carrots, and garlic in a blender or just with a knife.

5. Add a little oil to the chopped vegetables and mix with minced pork. Mix well, add salt, pepper and spices to your taste.

6. Stuff both zucchini and pepper with minced meat. Place vegetables on a baking sheet or baking dish and cover with foil.

7. Bake vegetables in an oven preheated to 180 degrees for 45 minutes until the minced meat and vegetables are ready. Then remove the foil and bake for another 15 minutes. Now you're done!

The same recipe, but with the addition of rice:

Zucchini with minced meat, baked in the oven

To prepare the dish you will need:

4 small zucchini;
1 tomato;
2 onions, diced;
¼ cup rice;
150-200 g minced meat or minced meat;
2 tbsp. tomato paste;
lemon juice;
several sprigs of dill for minced meat;
5 tbsp. olive oil;
salt and pepper.

Cooking process: Preheat the oven to 180 degrees .

1. Wash the zucchini and cut them into two parts as in the photo. Then take a small spoon and scrape the pulp out of them, it is better if you peel not through, but leaving a small bottom. The walls should not be too thick or too thin (about 0.5 cm).

2. Preparing the filling. Mix diced onion, rice, minced meat, 1 tbsp. spoon of tomato paste, lemon juice, chopped dill, 3 tablespoons olive oil, 2 teaspoons salt and black pepper in a bowl.

3. Stuff the zucchini with this mixture, but not too tightly, as the rice will swell during cooking. Place the filled squash halves upright in a large ovenproof casserole dish or baking dish.

4. Slice the tomato and place a slice on top, thereby covering the minced meat.

5. Dilute 1 tbsp. l. tomato paste with water in a glass and pour it into the bottom of the mold where the zucchini are. Then pour in a little water so that the water is no higher than the middle. Cover with a lid or foil and place at the very bottom of the oven; cook the dish for 1.5 hours until done.

Zucchini boats stuffed with meat

For this recipe you will need:

2 large zucchini or 4 small
minced meat (pork + beef) - 0.5 kg
2 onions
1 egg
50 grams grated cheese
chicken broth or water - 0.5 cups
salt and spices to taste

Preparation:

1. Wash the zucchini, cut them in half lengthwise and remove the pulp and seeds from the middle with a spoon (as in the photo).

2. Let's move on to the minced meat. Finely chop the onion, add it to the minced meat and beat the egg into the mixture, add salt and pepper. Fill the zucchini boats with the resulting minced meat.

3. Bake. Preheat the oven to 200 degrees. Place the boats in a pie dish or any other one with high edges, add chicken broth. You need to bake for 20-30 minutes until done. 5 minutes before ready, sprinkle grated cheese on top.

4. Everything is ready. Bon appetit!

And in the video there is a version of boats with chicken:

To prepare a delicious and original dish you will need:

1 medium sized zucchini
salt and pepper
1 onion, finely chopped
2 tomatoes, diced
2 cloves garlic
a little parsley
50-60 grams of hard cheese
about 2 tsp. olive oil

Cooking: Preheat the oven to 220-250 degrees. Cut the zucchini lengthwise to make boats. Using a teaspoon, scoop out the middle, but so that the walls are 0.5 cm thick. Sprinkle inside with salt and pepper. Place the resulting boats on a baking sheet or parchment paper, lubricated with oil.

Let's move on to the filling. We do not throw away the core that you cut out, but chop it finely. And mix with finely chopped onions, tomatoes and mix. Squeeze the garlic here, grate the cheese, add parsley, salt and pepper. Mix everything. Place the mixture in the middle of the boats.

Put it in the oven. Bake for 15-20 minutes until the zucchini becomes soft! The dish is ready!

To prepare the dish you will need:

200 gr. diced ham
4 medium zucchini
1 onion
2 tablespoons olive oil
2 cups cooked rice
frozen spinach – 400 gr
70 gr. grated mozzarella cheese or other cheese
salt, pepper and spices to your taste.

Wash the zucchini, cut off the ends and cut lengthwise so that you have 2 halves, remove the core and seeds with a spoon.

Now let's prepare the filling. Finely chop the onion and saute it in a frying pan until soft. The spinach needs to be thawed and simmered with onions for about 5 minutes. Allow the spinach to cool. Next mix boiled rice, chopped ham and spinach in a bowl, add salt, pepper and spices. Fill the zucchini halves with the minced meat. Place them on a baking sheet or baking dish and sprinkle cheese on top.

Bake in a preheated oven at 220 degrees for 35-40 minutes until done.

Zucchini stuffed with vegetables

Great vegetarian dietary dish. To prepare 6 servings with vegetables you will need:

6 small round zucchini;
2 onions;
1/2 eggplant;
2 tomatoes;
1 slice stale bread or 2 tbsp. breadcrumbs.

1. Wash all the vegetables, cut off the tops of the zucchini and clean the middle so that the thickness inside is 0.5 cm. Finely chop the pulp; it will be useful for minced meat.

2. Cut the eggplants and tomatoes into cubes. Peel and finely chop the onion. Finely chop a piece of bread, you can use a coffee grinder to make crumbs out of it. Chop the greens and add to the vegetables. Place all vegetables in a large bowl and season with olive oil, salt and pepper.

3. Stuff the zucchini with vegetables, cover with the cut-off cap and place the zucchini in a baking dish

4. Mix 2 tablespoons of ketchup or tomato paste with a glass of water, add salt and herbs, and fill the bottom with this mixture.

5. Bake for 45 minutes at 180 ° C, until the zucchini is ready (they should be soft, the zucchini should be easily pierced with a knife and look a little transparent.

6. 5 minutes before readiness, remove the caps, sprinkle grated cheese on top and leave for 5 minutes. Then turn off the oven, cover with the caps again and let them cool a little!

Video recipe, a variation of the one described above: zucchini with vegetables (carrots, onions, tomatoes) and cheese

Zucchini boats stuffed with mushrooms

3 teaspoons olive oil;
1 clove of garlic;
1 onion;
250 grams of mushrooms, you can take champignons;
1 tablespoon balsamic vinegar;
3 tbsp. l breadcrumbs or you can make crumbs yourself from dried bread;
2 tablespoons of hard cheese;
2 medium sized zucchini.

Preheat the oven to 240 degrees. First, let's prepare the zucchini, cut them in half and remove the core from each half.

Next we move on to the filling. Wash the mushrooms and chop them finely. Peel the onions and garlic in fine mode. Then pour a little oil into a heated frying pan, add the onions and garlic, after 3 minutes add the mushrooms. Fry the mushrooms for 10 minutes.

Remove mushrooms from heat and add balsamic vinegar, bread crumbs and grated cheese. Mix thoroughly. Stuff each zucchini half with the resulting mixture. Bake on a sheet of foil for 10 minutes until the zucchini is done. Bon Appétit!

And here is the video (there is a slightly different variation of the recipe and an interesting design):

Original video Turkish stuffed zucchini recipe:

Summer is coming to an end and leaves us with mountains of fresh and full of vitamins pumpkins, zucchini and heads of cabbage. But what about this a huge amount useful things to do? Not long ago we wrote about interesting option cooking zucchini - with mayonnaise and garlic, but how to make them with meat?

Especially for you, we have selected several options for preparing stuffed zucchini in the oven. This great option both for a large and for a family feast, because the appearance of this dish is very appetizing, and the taste will not make any housewife blush! And what’s also important, of course, is that they cook surprisingly quickly! You can bake several portions at once, and while they are in the oven, read your favorite book or, for example, plan a salad. Another undoubted advantage of this dish is that you do not need to prepare a separate side dish for it - everything you need is already inside. Thanks to the rice that we add to the minced meat, we have meat and carbohydrates and even the vegetables themselves - zucchini. Well, shall we get started?

Stuffed zucchini with minced meat in the oven in halves

Ingredients:

Homemade minced meat – 250 grams;
tomato paste - 4 teaspoons;
onions– 2 large onions;
tomato – 1 medium size;
garlic – 2 cloves;
carrots - 1 medium size;
medium-sized zucchini or zucchini - 4 pieces;
salt, spices or spices to taste;
white rice round grain (preferably) – 70 grams (a quarter of a mug).

How to cook?

Step 1. First of all, you need to prepare the products. Wash and peel the carrots, peel the onions, rinse the tomato. If the zucchini has too thick, tough skin, it is better to peel them. However, they will be cooked in sauce, so this is not a necessary step; you can simply wash them thoroughly with a brush. Wash the tomato and cut off the “root”.

You will also need to rinse the rice. To do this, fill it cold water for 5-10 minutes, then drain and rinse under running water. You need to rinse until the water after rice becomes clear.

Step 2. Chop the vegetables. The onion will need to be cut into small cubes. To do this, you need to cut the onion crosswise and then cut each half into thin half rings along the onion and then into a lattice crosswise. Grate the carrots coarse grater. The tomato needs to be cut into thin slices. The garlic should be crushed with the side of a large heavy knife and then finely chopped - this method is used by all professional chefs because it allows you to extract best taste and preserve precious garlic juice in it, which it then gratefully gives into the dish, filling it with a magnificent aroma and rich taste!

The zucchini only needs to be cut into two halves. Of course, if they are too long, you can divide them into three or four parts, but two would be optimal, and here’s why - you will need to scrape out the core from each half with a spoon to remove the seeds and fill the space with minced meat. But you need to clean it just short of reaching the bottom, so that at the narrowing point of the zucchini there remains a barrier that would hold our minced meat. If you are not afraid of the rings falling apart a little at the bottom, then you can ignore this step.

Step 3. Prepare the minced meat. To do this, you need to put the minced meat in some deep bowl. Add one chopped onion, a couple of teaspoons of tomato paste, washed rice, salt and spices. Stir the mixture thoroughly until all the flavors are evenly combined.

Step 4. While the mixture is infused a little, we will prepare the frying. To do this you need to heat it up high fire frying pan, heat vegetable or butter. Next, add the remaining onions to the pan and fry, stirring occasionally, until golden brown and soft in texture. When the onion is golden, add the grated carrots and the rest of the tomato paste. Fry for another 5 minutes. lightly salt the sauce and pour it into a glass hot water, stir well. The sauce is ready!

Step 5. Now take a deep dish in which our zucchini will be baked. This could be a large cast iron skillet or even a saucepan. Grease it lightly with oil and start filling our zucchini. Take one half in your hand and use a tablespoon to fill it about three-quarters with minced meat. During baking, the rice will begin to cook and swell, so you need to leave room for the filling to “grow.” Place each half in a baking dish with the narrowed part down and close each half with a circle of tomato on top like a lid. Pour the pre-prepared sauce over the zucchini and cover the pan with foil or a lid.

Step 6. While all this is being prepared, heat the oven to 175 degrees. In already hot oven Place the covered pan and bake for about an hour and a half.
If you want effect golden brown crust, you can remove the lid from the zucchini half an hour before it’s ready, lift them to the top of the oven and lightly sprinkle with hard cheese or lightly grease with mayonnaise. In this half hour upper part It will brown and the zucchini will turn out much nicer and tastier.

Serve hot, enjoy your meal!

Zucchini stuffed with minced boats with cheese and surprise

Perhaps the most festive way to prepare zucchini is to cook it in boats. If you use zucchini that is not too large, you can serve each guest one rosy, baked half in portions and feed him to his fill, and if the zucchini is too big, it doesn’t matter. Like roasted pig or chicken, on large dish You can take out several of these huge boats and decorate them with herbs and vegetables. These large masterpieces can be cut like a cake and served to each guest. You are guaranteed a squeal of delight!

Precisely because this dish is preferable to cook for a holiday, we will not use rice, since meat still saturates better and reveals more flavor. If desired, you can simply replace part of the minced meat with half the gram of white rice

Ingredients:

Minced pork (you can use minced turkey for more dietary option) – 300 grams;
onion – 1 large onion;
hard cheese – 200 grams;
mayonnaise – 5 tablespoons;
carrot – 1 small;
garlic – 2 cloves;
2 large zucchini or 4 small ones, you can use zucchini;
salt and spices, pepper - to taste;
1\2 teaspoon of sugar;
15-20 small cherry tomatoes;
chicken egg– 1 piece.

How to cook?

Step 1: As always, the first step is to peel all the vegetables. Remember that it is very important to wash everything thoroughly, since now excess dirt and chemicals can bring the most unpleasant consequences. Cut off the peel, rinse with a brush under running water and only then start slicing.

Step 2. As in the previous recipe, cut the onion into small cubes. If this process makes you cry crocodile tears, don't despair - you can simply grind it in a blender along with the garlic. If you don’t have a blender, you can try using this tricky trick - wet the knife with very cold water, you can even rub it with an ice cube. You will stop crying and the process will go much easier and more pleasant. Crush the garlic with the flat side of a large knife and chop finely.
Grate the carrots on a fine grater. Peel the zucchini, if necessary, and cut lengthwise. Use a spoon to scoop out the seeds and some of the pulp to create the shape of “boats” that we have to fill.

Step 3. Mix the meat mixture. Place onions, garlic, carrots in a deep bowl, add minced meat there. Beat in the egg, salt, add spices and sugar. Here we use sugar as a flavor enhancer; you only need to add a little bit. This, again, is not necessary and you can skip the step. However, then you will miss out on a useful experience - everything is fine in cooking, but in the right proportions. Mix the minced meat mixture thoroughly.

Step 4. Now it's time to prepare our surprise. And the surprise will be cherry tomatoes, which we will place along the zucchini so that they are a few centimeters apart from each other. First, place a thin layer of minced meat in each boat so that it covers the entire inside. Then press the cherry tomatoes into the minced meat at the required distance from each other. And place the remaining minced meat on top. The tomatoes must be completely hidden under the minced meat and, preferably, under a thick layer. In this recipe we do not have rice and the minced meat will only slightly decrease in volume, so fill the boats right to the top.

Step 5. When all the boats are filled, grease the baking sheet with oil or line it with baking paper to prevent the boats from sticking to the surface. Place the boats tightly with the barrels facing each other so that they do not fall apart during the baking process. Cover them with foil on top and place them in an oven preheated to 200 degrees for 30-40 minutes to cook the minced meat.

Step 6. While the zucchini is baking, we will prepare cheese frosting. To do this, grate the cheese on a coarse grater and mix it with mayonnaise; if desired, you can add a finely chopped clove of garlic. Stir the mixture until it becomes a cheese paste and get ready to grease the hot “boats” with it.

Step 7. Remove the zucchini from the oven and remove the foil. Switch the oven to the top heater so that the heat comes only from the top. Grease each zucchini generously cheese spread so that it covers the middle along the entire boat. Because of the mayonnaise, the paste will begin to spread slightly, so there is no need to grease the sides with paste, it is better to put a little more in the middle. When all the zucchini are decorated, put them back in the oven on the upper compartments and bake for another 15 minutes. Check the pan periodically, as we want golden zucchini, not burnt ones, right?

When the zucchini is ready, remove it from the oven and place it on beautiful dishes and garnish with fresh herbs. You'll lick your fingers!

Bon appetit!

Zucchini stuffed with minced meat and baked whole

We have already tried boats and rings, but what happens if you bake a WHOLE zucchini? We can safely say that it will be very good! The dish will turn out incredibly juicy, since it will be completely saturated with the pulp of the zucchini, and the pulp will be saturated with meat juices, and in general you will succeed great dish, full of tenderness and bliss. Are you ready for this experiment? Then let's get started, this option is just perfect for a warm family dinner!

Ingredients:

White round grain rice – 50 grams;
whole large zucchini - 1 piece;
onion – 1 medium onion;
a couple of cloves of garlic;
1 large tomato;
1 small carrot;
minced meat (any kind will do) – 250 grams;
salt, spices, pepper.

How to cook?

Step 1. So, wash and peel all the vegetables. We will not peel the zucchini in this recipe, as it will languish for a long time in own juice. Therefore, you can simply brush the surface with a stiff brush to slightly soften the peel. But if your zucchini is completely fresh, this is not necessary at all. Rinse the rice very thoroughly.

By the way, if you don't have one right large zucchini For the whole family, you can replace 2 medium ones or 4 small ones, this is not a problem at all.

Step 2. Cut the tomato and onion into small cubes. Grate the carrots and finely chop the garlic. Mix all this with minced meat, not forgetting to salt it first and add your favorite spices, herbs and herbs. Add rice. After all, this family lunch, don't forget this!

Step 3: Carefully remove all the seeds and core from the squash without damaging it. It is advisable to cut off only one side and there is no need to throw it away!
Fill the zucchini or zucchini with the resulting mixture, do not forget to leave some space empty, because we are using rice. Using toothpicks, pin the edge back onto the squash until it is completely enclosed.

Step 4. Preheat the oven to 180 degrees. While it's heating, brush the top of the stuffed squash with oil and wrap it in foil as tightly as possible. So that it probably won't leak. Once the oven is hot enough, place the zucchini or zucchini “dollata” on the rack and bake for one and a half to two hours.

When the zucchini is ready, you don’t need to open it right away. Let it cool a little, set and soak. Place it directly with foil on a dish and remove the top layers from it. Carefully cut the zucchini and serve in portions; you can lightly decorate it with mayonnaise and herbs.

Bon appetit!

Secrets of cooking delicious zucchini

Secret 1. Try to use only fresh, young vegetables. Then the peel will not be too hard and will retain as many vitamins as possible.
Secret 2. Choose zucchini high quality, from verified sources. The fact is that zucchini is a type of vegetable that absorbs harmful substances very quickly. This is a huge plus for us, but if the vegetable itself contains rot or chemicals, it has already absorbed them completely and will pass them on to you. It's not worth taking that risk.
Secret 3. Sometimes there is too much filling. However, this is not a problem at all - fill with the rest bell peppers and bake it all together, bay tomato sauce. These vegetables are a perfect match and when combined they create great flavor.

Secret 4. If your guests are vegetarians, this is not a problem at all. In the same way, zucchini boats can be filled with the most different vegetables, if you chop them finely. It will turn out no less tasty, don’t forget to add mushrooms!
Secret 5. Never salt the zucchini itself, only the filling. The vegetable will quickly become saturated with the juices of the filling and will be salted, but if you rub it with salt, the dish will turn out too watery and “mushy”.
Secret 6. If there are a lot of dieters among your guests, use ground poultry. Minced poultry has a minimal fat content, but its taste is very mild and no less rich. Try it!

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Of all the diversity summer dishes stuffed zucchini still reigns supreme. The secret is simple: the first vegetables are tender, juicy, and in combination with mushroom, meat or curd filling, are especially appetizing. An attractive and gentle method of preparation, which allows you to preserve the beneficial properties as much as possible.

How to cook stuffed zucchini?

The recipe for stuffed zucchini involves preparing vegetables. Vegetables are washed and the core and seeds are removed. The zucchini can be stuffed by cutting it into two longitudinal halves or in the shape of barrels. The remaining pulp is not thrown away, but, after being crushed, is used as additional component to the main filling. Stuffed zucchini baked in the oven is especially delicious. To ensure that the vegetable retains its attractive shape and taste, you should follow some tips.

The zucchini should not be peeled, otherwise the filling will disintegrate and the vegetable will soften and lose its shape.
Before baking, place the zucchini in boiling water. With this processing it will retain its juiciness.
To give golden crust zucchini generously greased with vegetable oil.
Do not salt the zucchini, otherwise it will release juice. It's best to season the filling generously.

Stuffed zucchini in the oven

Stuffed zucchini “boats” with minced meat in the oven - simple, tasty and original dish. Serving vegetables in the form of “boats” is recognized as classic and is used more often than others. Don’t hesitate when choosing minced meat: beef, pork or assorted will do. Tomatoes, mayonnaise and cheese add juiciness, softness to the filling and protect it from drying out.

Ingredients:

zucchini - 4 pcs.;
minced meat - 400 g;
onion - 1 pc.;
tomato - 1 pc.;
mayonnaise - 100 g;
cheese - 150 g.

Preparation

Cut the zucchini into lengthwise halves and remove the pulp.
Fry the minced meat and onion, add the tomato.
Stuff the zucchini, brush with mayonnaise, sprinkle with cheese.
Bake stuffed zucchini for 30 minutes at 180 degrees.

Zucchini stuffed with vegetables baked in the oven

Zucchini stuffed with vegetables They can provide tasty and healthy variety to your diet. Almost any vegetables are suitable for the filling, but to avoid the use of high-calorie sauces and mayonnaises, it is better to choose tender and meaty ones. Tomatoes will do the job perfectly juicy minced meat, saturating the remaining components with its juice.

Ingredients:

zucchini - 6 pcs.;
tomatoes - 4 pcs.;
carrots - 1 pc.;
onion - 2 pcs.;
cheese - 180 g.

Preparation

Cut the zucchini into lengthwise halves, remove and chop the pulp.
Fry onions, carrots and tomatoes.
Add the zucchini pulp.
Stuff the zucchini and place in the oven for 10 minutes at 180 degrees.
Sprinkle with cheese and bake the vegetable-stuffed zucchini for another 7 minutes.

Zucchini stuffed with chicken

Zucchini stuffed with chicken in the oven - a combination that deserves the approval of sophisticated gourmets and novice cooks. Chicken meat goes well with tender vegetables, forming an ideal flavor tandem. The dish is not only aromatic, harmonious and healthy, but also quick to prepare, which is especially valuable if you are short on time.

Ingredients:

zucchini - 5 pcs.;
fillet - 350 g;
feta cheese - 150 g;
oil - 60 ml.

Preparation

Cut the fillet and fry.
Give the zucchini a boat shape.
Stuff the vegetables with chicken pieces and bake the stuffed zucchini for 15 minutes at 180 degrees.
Add cheese and bake for another 7 minutes.

Zucchini stuffed with mushrooms

Vegetarian stuffed zucchini can be made by cooking mushroom filling. Mushrooms are tasty, healthy, nutritious and can be compared to meat in protein content. These qualities make them an indispensable product in Lenten menu. Minced meat is prepared very simply: you just need to fry the mushrooms with onions and carrots and, after stuffing the zucchini with it, bake.

Ingredients:

zucchini - 3 pcs.;
champignons - 250 g;
carrots - 1 pc.;
onion - 2 pcs.;
oil - 80 ml;
soy cheese - 100 g.

Preparation

Cut the zucchini into rings and remove the core.
Fry onions, carrots and mushrooms.
Stuff the zucchini and sprinkle with cheese.
Bake stuffed with mushrooms zucchini 30 minutes at 180 temperature.

Zucchini stuffed with meat and rice

Baked stuffed zucchini is a great option for adding variety to your diet. They can be stuffed various fillings using cereals, vegetables or meat. Combination minced meat with rice, onions and carrots is considered the most common. This dish low in calories and combines the components necessary for a balanced diet.

Ingredients:

zucchini - 4 pcs.;
rice - 250 g;
minced beef - 350 g;
carrots - 1 pc.;
onion - 1 pc.;
sour cream - 150 ml.

Preparation

Cut the zucchini crosswise into 3 pieces.
Remove the pulp, leaving the bottom.
Boil for 5 minutes.
Cook the rice.
Fry onions and carrots.
Mix minced meat, rice and sautéed vegetables.
Stuff the zucchini and put sour cream on top.
Bake zucchini stuffed with meat 20 minutes at 180 degrees.

Zucchini stuffed with cottage cheese

Zucchini stuffed with cottage cheese, baked in the oven are not as popular as the others. However, those who want to add fresh and spicy recipe, will be satisfied. The combination of cottage cheese, garlic and herbs as a filling for zucchini is perfect. The dish turns out juicy and incredibly tasty, especially when chilled.

Ingredients:

zucchini - 3 pcs.;
cottage cheese - 550 g;
cheese - 100 g;
clove of garlic - 4 pcs.;
bunch of dill - 1 pc.

Preparation

Cut a 2cm thick side off the zucchini.
Remove the pulp from the main part.
Mix cottage cheese with cheese, garlic and herbs.
Stuff the zucchini, cover with “lids” from the sides and bake for 40 minutes at 180 degrees.

Zucchini stuffed with cheese

Zucchini stuffed with cheese- an example of tasty and light summer snack. The preparation of which requires a minimum of products, time and effort. All you need is to fill the zucchini “barrels” with a mixture of pulp and feta cheese and place in the oven for 20 minutes. The dish will turn out juicier if you boil the zucchini a little before stuffing.

Ingredients:

zucchini - 2 pcs.;
feta cheese - 150 g;
dill - a handful;
egg - 2 pcs.;
oil - 40 ml.

Preparation

Cut the zucchini into 4 cm thick pieces.
Cook for 5 minutes.
Scoop out the pulp, leaving the bottom.
Grind the pulp, mix with cheese, herbs and eggs.
Fill the zucchini barrels with the mixture and brush with oil.
Bake for 20 minutes at 180 degrees.

Stuffed zucchini with minced meat in a frying pan

Stuffed zucchini in batter - great way Get your snack in minutes. The filling made from minced meat is especially popular. With it, the dish becomes satisfying, nutritious and can be a complete lunch. To ensure that the appetizer holds its shape well, has a neat appearance and acquires a ruddy color, it is better to use a batter made from milk and eggs.

Ingredients:

zucchini - 4 pcs.;
minced meat - 650 g;
oil - 100 ml;
egg - 2 pcs.;
milk - 250 ml;
flour - 150 g.

Preparation

Cut the zucchini in half. Remove the pulp.
Start with minced meat.
Roll in flour and egg-milk mixture.
Fry in a frying pan until golden brown.

Stuffed zucchini in a slow cooker

Zucchini stuffed with minced meat is especially tender and tasty in a slow cooker. The dish is prepared simply, quickly and does not require constant monitoring. You just need to prepare the zucchini for stuffing, fill them with filling and, having set the “Stew” mode for 40 minutes, wait for the signal. When using mature zucchini, increase the time by 10 minutes.

Ingredients:

zucchini - 2 pcs.;
minced meat - 450 g;
sour cream - 150 ml;
cream - 200 ml.

Preparation

Cut the zucchini into segments, remove the pulp, but keep the bottom.
Stuff the zucchini with minced meat.
For the sauce, mix cream and sour cream.
Place the zucchini in the multicooker bowl and pour in the sauce.
Cook in the “Stew” mode for 40 minutes.