Stuffed zucchini

4 servings

30 minutes

Recipe taken from the magazine "Culinary Workshop".

Energy value per serving

• Calories: 237.7
• Proteins: 10.6g
• Fats: 7.8g
• Carbohydrates: 31.7g

Ingredients

• Zucchini: 3 pc
• Rice: 4 tbsp
• Tomatoes: 2 pc
• Onion: 1 head
• Garlic: 1 clove
• Champignons: 100 g
• Hard cheese: 100 g
• Dill: 3 sprig
• Vegetable oil: to taste
• Tomato sauce: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the zucchinis, cut each into two or three pieces, scoop out the flesh to make cups (or cut in half and make boats, scooping out the flesh).

   Required ingredients:

   • Zucchini: 3 pieces

2. Chop the pulp.

   Required ingredients:

   • Zucchini: 3 pieces

3. Chop the dill.

   Required ingredients:

   • Dill: 3 sprigs

4. Chop the onion, garlic, and mushrooms finely.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove
   • Champignons: 100 g

5. Blanch the tomato, peel it, and chop it.

   Required ingredients:

   • Tomatoes: 2 pieces

6. Fry onion, garlic, mushrooms with tomato and zucchini flesh in vegetable oil (5 minutes), season with salt and pepper, and sprinkle with dill.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove
   • Champignons: 100 g
   • Tomatoes: 2 pieces
   • Zucchini: 3 pieces
   • Vegetable oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dill: 3 sprigs

7. Let it cool slightly.

8. Boil the rice in salted boiling water for 7 minutes.

   Required ingredients:

   • Rice: 4 tablespoons

9. Add to the vegetables, mix.

10. Fill the cups (or boats) made of zucchini with filling and sprinkle with grated cheese.

    Required ingredients:

    • Zucchini: 3 pieces
    • Hard cheese: 100 g

11. Place on a baking sheet, pour in some diluted tomato sauce, and bake for 15-20 minutes at 180 degrees.

    Required ingredients:

    • Tomato sauce:  to taste