Stuffed zucchini
4 servings
30 minutes
Recipe taken from the magazine "Culinary Workshop".
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).
- Zucchini: 3 pieces
2
Chop the pulp.
- Zucchini: 3 pieces
3
Chop the dill.
- Dill: 3 sprigs
4
Chop the onion, garlic, and mushrooms finely.
- Onion: 1 head
- Garlic: 1 clove
- Button mushrooms: 100 g
5
Blanch the tomato, peel it, and chop it.
- 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.
- Onion: 1 head
- Garlic: 1 clove
- Button mushrooms: 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.
- 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.
- 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.
- Tomato sauce: to taste