We offer recipes for the preparation of a spectacular snack from courgettes, which will have to go to the place and on the solemn table and to a family dinner.
Courgettes "boats" stuffed with minced meat and tomatoes and baked in the oven with cheese - recipe
Ingredients:
- zucchini young - 3 pcs .;
- minced meat - 485 g;
- fresh tomatoes - 185 g;
- parsley (greens) - to taste;
- onion bulb - 95 g;
- cloves garlic - 2 pcs .;
- sunflower or olive oil without fragrance - 60 ml;
- Cheese hard piquant - 70 g;
- a mixture of fragrant herbs - pinch;
- salt, iodized and ground pepper - to taste.
Preparation
Incredibly mouth-watering and deliciously delicious are squash "boats" baked with minced meat. To prepare such a dish, we choose young squash fruits, wash them, wipe them dry and cut them along into two equal parts. Now it is necessary to scrape the middle with a spoon and half the resulting pulp cut into small pieces.
Halves of courgettes are smeared on all sides with oil and let them bake for ten minutes in a heated to 190 degree oven. Without losing time, as long as the vegetable is baked, we begin to stuff for stuffing.
First, we pass on the sunflower or olive oil odorlessly chopped as small as possible onions for two minutes, after which we add crushed garlic, and after a couple of minutes add the previously cut out zucchini pulp. We admit the contents of the frying pan to the softness of all ingredients, without forgetting to salt them in the process and pepper.
In another pan, fry until ready to mince meat, then mix it with vegetable fry, add dry aromatic herbs, parsley and finely chopped tomatoes without juice and seeds. We bring to the taste of the filling with salt and pepper and fill the resulting mass of baked semi-prepared squash.
It remains only to tear the billets on the baking sheet with ground cheese and bake for twenty minutes at a temperature of 190 degrees.
Zucchini stuffed with minced meat and rice, baked in a multi-
Ingredients:
- zucchini young medium-sized or large - 2 pcs .;
- minced meat - 220 g;
- boiled to ready rice - 60 g;
- fresh tomatoes - 180 g;
- parsley (greens) - to taste;
- onion bulb - 60 g;
- cloves garlic - 2 pcs .;
- sour cream - 65 g;
- sunflower or olive oil-free 40 ml;
- hard piquant cheese - 120 g;
- seasoning - to taste;
- salt, iodized and ground pepper - to taste.
Preparation
In this case, unlike the previous recipe in the oven, the baked stuffed zucchini we will decorate with rings and prepare them in a multivariate. To implement the idea of medium size, rinse the fruits thoroughly, wipe dry and cut across into three equal parts. Now we make out a "barrel" from each cut. To do this, using a spoon, we scrape out the flesh on one side, not reaching a bottom about one centimeter and keeping the integrity of the "bottom".
To make the filling, prepare the necessary amount of ground beef, and also boil to a full readiness of rice. We connect the meat and rice base of the filling together, we add the pulp of the courgette, chopped finely, chopped parsley greens and salted onions sunflower-flavored onion and garlic. We bring to taste the resulting mass of salt, pepper and seasonings and fill it with squash "kegs".
We put the billets in a slightly oiled multicastry, and from above distribute the sliced and mixed with grated hard piquant cheese and sour cream tomatoes. Preparing for such a dish in the "Bake" mode for forty minutes.