Baked zucchini stuffed with vegetables. Vegetable marrows squash

04.11.2019 Desserts and Cakes

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

For 2 servings you will need:

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

1. First, prepare the vegetables that we will stuff. To do this, at the zucchini and pepper, cut off the top so that we get peas with a lid (as in the photo).

2. Carefully clean the core with a spoon.

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

4. Onion, carrots, garlic finely chop in a blender or just 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 with minced meat both zucchini and pepper. Put the vegetables on a baking sheet or baking dish, cover them with foil.

7. The vegetables must be baked 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 done!

The same recipe, but with the addition of rice:

Oven baked zucchini with minced meat

To prepare the dish you will need:

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

Cooking process:Pre-set to 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 clean the flesh from them, it is better if not peeling through, but leaving a small bottom. The walls should not be too thick or too thin (about 0.5 cm).

2. Cooking the toppings. Mix diced onions, rice, minced meat, 1 tbsp. a spoonful of tomato paste, lemon juice, chopped dill, 3 tablespoons of olive oil, 2 teaspoons of salt and black pepper in a bowl.

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

4. Cut the tomato and put the slice on top, thereby covering the minced meat.

5. Dilute 1 tbsp. l tomato paste with water in a glass and pour it to the bottom of the mold where the squash stands. Then pour in a little water so that the water is no higher than the middle. Cover with a lid or foil and put on the very bottom of the oven, you need to cook the dish for 1.5 hours until cooked.

Meat zucchini

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 of grated cheese
chicken stock or water - 0.5 cups
salt and spices to taste

Cooking:

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

2. We pass to forcemeat. Finely chop the onion, add it to the minced meat and beat the egg into the mixture, add salt and pepper. Fill the squash boats with the resulting meat.

3. Bake. Preheat the oven to 200 degrees. Put the boats in a cake pan or any other, with high edges, add chicken stock. Bake for 20-30 minutes until cooked. 5 minutes before cooking, sprinkle with grated cheese.

4. Everything is ready. Bon Appetit!

And in the video, a version of chicken boats:

To prepare a delicious and original dish you will need:

1 medium squash
salt and pepper
1 onion, finely chopped
2 diced tomatoes
2 cloves of garlic
some parsley
50-60 g hard cheese
about 2 tsp olive oil

Cooking:Preheat the oven to 220-250 degrees. We cut the zucchini along to get the boats. Using a teaspoon, pick out the middle, but so that the walls are 0.5 cm thick. Sprinkle with salt and pepper inside. We spread the resulting boats on a baking sheet or parchment paper, oiled.

We pass to the filling. The core that you cut out is not thrown away, but finely chopped. And mix with finely chopped onions, tomatoes and mix. We squeeze garlic here, rub cheese, add parsley, salt and pepper. We mix everything. We spread the resulting mixture in the middle of the boats.

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

To prepare the dish you will need:

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

Wash the zucchini, cut the ends and cut lengthwise, so that it turns out 2 halves, remove the core and seeds with a spoon.

Now prepare the filling. Finely chop the onion and sauté it in a pan until soft. Spinach must be thawed and stewed with onions for about 5 minutes. Allow the spinach to cool. Then mix boiled rice, chopped ham and spinach in a bowl, add salt, pepper and spices. Fill the zucchini halves with the minced meat. Put them on a baking sheet or in a baking dish, sprinkle everything on top with cheese.

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

Stuffed Zucchini with Vegetables

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

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

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

2. Cut the eggplant and tomato into cubes. Peel and finely chop the onion. Finely chop a piece of bread, it is possible in a coffee grinder to make crumbs out of it. Cut greens and add to vegetables. Put all the vegetables in a large bowl and season with olive oil, salt and pepper.

3. Stuff the zucchini with vegetables, top with a cut off hat and put the zucchini in a baking dish

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

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

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

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

Zucchini stuffed with mushrooms

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

Preheat the oven to 240 degrees. First, prepare the zucchini, they need to be cut in half and get the core from each half.

Next, go to the filling. My mushrooms and chop finely. Peel the onion and garlic and finely chop. Then, pour a little oil on the preheated pan, spread the onion with garlic, add the mushrooms in 3 minutes. Fry the mushrooms for 10 minutes.

Remove the mushrooms from the heat and add balsamic vinegar, bread crumbs and grated cheese. To stir thoroughly. We stuff each squash half with the resulting mixture. Bake on a foil sheet for 10 minutes until zucchini is cooked. Bon Appétit!

And here’s the video (there’s a slightly different recipe variation and interesting design):

Original video recipe for stuffed zucchini in Turkish:

Stuffed zucchini is a wonderful summer dish. However, not all housewives cook them. If you haven’t done this dish yet, then hurry to please your relatives with a delicious dish, and we will tell you how to make it.
Recipe Content:

It is now fashionable to lead a healthy lifestyle and eat right, so the popularity of dishes cooked in the oven is increasing every day. Realizing that baked foods are much healthier than fried and even boiled foods, young housewives prefer to bake vegetables in the oven. Since it is not only useful, but still insanely tasty and aromatic.

Such a treat is perfect for a solemn feast and will definitely please the household on an everyday day. The main thing is to cook correctly: do not overdry, do not bake, do not serve half-baked. In addition to meat products, you can bake any vegetables, for example, are very relevant in the summer - stuffed zucchini. They are now in the market a dime a dozen, they are inexpensive, not recognized as a delicacy, but by making an effort you can make a bright dish out of them. The main thing is to know which one! Therefore, we offer 5 recipes for stuffed zucchini with different fillings.

There are many options for filling. For example, minced meat, fried mushrooms with onions, vegetables, cereals, poultry, cheese, etc. There are also different ways of stuffing: “cylinders”, “boats”, “cups”, “boats with a lid”, rolls, etc. You just need to experiment with this vegetable and discover new culinary dishes.

How to cook stuffed zucchini - secrets and nuances of cooking

Use only young vegetables. They are small, light, with a thin skin, soft pulp. Suitable for any dish.
Choose vegetables of very high quality: intact and clean.
Specialists recommended peeling the skin of zucchini, and remove the seeds. But in practice, many do better with mature fruits. The seeds of a milk vegetable are delicious, and there are many vitamins in the peel. To prepare these recipes, the pulp for the filling will be removed from the zucchini.
If the zucchini is filled with raw filling, then the dish will be baked at the same time. If the filling is half cooked, then half the time the food is baked under the foil. Then the dish will cook at the same time.
For the same purpose, so that nothing burns and cooks at the same time, you can pre-fry the zucchini in a pan or bake it yourself in the oven for 10 minutes.
Since zucchini has a neutral taste, it can be supplemented with all kinds of aromatic spices, spices and products.
You can bake the dish yourself on a baking sheet, or with sauce or broth.
Zucchini is quite watery, which means you should not provoke even more juice. Salt not the vegetable itself, but the filling, as salt provokes a greater release of fluid.
If the filling remains and the zucchini is over, fill it with bell peppers, tomatoes or eggplant. They prepare almost the same time.

Zucchini in the oven with minced meat under a cheese crust is a rather tasty and satisfying independent dish. It is simple to prepare, and you can use it in both warm and cold forms.

Calories per 100 g - 128 kcal.
Servings Per Container - 4
Cooking time - 50 minutes

Ingredients:

Zucchini - 2 pcs.
Minced pork - 400 g
Onions - 1 pc.
Garlic - 2 cloves
Hard cheese - 70 g
Tomatoes - 3 pcs.
Greens - a bunch
Vegetable oil - for frying
Salt and black pepper - to taste

Step by step cooking:

Wash zucchini, dry and cut lengthwise into two parts. Remove the flesh from each half so that the fetal walls remain about 8 mm. If they are thinner, they will quickly cook and crawl, and the filling will not have time to bake. It is most convenient to remove the pulp with a teaspoon.
Grease the inside of the zucchini with butter, place it on the baking sheet with the cut down and send it to bake for 10-15 minutes in the oven at 180 ° C.
For the filling, finely chop the peeled onions, garlic and pulp of zucchini.
In a heated frying pan in oil, pass the onion with garlic. Add zucchini and sauté for 5-7 minutes.
Transfer the vegetables to the bowl, and put the minced meat in the pan and fry it until tender for 10 minutes. Then shift in a bowl with fried vegetables. Season the filling with salt, pepper, herbs and mix.
Grate cheese on a coarse grater, cut the tomatoes into circles.
Fill the zucchini halves with the filling, place on a greased baking sheet and put the chopped tomatoes on top.
Bake the product in a heated oven to 180 ° C for 20-25 minutes.
5 minutes before cooking, remove the zucchini from the oven, sprinkle with cheese and return to the oven for 5 minutes to melt the cheese.

Stuffed zucchini with meat is tender zucchini, delicious juicy minced meat and crispy cheese crust. A dish is served as an independent dish, without a side dish.

Ingredients:

Zucchini - 4 pcs.
Meat - 300 g
Bun - 1 slice
Onion - 1 pc.
Greens - a bunch
Egg - 1 pc.
Garlic - 2 cloves
Tomato - 1 pc.
Cheese - 100 g
Salt and pepper - to taste

Step by step cooking:

Soak the bun in water.
Wash the zucchini, peel and cut in half lengthwise. Remove the pulp with a spoon and chop it finely.
Wash and chop greens.
Peel and chop the onion with garlic in a frying pan in oil.
Strip the meat from the film and cut into small cubes.
Cut the tomato into half rings.
Combine the fried onions, meat, herbs, egg, bun and spices. Mix everything and fill the zucchini. Place tomato slices on top, sprinkle with cheese, cover with foil and put in the oven for 25 minutes.
Then remove the foil so that the cheese is browned and continue to bake the dish for 10 minutes.

Zucchini stuffed with chicken, baked with cheese, is good in itself for a family dinner, but they can also be served on the festive table. Because the food is tasty and satisfying.

Ingredients:

Zucchini - 2 pcs.
Chicken Breasts - 1 pc.
Basil - bunch
Champignons - 200 g
Carrots - 1 pc.
Onions - 1 pc.
Cheese - 100 g
Cream - 100 ml
Black salt and pepper - to taste

Step by step cooking:

Wash the chicken fillet and finely chop with a knife.
Wash the mushrooms and chop finely.
Wash the zucchini and cut into 5 cm transverse rings. Using any convenient kitchen utensils, remove the core to make “cylindrical”. Finely chop the remaining pulp.
Peel and chop the onion.
Peel and grate the carrots on a coarse grater.
Fry the chicken with mushrooms in a pan for 5-10 minutes. Add all the vegetables and pass 3-5 minutes.
After pouring the cream, season with salt and pepper and simmer until thickened.
Cool the filling a little, add the chopped basil and mix.
Stuff “zilindiriki” from zucchini with filling, sprinkle with grated cheese on a fine grater and send to bake in an oven preheated to 180 ° C for 30 minutes.

Baked zucchini stuffed with vegetables is an exquisite wonderful light delicious dish that allows you to forget about all the restrictions on food, even those who are on a diet.

Ingredients:

Zucchini - 2 pcs.
Tomatoes - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Hard cheese - 50 g
Olive oil - 3 tbsp.
Basil - 5 branches
Black pepper salt to taste

Step by step cooking:

Wash the zucchini, cut the ends and cut lengthwise into two halves. Use a spoon to select all the flesh and seeds to make a “boat”. Grind one part of the pulp, and the other in the recipe is not needed.
Peel all vegetables. Coarsely chop the onion, grate the carrots. Finely chop the basil. Scald the tomato with boiling water and peel. Peel and chop the garlic.
In a frying pan in oil, fry the onions until golden brown.
Add carrots and fry everything together for 2-3 minutes.
Put tomatoes, garlic and pulp of zucchini. Fry for 5 minutes.
Salt and pepper, add spices, basil and simmer over low heat under a lid for 5 minutes.
Put prepared zucchini on a baking sheet greased with oil and fill its cavity with filling to make a “slide”.
Place the zucchini in an oven preheated to 200 ° C and bake for half an hour.
Then sprinkle the squash with grated cheese and return it to the roasting pan.
Bake for another 7 minutes.

Calorie content: Not specified
Time for preparing: Not indicated

A quick and practical easy dinner recipe. Quick - because the zucchini is baked in the oven, which minimizes your participation in the cooking process. You just need to prepare the filling for zucchini, but this is literally 10 minutes. Practical - because for the filling you need the most common inexpensive vegetables - onions, carrots, tomatoes and peppers. The pulp of zucchini left after the formation of the cups is added to them, and we also get non-waste production.
So that dinner does not seem to be on duty or banal, use grated cheese to make delicate decoration for ready-made zucchini. It takes no more than a minute, but the zucchini will be transformed right away!

Ingredients:

- zucchini or zucchini - 2 pcs (medium size);
- hard cheese - 50 gr;
- onions - 1 pc;
- tomatoes - 3 pcs;
- carrots - 1 pc;
- vegetable oil - 2-3 tbsp. l;
- ground black pepper - a third of a teaspoon;
- salt - to taste;
- sugar - a pinch (if necessary);
- sweet bell pepper - 1 pc.

How to cook with a photo step by step

We cut the zucchini into pieces 5-7 cm long. With a teaspoon with a pointed nose, cut out the middle, leaving the walls and the bottom about 1 cm thick. Pour three liters of water into the pan, salt it and wait until the water begins to boil. At this time, cut the zucchini flesh into small pieces.

We dip the squash barrels in salt boiling water, cook for 1-2 minutes (only so that the squash is softened slightly). We get a slotted spoon, turn upside down.

Cooking stuffing for zucchini. By the way, you can use not only vegetables as a filling, but also cook. Well, we chop the onions in small cubes.

Rub the carrot on a grater with large holes (or cut into strips).

We cut pepper into small cubes (you can take pepper of different colors - the filling will turn out brighter and tastier).

Fry in a small amount of oil, first the onions and carrots, and when they begin to slightly golden, we throw the bell pepper in the pan. Cover, simmer vegetables for the filling of stuffed zucchini for 2 minutes, no more.

Add zucchini to the semi-prepared vegetables. Mix, pour in a little water and simmer until the zucchini is soft (another 3 minutes). Pour in chopped tomatoes.

Stew vegetables until the tomato juice evaporates. Salt and pepper to taste.

We fill the filling with squash barrels, make a small slide. We put the zucchini in the baking dish, pour in enough water or broth so that the stuffed zucchini is closed for 1-2 cm. We send it to the preheated oven for 20 minutes. The temperature in the oven is maintained within 180 degrees.

When the zucchini stuffed with vegetables, baked in the oven are ready, we will make a decoration for them. Grate cheese on a coarse grater, divide it by the number of squash barrels. We put it in a dry pan (just fill it with piles as it turns out) and put the pan on a strong fire. The cheese will begin to melt first and will soon form delicate patterns or figures. Cool them in a frying pan, pick them up with a toothpick and carefully remove.

We will decorate the finished zucchini with molten cheese figurines and immediately serve it. What to add - sour cream, vegetable sauce or a glass of good wine - of your choice.

Also suggest you cook

Step-by-step recipes for cooking zucchini stuffed with vegetables in the oven with rice, egg and mushrooms

2018-09-26 Yakovleva Kira

Rating
recipe

717

Time
(min)

Serving
(person)

In 100 grams of the finished dish

1 g

Carbohydrates

5 gr.

33 kcal.

Option 1: A classic recipe for zucchini stuffed with vegetables in the oven

Zucchini can be stuffed with absolutely any vegetables, add meat and even rice for more satiety. In order to achieve a brighter taste five minutes before the end of cooking, you need to remove the zucchini from the oven, pour them with sauce or ordinary sour cream and sprinkle with grated cheese and herbs.

Ingredients:

4 zucchini;
1 carrot;
1 tomato;
1 onion;
2 sweet peppers;
2 cloves of garlic;
3 tbsp. spoons of sour cream;
100 grams of hard cheese;
150 grams of cauliflower.

A step-by-step recipe for zucchini stuffed with vegetables in the oven

Cut the zucchini in half, carefully pull out the pulp with a teaspoon, cut it into small pieces.

Cut the carrots, onions and peppers in the same small cubes.

Disassemble the cauliflower into inflorescences, if it is not necessary to boil the young extra.

On a tomato, make an incision cross to cross, carefully lower it into boiling water, hold there for minutes, then remove and dip in cold water, then remove the skin with a knife and cut the flesh into cubes, like other vegetables.

Heat oil in a deep frying pan, put pepper, onion, cabbage and carrots, squeeze the garlic using a press, mix everything, simmer for five minutes.

Add zucchini pulp and tomatoes, as well as any seasonings to taste, to the pan, simmer for about ten minutes, until all the liquid has evaporated.

Fill zucchini boats with a mixture of vegetables, put in a glass baking dish.

Bake for half an hour at a temperature of 180 degrees.

Pour the zucchini with sour cream and sprinkle with a grated son, cook for another seven minutes.

Fresh young fruits of zucchini with a thin peel are ideally suited for this dish. If you use old zucchini, then before cooking they should be boiled in slightly salted water for three minutes, this will make the skin softer, and the taste of the future dish is softer.

Option 2: Quick recipe for zucchini stuffed with vegetables in the oven

A slightly faster version of the usual recipe, the number of vegetables can be increased depending on the number of guests or family members. However, it is not worth baking such a dish for the future, it is most delicious right after cooking. Salt and seasonings add to your own taste.

Ingredients:

1 zucchini;
1 tomato;
1 onion;
1 carrot;
2 cloves of garlic;
4 branches of basil;
50 grams of hard cheese;
3 tbsp. tablespoons of olive oil.

How to quickly cook zucchini stuffed with vegetables in the oven

Wash the zucchini, cut in half, pull out the pulp, chop it with a knife.
---
Step 2:

Peel and finely chop the onion, peeled tomato, grate the carrots on a fine grater, chop the garlic and basil.

Fry the onions in a hot pan until golden.

Add the carrots to the pan, stirring and frying for another three minutes.

Put the remaining ingredients for the filling, add olive oil, fry for five minutes, salt, pepper, pour a pinch of nutmeg, mix.

Add basil, pour two tablespoons of boiling water, simmer for five minutes under the lid.

Salt the prepared zucchini, put the filling in them, put on a baking sheet.

Cook for twenty minutes in a preheated oven to 220 degrees.

This dish is suitable for absolutely everyone, it contains a minimum of calories and a lot of healthy vitamins and minerals. Especially recommended for use by people suffering from excess weight and digestive problems.

Option 3: Zucchini stuffed with vegetables in the oven with rice

To make a more satisfying meal, just add a little rice to the standard list of ingredients. You need to boil it separately, after soaking it in cold water for ten minutes to get rid of dirt and excess starch.

Ingredients:

2 zucchini;
2 carrots;
2 onions;
100 grams of rice;
150 grams of green peas.

Step by step recipe

Cut the zucchini across into five centimeter pieces, carefully pull out the pulp with a spoon so as not to damage the walls, a little pulp should remain on the bottom.

Bake the resulting squash barrels in the oven at a temperature of 180 degrees for twenty-five minutes.

While the zucchini is baked, make the filling: chop the onion, rub the carrots, fry in a small amount of oil.

Boil rice, mix with peas and vegetables.

Ready filling fill the zucchini.

Bake twenty minutes at 170 degrees.

Finished stuffed zucchini can be decorated with fresh herbs and served as an independent dish or as a side dish to grilled meat or fish.

Option 4: Zucchini in the oven stuffed with vegetables and chicken

No less satisfying option will turn out with chicken. This recipe is suitable for everyone who adheres to the principles of a healthy diet and watches their figure.

Ingredients:

3 zucchini;
1 onion;
3 tomatoes;
4 cloves of garlic;
50 ml of 10% cream;
1 bell pepper;
150 grams of hard cheese;
500 grams of chicken;
50 ml of vegetable oil;
50 grams of butter;
50 grams of greens (parsley and green onions).

How to cook:

Cut the zucchini along exactly in half, pull out the pulp with a spoon, grate with salt, pepper, grease with vegetable oil.

Put the boats from the zucchini on a baking sheet, add a little water, bake for ten minutes at a temperature of 190 degrees.

Finely chop the zucchini flesh and chicken fillet.

Peel seeds and cut into small cubes.

Grind onions and garlic separately.

Peel the tomatoes from the skin, chop the pulp with a blender.

Fry onions for three minutes in a mixture of butter and vegetable oils.

Add chicken to the pan, fry, stir for five minutes, salt and pepper.

Put the chicken and onion, zucchini pulp, pepper, half a tomato puree, simmer for ten minutes.

Add garlic and herbs, mix.

Make the sauce: mix the cream and the remaining tomatoes:

Fill zucchini boats with filling, top with sauce, sprinkle with grated cheese.

Bake for half an hour at 180 degrees.

Option 5: Zucchini in the oven stuffed with vegetables, eggs and mushrooms

If you want something more unique and unusual, then you should try a combination of zucchini, mushrooms and eggs. All these products complement each other perfectly, without interrupting the taste of the main ingredient, and emphasizing its tenderness.

Ingredients:

1 egg
2 zucchini;
1 onion;
2 tomatoes;
70 grams of greens;
3 tbsp. spoons of sour cream;
2 tbsp. spoons of sour cream;
400 grams of champignons;
200 ml of vegetable oil;
150 grams of hard cheese.

Step by step recipe

Cut the zucchini into rings, remove the pulp.

Put all the zucchini in one plate, salt, pepper, pour flour, roll each ring on both sides.

Heat the oil in a thick-bottomed pan, fry the zucchini under the lid until golden.

Finely chop and fry the onion.

Cut mushrooms, fry with onions for five minutes.

Cut tomatoes into small cubes, add to the pan to the onion with mushrooms, fry for a couple of minutes, salt and pepper.

Mix the filling with the egg, half sour cream, chopped herbs and flour.

Prepare the sauce: grate the cheese on a coarse grater, mix with the remaining sour cream.

Lubricate the baking sheet with vegetable oil, put the zucchini rings on it, distribute the filling inside each, pour over the sauce.

Cook for twenty-five minutes in a preheated oven to 200 degrees.

Before you put a dish with stuffed zucchini on the table, you can decorate them with sprigs of fresh parsley or sprinkle with grated cheese.

Of the variety of summer dishes, stuffed zucchini still occupy a leading position. The secret is simple: the first vegetables are tender, juicy, and in combination with mushroom, meat or curd filling, they are especially delicious. A gentle way of cooking is also attractive, which allows you to maximize the preservation of useful properties.

How to cook stuffed zucchini?

The recipe for stuffed zucchini involves the preparation of vegetables. Vegetables are washed and cored with seeds. Zucchini can be stuffed by cutting it into two longitudinal halves or in the form of barrels. The remaining pulp is not thrown away, but, chopped, is used as an additional component to the main filling. Stuffed zucchini baked in the oven is especially tasty. To keep the vegetable attractive shape and taste, you should use some tips.

Zucchini should not be peeled, otherwise the filling will disintegrate and the vegetable will soften and lose its shape.
Before baking, lower the zucchini into boiling water. With this treatment, it will retain juiciness.
To give a golden crust, zucchini is plentifully greased with vegetable oil.
Do not salt the zucchini, otherwise it will let the juice go. It is better to season the filling generously.

Stuffed zucchini in the oven

Stuffed zucchini “boats” with minced meat in the oven - a simple, tasty and original dish. The presentation of vegetables in the form of "boats" is recognized as classic and is used more often than others. Do not think when choosing minced meat: beef, pork or assorted ones will do. Tomatoes, mayonnaise and cheese add to the filling juiciness, softness and protect against drying out.

Ingredients:

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

Cooking

Cut the zucchini into longitudinal halves and remove the pulp.
Stuffing minced meat and onion, add tomato.
Start zucchini, grease with mayonnaise, sprinkle with cheese.
Bake stuffed zucchini for 30 minutes at 180 degrees.

Oven baked zucchini stuffed with vegetables

Zucchini stuffed with vegetables can deliciously and healthyly diversify the diet. Almost any vegetables are suitable for the filling, but in order to avoid the use of high-calorie sauces and mayonnaise, it is better to choose tender and meaty ones. Tomatoes will perfectly cope with the role of juicy minced meat, nourishing the remaining components with their juice.

Ingredients:

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

Cooking

Zucchini cut into longitudinal halves, remove and chop the pulp.
Fry onions, carrots and tomatoes.
Add the pulp of zucchini.
Start the zucchini and put in the oven for 10 minutes at 180 degrees.
Sprinkle with cheese and bake zucchini stuffed with vegetables for another 7 minutes.

Chicken Stuffed Zucchini

Zucchini stuffed with chicken in the oven - a combination that deserves the approval of sophisticated gourmets and novice cooks. Chicken meat perfectly adjoins with tender vegetables, forming the perfect flavor tandem. The dish is not only fragrant, harmonious and healthy, but also quick to prepare, which is especially valuable with a lack of time.

Ingredients:

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

Cooking

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

Mushrooms stuffed with mushrooms

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

Ingredients:

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

Cooking

Zucchini cut into rings, remove the core.
Fry onions, carrots and mushrooms.
Start the zucchini, sprinkle with cheese.
Bake zucchini stuffed with mushrooms for 30 minutes at 180 ° F.

Zucchini stuffed with meat and rice

Baked stuffed zucchini is a great option for a variety of diets. They can be stuffed with various fillings using cereals, vegetables or meat. The combination of minced meat with rice, onions and carrots is considered the most familiar. This dish is low-calorie and combines the components necessary for a balanced diet.

Ingredients:

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

Cooking

Zucchini cut across into 3 parts.
Remove the flesh leaving a bottom.
Boil for 5 minutes.
Cook rice.
Sauté the onions and carrots.
Combine minced meat, rice and vegetable sauté.
Start the zucchini, put sour cream on top.
Bake zucchini stuffed with meat for 20 minutes at 180 degrees.

Courgettes stuffed with cottage cheese

Zucchini stuffed with cottage cheese, baked in the oven is not so popular in comparison with the rest. However, those who want to add a fresh and piquant recipe to their diet will be satisfied. The combination of cottage cheese, garlic and herbs as a filling for zucchini is perfect. The dish is juicy and incredibly tasty, especially chilled.

Ingredients:

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

Cooking

Cut a sidewall with a thickness of 2 cm from the zucchini.
Remove the flesh from the main body.
Mix cottage cheese with cheese, garlic and herbs.
Start the zucchini, cover with “caps” from the sidewalls and bake for 40 minutes at 180 degrees.

Cheese Stuffed Zucchini

Zucchini stuffed squash is an example of a delicious and light summer snack. To prepare which will require a minimum of products, time and effort. All that is needed: fill the squash barrels with a mixture of pulp and feta cheese and send to the oven for 20 minutes. The dish will turn out juicier if you boil a little before stuffing the zucchini.

Ingredients:

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

Cooking

Cut the squash into 4 cm slices.
Cook for 5 minutes.
Remove the pulp leaving the bottom.
Grind the pulp, mix with feta cheese, herbs and eggs.
Start with a mixture of "barrels" of zucchini, grease with oil.
Bake for 20 minutes at 180 degrees.

Stuffed zucchini with minced meat in a pan

Stuffed zucchini in batter is a great way to get a snack in minutes. Especially popular stuffing with minced meat. With it, the dish becomes nutritious, nutritious and is able to make a full meal. In order for the appetizer to keep its shape well, have a neat appearance and acquire a rosy color, it is better to use a batter from milk and eggs.

Ingredients:

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

Cooking

Cut the zucchini in half. Remove the flesh.
Start with minced meat.
Roll in flour and egg-milk mixture.
Fry in a 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. It is only necessary to prepare the squash for stuffing, fill them with the filling and, having set the “Quenching” mode for 40 minutes, wait for the signal. When using mature zucchini, you need to increase the time by 10 minutes.

Ingredients: