Zucchini stuffed with vegetables baked. Zucchini stuffed with vegetables

04.11.2019 Desserts and cakes

Stuffed zucchini is a dietary, 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, 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 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 to be stuffed. To do this, cut off the top of the zucchini and pepper so that you get peas with a lid (as in the photo).

2. Carefully scrub the core with a spoon.

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

4. Finely chop onions, carrots, garlic in a blender or just with a knife.

5. Add a little oil to the minced vegetables and mix with the minced pork. Stir 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. You need to 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 it's done!

The same recipe, but with the addition of rice:

Oven baked zucchini with minced meat

To prepare the dish you will need:

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

Cooking process: Pre-heat the oven to 180 degrees .

1. Wash the courgettes and cut them in half as shown. Then take a small spoon and scrape the pulp out of them, it is better if you do not peel through, but leave a small bottom. The walls should not be too thick or too thin (about 0.5 cm).

2. Preparation of the filling. Combine the diced onion, 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 the rice will swell during the cooking process. Place the filled courgette halves vertically in a large ovenproof saucepan or baking dish.

4. Slice the tomato and put the slice on top, thus covering the minced meat.

5. Dilute 1 tbsp. l. tomato paste with water in a glass and pour it on the bottom of the mold, where the courgettes 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 on the very bottom of the oven, you need to cook the dish for 1.5 hours until tender.

Zucchini-boats stuffed with meat

For this recipe you will need:

2 large courgettes or 4 small
minced meat (pork + beef) - 0.5 kg
2 onions
1 egg
50 grams of 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 scrape the pulp and pits 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 an egg into the mixture, add salt and pepper. Fill the squash boats with the minced meat.

3. Bake. Preheat the oven to 200 degrees. Place the boats in a baking pan or any other high-rimmed pan with chicken stock. You need to bake for 20-30 minutes until tender. Sprinkle grated cheese on top 5 minutes until tender.

4. Everything is ready. Bon Appetit!

And on the video, a variant of boats with chicken:

To prepare a delicious and original dish you will need:

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

Cooking a dish: Preheat the oven to 220-250 degrees. Cut the zucchini lengthwise to make the boats. Using a teaspoon, pick out the middle, but in such a way that the walls are 0.5 cm thick. Sprinkle the inside with salt and pepper. We spread the resulting boats on a baking sheet or oiled parchment paper.

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

We put it in the oven. We 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 zucchini
1 onion
2 tablespoons olive oil
2 cups cooked rice
frozen spinach - 400 gr
70 gr. grated mozzarella or other cheese
salt, pepper and spices to your taste.

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

Now we are preparing the filling. Finely chop the onion and sauté it in a pan until soft. The spinach should be defrosted and stewed with onions for about 5 minutes. Allow the spinach to cool. Next, mix the cooked 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 with cheese on top.

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

Zucchini stuffed with vegetables

A great vegetarian diet meal. To make 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 tablespoons bread crumbs.

1. Wash all vegetables, cut off the tops of the zucchini and scrub the middle so that the thickness of the inside is 0.5 cm. Finely chop the pulp, it is 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, top with a cut-off hat 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 pour this mixture over the bottom.

5. Bake for 45 minutes at 180 ° C, until the zucchini is tender (they should be soft, the courgettes should be easy to pierce with a knife and look slightly translucent.

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

Video recipe, a variation of the 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 gr mushrooms, you can take champignons;
1 tablespoon balsamic vinegar
3 tbsp. l bread crumbs 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, prepare the zucchini, cut them in half and take out the core from each half.

Next, we move on to the filling. My mushrooms and chop finely. Peel the onion and garlic and finely. Then pour a little oil into a preheated pan, put onion with garlic, add mushrooms after 3 minutes. Fry the mushrooms for 10 minutes.

Remove mushrooms from heat and add balsamic vinegar, bread crumbs and grated cheese. To stir thoroughly. Stuff each zucchini half with the resulting mixture. You need to bake on a sheet of foil for 10 minutes until the zucchini is ready. Bon Appétit!

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

The original video recipe for stuffed zucchini in Turkish:

Stuffed squash is a wonderful summer dish. Moreover, not all housewives cook them. If you have not yet made this dish, then hurry up to please your family with a delicious dish, and we will tell you how to make it.
Recipe content:

Nowadays it is 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. Because it is not only healthy, but also incredibly tasty and aromatic.

Such a treat is perfect for a solemn feast and will definitely delight household members 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, stuffed zucchini is very relevant in the summer. There are a dime a dozen of them on the market now, they are inexpensive, not recognized as a delicacy, but with 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 can be 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

Only use young vegetables. They are small, light-colored, with thin skin and soft flesh. These are suitable for any dish.
Choose very high quality vegetables: intact and clean.
Experts recommend peeling the skins of the zucchini and removing the seeds. But in practice, many do it better with ripe fruits. The seeds of a dairy vegetable are delicious, and the peel contains many vitamins. To prepare these recipes, the pulp for the filling will be extracted from the zucchini.
If the zucchini is filled with raw filling, the dish will be baked at the same time. If the filling is half cooked, then half the time the food is baked under foil. Then the food will be cooked at the same time.
For the same purpose, so that nothing burns and cooks at the same time, the zucchini can be pre-fried in a pan or baked in the oven for 10 minutes.
Since zucchini has a neutral taste, it can be supplemented with all kinds of aromatic spices, spices and foods.
You can bake the dish yourself on a baking sheet, or with sauce or broth.
Zucchini is rather watery, which means you should not provoke even more juice release. Salt not the vegetable itself, but the filling, because salt provokes more fluid production.
If the filling remains and the zucchini runs out, fill the bell peppers, tomatoes, or eggplants with it. They prepare for almost the same time.

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

Calorie content per 100 g - 128 kcal.
Servings - 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, dry and cut the zucchini lengthwise into two parts. Remove the pulp from each half so that the walls of the fruit remain about 8 mm. If they are thinner, they will quickly cook and creep, 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 oil, place on a baking sheet, cut down and bake for 10-15 minutes in the oven at 180 ° C.
For the filling, finely chop the peeled onion, garlic and zucchini pulp.
In a heated skillet in oil, sauté the onion and garlic. Add the courgettes and cook for 5-7 minutes.
Transfer the vegetables to a bowl, and put the minced meat in the pan and fry it until tender for 10 minutes. Then transfer to a bowl of fried vegetables. Season the filling with salt, pepper, herbs and stir.
Grate the cheese on a coarse grater, cut the tomatoes into slices.
Fill the zucchini halves with the filling, place them on a greased baking sheet and place the chopped tomatoes on top.
Bake the product in a preheated oven to 180 ° C for 20-25 minutes.
5 minutes before cooking, remove the courgettes from the oven, sprinkle with the 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. The 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 the greens.
Peel the onion and garlic, chop and fry in a skillet in oil.
Peel the meat from the film and cut into small cubes.
Cut the tomato into half rings.
Combine fried onions, meat, herbs, egg, roll and spices. Mix everything and fill the courgettes. Lay the tomato slices on top, sprinkle with cheese, cover with foil and put in the oven for 25 minutes.
Then remove the foil to brown the cheese and continue to bake the dish for 10 minutes.

Zucchini stuffed with chicken meat baked with cheese are good on their own for a family dinner, but they can also be served on a 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.
Bulb onions - 1 pc.
Cheese - 100 g
Cream - 100 ml
Black salt and pepper - to taste

Step by step cooking:

Wash the chicken fillet and chop finely with a knife.
Wash the champignons and chop finely.
Wash the zucchini and cut into 5 cm cross rings. Remove the core with any convenient kitchen utensils to make "cylinders". And finely chop the remaining pulp.
Peel and chop the onion.
Peel and grate the carrots.
Fry the chicken with mushrooms in a skillet for 5-10 minutes. Add all vegetables and sauté for 3-5 minutes.
Then pour in the cream, season with salt and pepper and simmer until thickened.
Cool the filling a little, add the chopped basil and stir.
Stuff the zucchini "tsilindiriki" with the filling, sprinkle with finely grated cheese and bake in an oven preheated to 180 ° C for 30 minutes.

Baked zucchini stuffed with vegetables is an exquisite wonderful light tasty dish that allows you to forget about all food restrictions, even those 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 tablespoons
Basil - 5 branches
Black pepper salt - to taste

Step by step cooking:

Wash the zucchini, cut off the ends and cut lengthwise into two halves. Use a spoon to scoop out all the pulp and seeds to form a boat. Chop one part of the pulp, and the other is not needed in the recipe.
Peel all vegetables. Coarsely chop the onion into strips, grate the carrots. Chop the basil finely. Scald the tomato with boiling water and remove the peel. Peel and chop the garlic.
In a skillet in oil, fry the onions until golden brown.
Add carrots and cook together for 2-3 minutes.
Add the tomatoes, garlic and zucchini pulp. Fry for 5 minutes.
Season with salt and pepper, add spices, basil and simmer over low heat, covered for 5 minutes.
Place the prepared zucchini on a greased baking sheet and fill its cavity with the filling to make a "slide".
Place the zucchini in an oven preheated to 200 ° C and bake for half an hour.
Then sprinkle the zucchini with grated cheese and return to the roasting pan.
Bake the food for another 7 minutes.

Calorie content: Not specified
Cooking time: Not indicated

A quick and practical recipe for a light dinner. Fast - because the zucchini is baked in the oven, which keeps your participation in the cooking process to a minimum. You just need to prepare the filling for the zucchini, but this business is literally 10 minutes. Practical - because the filling requires the most common inexpensive vegetables - onions, carrots, tomatoes and peppers. To them is added the pulp of the zucchini, which remains after the formation of the cups, and we also get a waste-free production.
So that dinner does not seem to be on duty or banal, make an openwork decoration for ready-made zucchini from grated cheese. It won't take more than a minute, but the zucchini will transform right away!

Ingredients:

- zucchini or zucchini - 2 pieces (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 from a photo step by step

Cut the zucchini into pieces 5-7 cm long. Using 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 a saucepan, salt it and wait until the water begins to boil. At this time, cut the squash pulp into small pieces.

Dip the zucchini casks in salted boiling water, cook for 1-2 minutes (just to soften the zucchini slightly). We take it out with a slotted spoon, turn it upside down.

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

We grate the carrots with large holes (or cut into strips).

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

First fry the onion and carrots in a small amount of oil, and when they begin to turn slightly golden, we throw the bell pepper into the pan. Cover with a lid, simmer vegetables for stuffing stuffed zucchini for about 2 minutes, no more.

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

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

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

When the zucchini stuffed with vegetables baked in the oven is ready, we will make a decoration for them. Grate the cheese on a coarse grater, divide it by the number of zucchini barrels. Put it in a dry frying pan (just pour it in heaps as it will) and put the pan on high heat. The cheese will first start to melt and will soon form openwork patterns or figures. Cool them in a skillet, pick them up with a toothpick and carefully remove.

Decorate the finished zucchini with figurines of melted cheese and serve immediately. What to add - sour cream, vegetable sauce or a glass of good wine - of your choice.

We also suggest that 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

Grade
recipe

717

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

Carbohydrates

5 gr.

33 kcal.

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

Zucchini can be stuffed with absolutely any vegetables, add meat and even rice for greater 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.

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 carrots, onions and peppers into equal small cubes.

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

Make a cross-to-cross incision on the tomato, carefully lower it into boiling water, hold it there for minutes, then take it out and dip it in cold water, then remove the skin with a knife, and cut the pulp into cubes, like the rest of the vegetables.

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

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

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

Bake for half an hour at 180 degrees.

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

Fresh young zucchini fruits with a thin skin are ideal 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 softer.

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

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

Ingredients:

1 zucchini;
1 tomato;
1 onion;
1 carrot;
2 cloves of garlic;
4 sprigs 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, finely grate the carrots, chop the garlic and basil.

Fry the onion in a hot skillet until golden brown.

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

Add the rest of the filling ingredients, add olive oil, fry for five minutes, season with salt and pepper, add a pinch of nutmeg, stir.

Add basil, pour two tablespoons of boiling water, simmer covered for five minutes.

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

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

This dish is suitable for absolutely everyone, it contains a minimum of calories and a lot of useful vitamins and minerals. It is especially recommended for people suffering from excess weight and digestive problems.

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

For a more satisfying meal, simply add some rice to the standard ingredient list. 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 courgettes across into pieces of five centimeters, 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 zucchini casks in the oven at 180 degrees for twenty-five minutes.

While the zucchini are baked, make the filling: chop the onion, rub the carrots, fry in a little oil.

Boil rice, mix with peas and vegetables.

Fill the zucchini with the finished filling.

Bake for twenty minutes at 170 degrees.

Ready-made stuffed zucchini can be garnished with fresh herbs and served as an independent dish or as a side dish for grilled meat or fish.

Option 4: Oven zucchini stuffed with vegetables and chicken

An equally satisfying option will turn out with chicken. This recipe is suitable for everyone who adheres to the principles of a healthy diet and keeps track of 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 fillet;
50 ml of vegetable oil;
50 grams of butter;
50 grams of greens (parsley and green onions).

How to cook:

Cut the zucchini lengthwise exactly in half, pull out the pulp with a spoon, rub with salt, pepper, brush with vegetable oil.

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

Finely chop the squash and chicken fillet.

Pepper seeds, cut into small cubes.

Chop the onion and garlic separately.

Peel the tomatoes, chop the pulp with a blender.

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

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

Add to the chicken and onions, squash pulp, pepper, half of the tomato puree, simmer for ten minutes.

Add garlic and herbs, stir.

To make the sauce: combine the cream and the remaining tomatoes:

Fill the squash boats with the filling, pour the sauce over the top, sprinkle with grated cheese.

Bake for half an hour at 180 degrees.

Option 5: Oven zucchini stuffed with vegetables, eggs and mushrooms

If you want something more unique and unusual, then you should try the combination of zucchini, mushrooms and eggs. All these products perfectly complement each other, without interrupting the taste of the main ingredient, but 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, season with salt, pepper, add flour, roll each ring on both sides.

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

Chop the onion finely and fry.

Chop the mushrooms, fry with the onion for five minutes.

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

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

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

Grease a baking sheet with vegetable oil, put the zucchini rings on it, distribute the filling inside each, pour the sauce on top.

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

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

Of all the variety of summer dishes, stuffed zucchini still occupies 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 appetizing. An attractive and gentle way of cooking, 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. The 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, being chopped, is used as an additional component to the main filling. Stuffed zucchini baked in the oven is especially tasty. In order for the vegetable to retain its attractive shape and taste, there are some tips to follow.

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

Stuffed zucchini in the oven

Stuffed zucchini "boats" with minced meat in the oven is a simple, tasty and original dish. Serving vegetables in the form of "boats" is recognized as a classic and is used more often than others. You should not think about when choosing minced meat: beef, pork or assorted is suitable. Tomatoes, mayonnaise and cheese add juiciness, softness to the filling and protect 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 courgettes into longitudinal halves and remove the pulp.
Fry the minced meat and onions, add the tomato.
Stuff the zucchini, brush with mayonnaise, sprinkle with cheese.
Bake the stuffed zucchini at 180 degrees for 30 minutes.

Zucchini stuffed with vegetables baked in the oven

Zucchini stuffed with vegetables can tasty and healthy 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 fleshy ones. Tomatoes will ideally cope with the role of juicy minced meat, saturating the rest of the components with their juice.

Ingredients:

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

Preparation

Cut the zucchini into longitudinal halves, remove and chop the pulp.
Saute the onions, carrots and tomatoes.
Add the zucchini pulp.
Start 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 is a combination that deserves the approval of sophisticated gourmets and novice chefs. Chicken meat perfectly coexists with tender vegetables, forming an ideal flavor tandem. The dish is not only fragrant, harmonious and healthy, but also quick to prepare, which is especially valuable when there is a lack of 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 at 180 degrees for 15 minutes.
Add cheese and bake for another 7 minutes.

Zucchini stuffed with mushrooms

Vegetarian Stuffed Zucchini can be obtained by making a mushroom filling. Mushrooms are delicious, healthy, nutritious and can rival meat in protein content. These qualities make them an irreplaceable product on the lean 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.;
onions - 2 pcs.;
oil - 80 ml;
soy cheese - 100 g.

Preparation

Cut the courgettes into rings, remove the core.
Saute the onions, carrots and mushrooms.
Start zucchini, sprinkle with cheese.
Bake zucchini stuffed with mushrooms at 180 temperature for 30 minutes.

Zucchini stuffed with meat and rice

Baked stuffed zucchini is a great option for a varied diet. 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 common. This dish is low in calories and combines the ingredients 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.

Preparation

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

Zucchini 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 savory recipe to their diet will be satisfied. The combination of cottage cheese, garlic and herbs as a filling for zucchini is perfect. The dish turns out to be juicy and incredibly tasty, especially when chilled.

Ingredients:

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

Preparation

Cut the side 2 cm thick from the vegetable marrow.
Remove the pulp from the body.
Mix cottage cheese with cheese, garlic and herbs.
Start the zucchini, cover with the "lids" from the sides and bake for 40 minutes at 180 degrees.

Zucchini stuffed with cheese

Zucchini stuffed with feta cheese is an example of a delicious and light summer snack. To prepare which will require a minimum of food, time and effort. All you need is to fill the zucchini "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.

Preparation

Cut the courgettes into 4 cm thick slices.
Cook for 5 minutes.
Remove the pulp, leaving the bottom.
Chop the pulp, mix with feta cheese, herbs and eggs.
Start with a mixture of "barrels" of zucchini, brush 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. The minced meat filling is especially popular. With it, the dish becomes satisfying, nutritious and is able to make up a full meal. In order for the appetizer to keep its shape well, have a neat appearance and acquire a ruddy color, it is better to use a batter of 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 courgettes in half. Remove the pulp.
Start with minced meat.
Dip in flour and egg and 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. You just need to prepare the zucchini for stuffing, fill them with filling and, setting the "Stew" mode for 40 minutes, wait for the signal. When using mature zucchini, increase the time by 10 minutes.

Ingredients: