Now is the time to cook stuffed zucchini in the oven, because in the midst of the season they are tasty, healthy, and inexpensive. The recipe for stuffed zucchini can be found in almost every national cuisine. It was not without it in Romanian cuisine, where this recipe comes from. Romanian people generally love vegetable dishes, use spices, nuts and herbs.

In addition to zucchini, Romanians also appreciate eggplant, from which they prepare caviar, casseroles, boats and rolls. You can cook eggplant rolls according to excellent recipes from 8spoon.ru. For your choice, here are eggplant rolls with different fillings: cheese, cheese, tomatoes, minced meat and other healthy and tasty products.

And today we will cook stuffed zucchini boats in the oven stuffed with salted cheese. You can take another young cheese, but it is advisable to choose salty - cheese or feta. These types of cheese also have their own texture and go well with croutons. Complement the taste of the dish with the taste of tomatoes and fresh dill.

1. Peel the zucchini, cut lengthwise into halves, remove the seeds and scald with boiling water.
2. Crumble the cheese, mix with breadcrumbs and 100 g of sour cream and stuff the zucchini with this mixture.
3. Sauce. Mix flour, 80 g sour cream, tomato paste and add vegetable oil.
4. Salt the zucchini boats, put them in a baking dish or a frying pan without a handle, grease with sauce and bake in the oven at 200 degrees until cooked.
5. Serve with sour cream and chopped dill.

For zucchini and eggplant boats, it is better to choose medium-sized vegetables. A zucchini that is too large will be more fibrous and not as easy to serve. Medium-sized zucchini halves can be served immediately as a single serving, which also retains the balance of filling and zucchini flavors.

Recipes for stuffed zucchini in the oven and other delicious dishes from these healthy vegetables can be found on our website:

How to cook zucchini stuffed with cheese and dill in the oven

1. Cut young zucchini with skin into pieces about 5 cm long.

2. Place in a pot of water. Cook no longer than 3 - 4 minutes.

3. Crush the cheese with your hands or grate it.

If the cheese is very salty, then it must be kept in milk for several hours. Dill cut with a knife.

4. Remove the boiled zucchini from the water, let them cool. With a sharp knife and a teaspoon, remove the middle. The zucchini should make cups. The thinner the walls, the tastier the stuffed zucchini with cheese will be. But still, it is better to leave a little extra pulp than to damage the wall of the squash cup.

5. Make minced meat from cheese, dill, eggs and zucchini pulp. Removed pulp pre-chopped with a knife.

6. Fill the zucchini with the filling of cheese, dill, squash pulp, raw egg.

7. Put everything into shape. If there is no suitable one, it can be made from foil. Put the zucchini in the oven for 20-25 minutes.

8. When the stuffed zucchini is browned, they can be taken out and served hot.

And if you cool the zucchini stuffed with cheese, then they will make an excellent cold appetizer.

Ingredients:

• (small) - 3-4 pcs.
• Carrots - 1-2 pcs.
• - 1 PC.
• - 100 g.
• Tomato juice - 1 cup
• - 1 tablespoon
• Garlic - 3-4 cloves
• Vegetable oil - for frying
• Parsley - 3-4 sprigs
• Salt - to taste

Stuffed zucchini recipe

I really love zucchini, or rather zucchini dishes - caviar, various snacks, stewed zucchini, pancakes, etc. Today I propose to cook a very light and tasty snack, namely, zucchini stuffed with cheese. Preparing this delicious dish is as easy as shelling pears, besides, you will need the most common products that are likely to be found in every refrigerator, but the result will definitely please. Salted feta cheese gives piquancy to the appetizer, and freshness is given by dill greens. My main taster, my husband, really liked the dish, I hope you will like it too.

For cooking zucchini stuffed with cheese, we will need:

• 3 small zucchini
• 200 gr. cheese
• 2 eggs
• dill greens
• Salt, black pepper to taste
• Olive oil

These are the ingredients we need to prepare a very tasty zucchini dish.

We clean the zucchini by cutting the peel through the strip.

We cut the peeled zucchini into barrels, approximately 4-5 cm high.

Boil the zucchini barrels in salted water for about 5 minutes.

In the meantime, let's prepare the filling. Finely chop the dill.

We rub the cheese on a coarse grater.

To the shabby cheese, add dill and 2 eggs.
From boiled zucchini, we extract the pulp with a teaspoon. This must be done very carefully so that the bottom remains.

Finely chop the flesh of the zucchini.

Add to the cheese. Pepper and salt (if necessary).

We mix everything well.
Our stuffing is ready.

The resulting cups of zucchini are placed in a heat-resistant form.

We start with the resulting minced meat, a little with a slide.
Drizzle zucchini with olive oil on top.

Put the zucchini in the oven and bake for about 35-40 minutes at 180 degrees.

We spread the finished stuffed zucchini on a dish and decorate with a sprig of dill.

This dish is delicious both hot and cold.
Be sure to cook this truly summer appetizer, you will not regret it.

BON APPETIT!

I could not help but publish a photo of zucchini-bombs, which have already grown like this in the garden of my son and daughter-in-law, who live in their house. It is noteworthy that my reader Musya shared with me the seeds of these interesting zucchini, who cooked them according to my recipe, and for which many thanks to her. I can't wait to harvest and stuff.

She stuffed it like that, like in the front, and added chicken minced meat. Tobto, brinza, tsibula, trochs of brews and details of the m "yakush of the zucchini themselves, eggs, strong spices, dill there є. Rizal once navpіl, sob more minced meat was placed, and more cooked. It's delicious! More and savory cutlets came out, more chicken minced meat for 3 unfortunate zucchini:) The secret ingredient is fresh jalapeno pepper (I added it at once with the cibula and slathered the troch, so that it boiled). No details of crackers and soaked bread for such cutlets are not required, the stench comes out lower and juices.

This time, Musya made such a very appetizing dish from green zucchini, and the presentation of the dish is 5+. Thank you very much for your efforts!

And these are green zucchini-“bombs”, like our zucchini, very cute!

And this is a ready-made dish - zucchini “bombs” stuffed with cheese, which Musya prepared for her family. Just look at how beautiful she turned out, well, very appetizing, it's true! Yes, even with tomatoes! Well, who would refuse such a dish? Young lady!!!

Dear readers! Today I received a photo from my reader Musya, who lives in the USA, of such unusual “bomb” zucchini that are great for stuffing. Unfortunately, I have not seen such ones in Ukraine, otherwise I would have cooked them long ago. But Musya cooked them according to my recipe and was pleased with the result. And I am immensely glad that such wonderful hostesses cook according to my recipes and share the result with us. Many thanks to Musa!