Traditionally, it is customary for us to stuff zucchini with rice with minced meat, well, or rice with mushrooms.
But the stuffed vegetables, any, not only zucchini, give great scope for creativity, because there can be a great many fillings and their composition is limited only by your taste preferences and imagination. And as the basis it is quite possible to take that same notorious rice, because it is perfectly "friendly" with almost any product.
I stuffed young and tender zucchini rice with aromatic herbs, sun-dried tomatoes and feta cheese. It was such a set of products that was in my refrigerator, and seemed logical and harmonious to me.
Zucchini really turned out wonderful - moderately salty, piquant and very juicy. They were enthusiastically received by the whole family, and now I want to share this recipe with you.
- Total cooking time - 0 hours 50 minutes
- Active cooking time - 0 hours 15 minutes
- Cost - very economical
- Calories per 100 g - 37 kcal
- Servings Per Container - 4 Servings
How to Make Zucchini Stuffed Zucchini
- Zucchini - 4 pcs.
- Rice - 100 g
- Tomato - 5 pcs. sun-dried
- Garlic - 2 tooth.
- Brynza - 30 g
- Olive oil - 2 tbsp.
- Basil - 3 branch (s)
- Parsley - 4 branch (s)
- Salt - taste
- Black pepper - taste
Gently, using a teaspoon, remove the core from the zucchini.
Finely chop the pulp of zucchini. Just finely chop the peeled garlic cloves. Cut dried tomatoes into strips.
Heat oil from sun-dried tomatoes in a frying pan. I often use it in cooking, it is very spicy and aromatic. Slightly fry the garlic in oil until aroma appears. Add chopped pulp of zucchini and sun-dried tomatoes and cook for about five minutes.
Stir the boiled rice almost until ready to vegetables in a pan and mix well.
Finely chop the herbs. I had parsley and purple basil. Add herbs to the minced meat, salt it and pepper.
Place zucchini on a baking sheet and fill with minced meat. Spread feta cheese or feta cubes on top. Pour a little boiling water into the pan, and sprinkle the zucchini with olive oil. Bake until cooked, for twenty to twenty-five minutes at a temperature of one hundred and ninety degrees.
Serve hot, warm or cold, sprinkled with fresh green basil.