Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed round zucchini. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed Round Zucchini is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Stuffed Round Zucchini is something that I’ve loved my whole life. They are nice and they look wonderful.
Another way to use the leftover zucchini flesh is to make a lighter version of this Stuffed Round Zucchini dish — without ground beef. Follow the recipe and the directions, but in place of ground beef, use the chopped leftover zucchini flesh. Add the zucchini flesh to the cooked bacon and cook the zucchini until soft.
To get started with this recipe, we must prepare a few ingredients. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Round Zucchini:
- Take 2 small red onions, finely chopped
- Get 2 small red bell peppers, finely chopped
- Make ready 6-8 small round zucchini
- Prepare 3 cloves garlic, minced
- Prepare 10.5 oz button mushrooms, diced
- Get 1 carrot, diced
- Get 2 teaspoons smoked paprika
- Take 2 teaspoons marjoram
- Prepare I teaspoon thyme
- Take 1.5 cups cooked lentils
- Make ready O.5 cup tomato sauce
- Make ready 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Get A few grinds of black pepper
These stuffed zucchini can be served as an appetizer or as a side. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
Instructions to make Stuffed Round Zucchini:
- Preheat the oven to 400°F (200°C).
- Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
- Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
- Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- Place them in a baking dish and put their tops back on.
- Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- Let cool for a couple of minutes before serving.
- Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
In a large skillet over medium heat, heat oil. I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. It is best to choose the smaller sized round zucchini, no more than four inches across as the larger ones are simply full of seeds. You could certainly use regular medium sized zucchini to stuff instead. 📋 Stuffed Round Courgettes; What zucchini to use. For this recipe I like to use round zucchini as they are easy to fill, but you can also use long zucchini cut lengthwise.
So that is going to wrap it up with this exceptional food stuffed round zucchini recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
