Zucchini has grown in your garden, huge as airships? They lie in the sun, and you think: what to do with the harvest - after all, young zucchini with a thin peel and small seeds are more beloved by cooks. But you can also prepare tasty and healthy dishes from the large gifts of the garden! For example, squash caviar, or casserole. And the easiest option is stuffed zucchini.
Together with stuffed peppers and cabbage rolls, zucchini filled with a mixture of rice and minced meat is one of the most popular summer recipes. I often make assortments: in one pan, cabbage rolls, peppers and zucchini - this company gets along well with each other, and home-made ones choose who is more to their taste.
Ingredients for cooking stuffed zucchini:
- 2 large zucchini or zucchini;
- 1 glass of rice;
- 300 g minced meat;
- 1-2 carrots;
- 1-2 bulbs;
- A few ripe tomatoes (can be replaced with a glass of tomato juice or 50 g of tomato paste + half a glass of water);
- Salt, pepper to taste;
- Parsley, dill;
- Sunflower oil.
How to Cook Stuffed Zucchini
First, prepare the filling, as for cabbage rolls or pepper. Boil rice until almost ready. For 1 part of rice we take 2 parts or a little more water, pour the cereal, put on medium heat and, stirring, bring to a boil. Then we reduce the heat and cook for about 10 minutes, stirring occasionally and slightly moving the lid to the side so that the rice does not run away. Turn off and leave the rice under the lid for another 7-10 minutes. Even if the rice is slightly undercooked - it will reach readiness in the zucchini. In the meantime, put it in a wide bowl to cool.
Peel onions and carrots, wash. We chop the onion and sauté for 2-3 minutes over medium heat in a pan with vegetable oil, and when it starts to become soft, add carrots grated on a coarse grater.
While preparing the roasting, we will take care of the zucchini. After rinsing, cut the zucchini into pieces 4-5 cm wide. If the skin is thin, you can not clean it.
With a teaspoon, carefully select the middle with the seeds - so that you get a “barrel” with a bottom, you do not need to make a through hole so that the filling does not fall out from below. If the seeds are small, then do not throw away the middle ones - they will come in handy for tasty gravy. Finely chop the pulp extracted from the zucchini and add to the onions with carrots. By the way, you can mix onion-carrot-zucchini sauce with rice and cook a vegetarian version of the dish - without mincemeat.
If you cook with minced meat, add half the onion + carrot to the rice, put the minced meat there, pepper, salt and mix thoroughly. And in the second half of the frying, add chopped zucchini and mashed tomatoes (first three on a coarse grater, then through a sieve); or tomato paste. Dilute the gravy with a small amount of water to the desired density, do not forget to salt. 2-3 minutes after adding the tomato, turn off the gravy and leave it for now.
Fill the squash barrels with the prepared filling and put them in the pan, pouring 2-3 cm of water on its bottom. Zucchini can be laid in 2-3 layers, while water can cover only the lower layer, and not necessarily completely, and the upper one will be steamed.
Having covered the pan with a lid, we extinguish the stuffed zucchini over a fire for a little less than the average 20-25 minutes, until soft (try the tip of the knife). When the zucchini is almost ready, salt the dish and spread the gravy on top. It will be even tastier if you eat fresh or dried parsley and dill. A delicious aroma of the dish gives the purple basil.
Cook the stuffed zucchini a couple of minutes after adding the gravy and turn it off.
Serve the dish warm, but also cooled in the form of delicious. Zucchini stuffed with rice and minced meat does not need a side dish or any additional dish like meat or salad, as they have cereals, meat and vegetables. It is enough to pour sour cream!