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Stuffed zucchini: boats with meat. Video
Stuffed zucchini is a dish ideal for those who lead a healthy lifestyle. Zucchini themselves contain a minimum of calories, but are rich in various minerals that help lower cholesterol levels and are involved in the prevention of heart attack and stroke. Baking is also beneficial as it eliminates excess saturated fat.
Stuffed zucchini with meat and sausages
Zucchini recipe with meat and spicy sausages
For stuffing, choose medium, oblong, strong young zucchini, zucchini is ideal. You will need: – 3 medium zucchini; – 500 g ground beef; 1/4 cup diced chorizo sausages 1/4 cup tomato sauce 1/2 cup grated cheddar cheese 1/4 cup diced soft feta cheese – 3 small cherry tomatoes; – a pinch of caraway seeds; – salt and pepper.
Chorizo or chorizo is a Spanish specialty. This is a spicy and savory smoked pork sausage. The red color of the chorizo sausages is given by the paprika, which is generously put in the minced meat.
Fry the ground beef in a skillet in vegetable oil. Wait for it to brown. Add cumin, season with salt and pepper, stir well, add sausage cubes, pour in tomato sauce. Simmer the filling, stirring constantly, for 5-10 minutes. Cool it down. Wash the courgettes, cut them longitudinally. Using a spoon with sharp edges, remove the flesh from the zucchini. Put the minced meat in the “boats”, sprinkle with grated cheese, lay out the feta cubes. Bake in an oven preheated to 160 ° C for about 15-20 minutes.
Zucchini stuffed with meat and rice
In order to cook fragrant and savory stuffed zucchini, take: – 6 medium zucchini; – 1 teaspoon of finely ground salt; – 1/8 teaspoon ground black pepper; – 3 tablespoons of olive oil; 3/4 cup raw jasmine rice – 6 pods of cardamom; – 1 stick of cinnamon; – 1/2 teaspoon of ground cumin; 1/8 teaspoon cayenne pepper – 1 1/4 cups of water; – 8 pieces of dried apricots; – 1/2 teaspoon grated orange zest – 2 tablespoons of fresh lemon juice; – 2 tablespoons of fresh orange juice; – 500 g minced veal; 1/3 cup dry roasted unsalted pistachios 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley – 120 g goat cheese.
For stuffed zucchini you can serve tomato sauce, sour cream or thick yogurt sauce with garlic and mint
Preheat oven to 170 ° C. Cut the courgettes in half lengthways and remove the pulp. Place the zucchini halves, cut side up, on a baking sheet lined with baking paper. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake for 15 minutes. Heat a tablespoon of olive oil in a saucepan. Add rice, cardamom and cinnamon and sauté for 5 minutes, stirring constantly. Add 1/4 teaspoon salt, cumin, cayenne pepper and water. Bring to a boil, then reduce heat to medium and cook, covered, for 12 minutes. Remove from heat and add sliced dried apricots. Cover and let sit for 10 minutes. Remove the cinnamon stick and cardamom. Fry the minced meat in olive oil until brown. Refrigerate and stir in rice. In a small bowl, combine the remaining olive oil, salt, black pepper, orange zest, lemon and orange juice. Add the sauce to the minced meat along with pistachios, chopped herbs and goat cheese. Mix well and stuff the courgettes. Bake the stuffed zucchini for 10 minutes in the preheated oven, serve warm.