10 recipes for stuffed zucchini in the oven and on the stove

Prepare a beautiful, hearty and flavorful dishes with meat, mushrooms, vegetables, rice, cheese and cottage cheese.

For the stuffing is best to take small squash with soft thin skin. Then the vegetables do not have to clean.

1. Zucchini stuffed with meat in the oven

Ingredients

• 4 zucchini;
• 400 g each of minced meat;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 150 g hard cheese;
• a few tablespoons of vegetable oil.

preparation

Cut the squash in half lengthwise and scrape the seeds with a spoon. Mix forcemeat, Chopped onion, salt and pepper. Slice the tomatoes large pieces. Grate the cheese on a coarse grater.

Put squash boats on a baking sheet, greased. Salt and pepper the vegetables. Stuff them with minced meat, tomato garnish on top and sprinkle with cheese.

Bake zucchini about 40 minutes at a temperature of 200 ° C. If the cheese starts to burn, cover with foil vegetables.

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2. Baked zucchini stuffed with chicken, mushrooms and cheese

Ingredients

• 1 onion;
• 200 g mushrooms;
• 200 g of boiled chicken;
• 1 processed cheese (90-100 g);
• 1 carrot;
• 2-3 cloves of garlic;
• a few sprigs of dill;
• 4 zucchini;
• a few tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml whipping cream;
• 100 g hard cheese.

preparation

Slice the onion, mushrooms, chicken and processed cheese into small cubes. Grate the carrots on a coarse grater. Crush the garlic and dill.

Cut the zucchini into several kegs of 4-5 cm in height. Scrape one core barrels and place in a form or on a baking sheet, greased. Season them with salt and pepper.

In a frying pan heat the oil and stir, sauté the onion until soft. Add the carrots and cook a few more minutes. Then put the mushrooms and garlic and fry for 2-3 minutes. Throw the pan chicken, salt and pepper. Stir, pour in the cream and cook for a few more minutes.

Remove the pan from the stove, add the cream cheese and dill and mix well. Nafarshiruyte stuffing courgettes and put in a preheated 180 ° C oven for 50 minutes. Sprinkle zucchini grated cheese and bake for 10 more minutes.

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3. Zucchini stuffed with meat and fried in breadcrumbs

Ingredients

• 1 slice of white bread;
• 300 g each of minced meat;
• salt - to taste;
• ground black pepper - to taste;
• 1 onion;
• 1 zucchini;
• 2 eggs;
• 100-150 g breadcrumbs;
• a few tablespoons of vegetable oil.

preparation

Soak bread in cold water for 10-15 minutes. Mix the minced meat, salt, pepper, chopped onion and softened bread.

Cut zucchini slices width of about 1 cm, and cut them from the middle. Start a squash stuffing ring.

Whisk the eggs with the salt. Dip zucchini in egg mixture and roll in breadcrumbs. Heat the oil in the pan and place to zucchini.

Fry the vegetables over moderate heat for a few minutes on each side until they are covered with a ruddy crust. Then place on paper towel to stok excess fat.

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4. Stuffed zucchini cheese in the oven

Ingredients

• 350 g cottage cheese;
• 1 fennel beam;
• 4-5 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 3 zucchini;
• 150 g hard cheese.

preparation

Connect the curd, chopped dill, chopped garlic, salt and pepper. Add the eggs and mix thoroughly.

Cut the squash in half lengthwise and scrape the pulp. Salt and pepper the resulting boat. Stuff them with a mixture of cheese and place on a baking sheet, the laid parchment.

Sprinkle zucchini grated cheese and bake at 180 ° C for 45 minutes.

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5. Zucchini stuffed with tomatoes and baked in the oven

Ingredients

• 1 zucchini;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 80 g of hard cheese.

preparation

Cut zucchini slices of thickness of about 1 cm. Scrape the flesh from each circle so that there is a bottom.

Transfer the vegetable basket in the pan, the laid parchment. Season them with salt and pepper.

Cut the tomatoes into small cubes and starting to squash them. Sprinkle grated cheese and put in a preheated 180 ° C oven for 20-25 minutes.

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6. Stuffed chicken fried zucchini

Ingredients

• 500 g of chicken;
• salt - to taste;
• ground black pepper - to taste;
• ¼ teaspoon ground coriander;
• ½-1 teaspoon hops-suneli;
• ½ green onion beam;
• 5 garlic cloves;
• 3 eggs;
• 2 zucchini;
• a few tablespoons of vegetable oil.

preparation

Turn blender chicken mince. Add salt, pepper, coriander, hops-suneli, chopped onion and chopped garlic. Mix 1 egg and hammer again mix well.

Cut zucchini slices width of about 1 cm. Cut out the middle of them so to get the ring.

Start a squash stuffing ring. Beat the remaining egg and salt. Dip the zucchini and place back in the pan with hot oil.

On top again lubricate the stuffing zucchini and egg mixture. Cook over moderate heat for a few minutes on each side until the zucchini is not covered with a ruddy crust.

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7. Steamed stuffed zucchini

Ingredients

• 3 zucchini;
• 1 onion;
• 1 carrot;
• a few tablespoons of vegetable oil;
• 500 g of minced pork;
• 1-2 teaspoons any seasoning for the meat;
• salt - to taste;
• 2 tablespoons flour;
• 2 tablespoons tomato paste;
• 1 liter water;
• 1 bunch of dill.

preparation

Slice the zucchini crosswise into 2-4 parts. Remove from the resulting pulp barrels. If there are seeds, discard them. Part of the pulp will go to the stuffing.

Cut the onion into small cubes and grate the carrots on a coarse grater. Lightly fry the onion in a pan with hot oil. Then add the carrots and sauté until golden brown.

Add the minced meat seasoning, salt, zazharku and 3-4 tablespoons of chopped zucchini pulp. Mix thoroughly and, starting with this mixture barrels. Put them vertically in a large saucepan.

In a clean oil pan preheat 1-2 and spoons, stirring fry flour until golden hue. Add tomato paste and stir well. Pour in water and, while stirring, bring to boiling sauce. If a small frying pan, cook the sauce in the two approaches, dividing the ingredients in half.

Pour the tomato sauce zucchini almost to the brim and over medium heat bring it to a boil. Reduce heat and simmer the vegetables under the lid for 40 minutes. For 5 minutes until cooked sprinkle stuffed zucchini with chopped dill.

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8. Baked zucchini stuffed with meat and rice

Ingredients

• 100 g of rice;
• 1 carrot;
• 1 onion;
• a few tablespoons of vegetable oil;
• 300 g each of minced meat;
• salt - to taste;
• ground black pepper - to taste;
• 2 zucchini;
• 100 g hard cheese.

preparation

Boil Fig. Grate the carrots on a medium grater, and finely chop the onion. Hot oil to fry onions, carrots and then add sauté until golden brown.

Mix the minced meat, rice and cooled zazharku, salt and pepper. Cut the squash in half lengthwise and scrape the middle. At the request of chopped vegetable pulp can be added to the stuffing.

Put squash boats on a greased baking sheet. Nafarshiruyte them and sprinkle with grated cheese. Bake in a preheated 190 ° C oven for about 40 minutes.

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9. Baked zucchini stuffed with herbs and cheese

Ingredients

• 3 zucchini;
• a few tablespoons of vegetable oil;
• a few sprigs of dill;
• a few sprigs of parsley;
• a few feathers of green onions;
• ½ beam spinach;
• 2 tablespoons breadcrumbs;
• 2 eggs;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 tsp Italian herbs or other seasonings to your taste;
• 80-100 g hard cheese.

preparation

Cut the zucchini crosswise into several pieces 4-5 cm in height. Scrape the core, leaving the bottom intact. You will turn a kind of squash cups.

Oil them, put on a pan and bake for 15 minutes at 180 ° C.

If the cut squash flesh to eat seeds, remove them. Cut the flesh into small cubes and chop all the herbs.

Fry the pulp and herbs in a pan with hot oil. Enter crumbs and beaten eggs and cook, stirring occasionally, until eggs are not grabbed. Add the stuffing with salt, pepper, a mixture of herbs and grated cheese. Cook, stirring constantly, until cheese is melted.

Spread stuffing baked on squash and put in a preheated 180 ° C oven for another 20 minutes.

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10. Zucchini stuffed with rice and vegetables and stewed in tomato sauce

Ingredients

• 200-300 g of rice;
• 3 carrots;
• 2 onions;
• ½ parsley;
• a few tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 3 zucchini;
• 700 ml of water;
• 2 tablespoons of tomato paste.

preparation

Boil rice. Grate the carrots on a coarse grater, chop the onion into small cubes and chop the parsley.

In a frying pan heat the oil and gently fry the onion. Add the carrots and cook a few more minutes. In a bowl, combine rice, zazharku, herbs, salt and pepper.

Cut the zucchini crosswise into several identical barrels. Scrape the flesh, leaving a thin bedplate. Nafarshiruyte vegetables and place upright in a large saucepan.

In another pot boil the water, add tomato paste, salt and pepper and mix. Fill the zucchini sauce and bring it to a boil over medium heat. Reduce heat to low and simmer, covered more vegetables 40-50 minutes.

see also

• How to cook stuffed peppers on the classic recipe →
• How to cook stuffed with potatoes →
• 11 original dishes of vegetables, which are prepared without the hassle →
• 2 ratatouille recipe perfect in the oven and on the stove →