Recipes To Prepare Stuffed Zucchini
Zucchini, also known in some countries as zucchini, zucchini or zucchini , are the fruits of a plant called Cucurbita pepo . This vegetable is prized for its subtle flavor and great versatility in the kitchen. Do you know how to prepare delicious stuffed zucchini?
From the point of view of nutrients, this vegetable has important nutritional qualities and is very healthy, since it provides a large amount of fiber with very few calories. It is widely used in weight loss diets.
Contributions of zucchini
Zucchini provides essential nutrients, such as folic acid, potassium, iron, manganese, vitamin A and vitamin C. It is ideal in diets for people with overweight, hypertension, fluid retention and digestion problems.
In the kitchen, the smooth and pleasant taste of zucchini makes it one of the first vegetables in the diet of many children. In addition, it can be the basis of a large number of recipes such as soups and creams, a garnish for a second dish or as a complement to pasta and rice.
It can also become the star and the main dish, as in the case of the preparations that we are going to see, which can be prepared in different ways. Next, we will see some recipes to prepare the best stuffed zucchini.
Stuffed zucchini recipes
Zucchini stuffed with meat
Ingredients:
- 4 medium zucchini
- 300 g minced meat
- Medium onion: 1 unit
- Red pepper: 1 unit
- Garlic clove: 1 unit
- 2 eggs
- 4 tablespoons of ground bread
- 50 g of grated Parmesan cheese
- Extra virgin olive oil
- Salt, pepper, oregano and parsley (to taste)
preparation:
- Wash the zucchini and bring to a boil in a large pot with plenty of water.
- When the zucchini begin to be soft (approximately 10 minutes), remove them from the pot and let them cool.
- Cut the zucchini in half lengthwise. With the help of a spoon, remove the entire interior being careful not to break the skin. Grind the pulp with the help of a fork and reserve.
- In a hot frying pan, place a little olive oil and add the finely chopped onion, garlic and pepper. Cook for five minutes until the vegetables are soft.
- Add the minced meat, season and cook until the meat has released all its juice. Add the pulp of the zucchini, a tablespoon of Parmesan cheese, the two eggs, oregano, parsley and the breadcrumbs. Stir well and remove from heat.
- Fill the zucchini with the mixture and top with Parmesan cheese. Put in the oven previously hot at 200 ºC for 15-20 minutes or until the zucchini are golden brown.
Zucchini with ham and cheese
Ingredients :
- 4 medium zucchini
- 6 slices of ham
- 200 g of grated Gruyère cheese
- 50g butter
- 1 onion
- Thyme and rosemary
- Salt and pepper to taste)
preparation:
- Repeat steps 1, 2 and 3 of the previous recipe. If the zucchini are very large, instead of cutting them lengthwise, they can also be cut lengthwise into 10-cm cylinders.
- Chop the onion finely and fry it in a hot pan with butter.
- Add the pulp of the zucchini and the ham.
- Mix everything, season with salt, pepper and herbs.
- Fill the zucchini with the mixture and cover with plenty of grated cheese.
- Place in a baking dish and cook au gratin for approximately 30 minutes.
Vegetable Stuffed Zucchini
Ingredients :
- 4 zucchini
- 1 medium onion
- 500 g of sliced mushrooms
- 1 aubergine
- Red pepper: 1 unit
- 1 cup of cooked white rice
- 200 g of grated Gruyère cheese
- White wine
- Olive oil, salt, pepper and parsley (to taste)
Preparation :
- Repeat steps 1, 2, and 3 of the meat-stuffed zucchini recipe.
- In a hot pan with olive oil, fry the onion until transparent. Add the pepper, the aubergine, the pulp of the zucchini, the rice and the mushrooms. Spice with salt and pepper.
- Cook for five minutes.
- Add a splash of white wine and cook for a few more minutes. Sprinkle with parsley.
- Fill the zucchini with the mixture and cover with plenty of grated cheese.
- Place in a baking dish and cook au gratin for approximately 30 minutes.
As we have seen, it is very good for our health to incorporate vegetables into our daily menus. There are also options for children to eat vegetables, in an easy and comfortable way, through some recipes that hide them.
