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Round zucchini stuffed with meat and vegetables

Round zucchini stuffed with meat and vegetables

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Peel the onion, carrot and parsley root, finely chop them and sauté them in a little olive oil and a few drops of water.

When they are easily penetrated, add the minced meat over them, mix intensely for a few minutes, then add the smoked bacon, cut into small cubes.

Season the mixture with spices, then add the rice, mix them a few more times, turn off the heat and let them cool slightly.

We cut a cap from the zucchini, the one with the tail and we dig the inside of them, leaving a wall about 1 cm thick.

We also cut a cap from the peppers and remove the ribs and seeds.

Over the mixture of meat with vegetables and rice, cooled, add 2 eggs, 2 dill and two parsley, finely chopped, add the taste with salt and spices, mix and fill the peppers and zucchini with it.

We put them in the bowl, cover them with the cut caps, add the rest of the mixture, if it doesn't fit in them, then fill with water until everything is covered and put the bowl on the fire.

Cover the bowl and let the dish simmer over medium heat until the zucchini are well penetrated.

Meanwhile, prepare a sauce from tomato and pepper paste, with the zucchini core passed through a blender, crushed garlic and many basil leaves.

Add 2 bay leaves and drizzle from time to time, a little juice from the bowl.

Leave the sauce on the fire for 10-15 minutes and add it to the bowl with round zucchini filled with meat and vegetables, 15 minutes before turning off the heat.

Thus, with this mixture, the sauce in the bowl thickens.

We match the taste with a little sugar, this is optional, if we like the sweeter sauce.

After turning off the heat, add the finely chopped greens.

These round zucchini stuffed with meat and vegetables are really delicious, they can be served plain or with cream.

May it be useful to you!


  1. Cut the zucchini in half and peel the eggplant
  2. Spoon the zucchini with a spoon, then put the core in a bowl. Do this with everyone
  3. Finely chop the eggplant and place it in the bowl, next to the zucchini core
  4. Finely chop the onion and garlic and cut the chicken into small cubes
  5. Salt the pumpkins because they will leave water
  6. Put a large frying pan on high heat and sauté the onion, garlic and chicken in a tablespoon of olive oil for about 10 seconds. Add the zucchini core, eggplant and tomato paste. Leave everything to boil, over high heat, until the vegetables are reduced.
  7. Taste. Salt, pepper and put the dried oregano
  8. Heat the oven to maximum temperature, drain the zucchini and place them in a large pan, which you greased with a little olive oil. Pepper
  9. With a spoon put the chicken filling in each zucchini and sprinkle each one with grated cheese
  10. Put the tray in the oven and leave the vegetables there until the cheese is browned (about 30 minutes)
  11. You can do the same with stuffed eggplants, but they will be harder to eat because of the skin.

Round zucchini stuffed with vegetables and cous cous

Zucchini is one of my favorite vegetables. When I woke up with these beauties of round zucchini, I definitely thought to fill them with something. That's how I chose to prepare a simple, fast and good-looking food, round zucchini stuffed with vegetables and cous cous. It is a vegetable food very suitable for children and adults alike, omnivores, vegans and vegetarians. if you can't find round and beautiful pumpkins like mine, you can use regular pumpkins, they will be just as tasty!

Round zucchini stuffed with vegetables and cous cous

Ingredients for 4 pcs. Round zucchini stuffed with vegetables and cous cous:

  • 4 round pumpkins (mine are zucchini)
  • 150 grams cous cous
  • 1 red bell pepper (kapia in my case)
  • 1 small white onion (or 2-3 green onion rings)
  • 1 teaspoon dried and chopped thyme (I picked it from the yard in the fall)
  • salt, pepper, chili to taste
  • 300 ml of boiled plain water
  • 2-3 tablespoons olive oil
  • 100 ml vegetable soup / plain water

Preparation of the round zucchini stuffed with vegetables and cous cous:

  1. Wash the zucchini and wipe with a napkin.
  2. Cut a lid from each zucchini, and remove the contents with a spoon, so as to obtain small containers for filling (like miniature bowls).
  3. The zucchini thus prepared are boiled in steam for about 15 minutes, with the mouth down, so as not to fill with water (I used the steam cooker, but they can also be scalded in salted water, after which they are left to drain mouth down Obs: and the pumpkin lids boil together with the zucchini).
  4. Grind the pumpkin core with a knife and set aside.
  5. The couscous is placed in a large bowl, pour boiled water over it, mix gently and leave to infuse for 10 minutes, during which time it will absorb all the water and double its volume)
  6. Add 1 tablespoon of olive oil over the couscous and aerate with a fork. Set aside, warm.
  7. Peel the onion and cut the scales.
  8. Wash the peppers and cut them into cubes.
  9. Heat the remaining olive oil, add the onion and pepper and cook for 1 minute.
  10. Add the chopped dried thyme.
  11. Add the chopped zucchini core, put the lid on and simmer for 5 minutes.
  12. Extinguish the fire and add the above composition over the couscous.
  13. Mix well and season to taste. Leave the filling to cool.
  14. The zucchini is salted a little on the inside, after which they are filled with vegetables and cous cous.
  15. Place the stuffed zucchini in a pan, add the vegetable broth (or plain water) and place the pan for 10 minutes in the preheated oven (moderate heat, 180 degrees).
  16. Remove the round zucchini stuffed with vegetables and couscous, leave to cool for 5 minutes, then serve plain, or with a sauce of your choice (this time, we chose a tzatziki sauce)

If you like these round pumpkins stuffed with vegetables and couscous, do not hesitate to give them 5 stars in the box below and leave me a comment on the blog. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!

Baked Pumpkin Cheese & # 8211 Boats & # 8211 Stuffed Pumpkin

Baked zucchini with cheese & # 8211 boats & # 8211 stuffed pumpkins. Pumpkin au gratin or zucchini stuffed with cheese. I really like pumpkins and zucchini and all summer I keep cooking them in various variants: bread, gratin, stuffed, grilled, ratatouille, etc. One of the combinations listed is the one that includes the cheese filling. Easy to do da capo al fine. Do not throw anything & # 8211 bake and the hollowed cores of zucchini!

Pumpkins are cheap in summer and many people love them. There are many pumpkin recipes or zucchini but these baked pumpkin cheese & # 8211 boats they are extra tasty and easy to prepare. Gratinated zucchini, stuffed with cheese they are done quickly. I can be a taste hot or a main course.

The cheese filling can be a mix of classic cow's cheese with salted telemea or bellows cheese. Chopped greens (parsley or dill) and green onion or green garlic cloves give them a special flavor.

Classic zucchini (light green) are slightly waterier than zucchini (dark green peel). For this reason I prefer the latter.

I do in the summer too Pumpkin cream soup with crispy croutons and baked pumpkin chips & # 8211 recipe here.

Baked pumpkins can also be made with meat (as well as stuffed peppers) but also with vegetables and cheese & # 8211 see the recipe here.

From the quantities below it results approx. 4 servings of baked pumpkin cheese & # 8211 boats.

Stuffed zucchini

Stuffed vegetables are my favorites, whether they are tomatoes, peppers, eggplant or pumpkin. Yesterday I went to the market and found these & # 8220dodu & # 8221 pumpkins, and I immediately thought how well they would fit in the tray, with the lid on the tail, filled with flavored rice with all possible herbs.

Said and done. I got home, washed them well and went on to the recipe.

Ingredients for Pumpkin Filled with Flavored Rice

4-5 round or long pumpkins (the taste is the same, only the round ones are nicer)

1 kilogram of well-ripened tomatoes

200 grams of rice (I used the one for risotto, to bind well)

half a glass of dry white wine

1 glass of homemade vegetable soup

1 cup fresh basil leaves

1 sprig of dried oregano (or fresh)

extra virgin olive oil

Wash the zucchini well, then cut a lid that can be grabbed by the tail. With an elongated spoon, dig inside and keep the whole core (the secret of the creamy texture of the rice comes from the mixture with the core of the chopped zucchini).

Finely chop the onion, fry in olive oil until it becomes glassy, ​​then add the garlic, just a few seconds, until the oil gets the aroma (burnt garlic becomes bitter and will spoil the taste of the filling). Pour the rice into the pan together with the chopped core that you took out of the zucchini, and let the flavors penetrate over low heat. After 5 minutes, quench with white wine, during which time it mixes well, so that the aroma of the wine penetrates the rice, and the alcohol evaporates. Add the vegetable soup, and let it boil for 5 minutes, during which time it is constantly mixed, as for risotto, so that the rice leaves the starch and the composition becomes creamy. Add salt, freshly ground pepper and herbs, coarsely broken (keep some for tomato juice).

Fill the zucchini with a wooden spoon, but be careful to leave a space of at least 1 centimeter up to the zucchini lid, because the rice will swell as long as it stays in the oven. Put the lid on (if you use long zucchini, you can fix the lid with toothpicks, which you will remove before serving).

Arrange the zucchini in the pan, and pour over them the juice obtained from the grated tomatoes, mixed with chopped garlic, salt, pepper and herbs, and put them in the oven for 45 minutes at 200 degrees.

Zucchini stuffed with minced meat in the oven - a delicious recipe, which will please even the most demanding gourmets!

"Zucchini stuffed with baked minced meat" are delicious, very appetizing and juicy, ideal for a family dinner. This dish will be adored even by children, who are more capricious and do not eat vegetables.

These phenomenal zucchini will conquer you immediately, both by their attractive appearance and by their delicious and delicious taste. Enjoy them with your loved ones!


- 2 zucchini (young zucchini)

- 1 tablespoon of tomato sauce or ketchup

- salt, pepper, curry, basil - to taste

Method of preparation

1. Cut zucchini in half and remove the core to get some boats.

2. Chop the core of a zucchini.

3. Rub the boats inside with salt to leave juice, then drain.

4. Finely chop the onion and fry it in a pan with a little oil.

5. Put the carrot through a large grater, garlic - through a small grater or chop finely.

6. Put in the pan with onions: carrots, minced meat, garlic and chopped zucchini. Fry all the ingredients, stirring.

7. Season with salt, pepper, curry and basil, add the tomato sauce and mix well. The zucchini filling is ready.

8. Fill the courgettes with the meat and vegetable filling and spread them on top with mayonnaise.

9. Bake in the preheated oven at 200 degrees for 35 minutes. If the pumpkins are not young, then you need to bake them longer.

10. If desired, sprinkle zucchini with grated cheese 5 minutes before ready.

Baked zucchini stuffed with Mexican vegetables

Baked zucchini stuffed with Mexican vegetables. A simple and cheap vegetarian recipe for pumpkins stuffed and au gratin with cheese. You can also use frozen Mexican vegetables, but in summer it is preferable to use fresh vegetables: carrots, peppers, tomatoes, green onions, garlic, corn.

These baked pumpkins stuffed with Mexican vegetables are also a dietary type because they contain very little fat. In addition, if you replace the grated cheese with a little bread crumbs you will get a vegan kind (of post).

Here is another recipe of pumpkin stuffed with eggplant, tomatoes and cheese, very tasty too.

For this recipe you can use classic zucchini or zucchini (those with dark green skin), patison (stars) or spherical, such as those in the picture above. Zucchini can be replaced with tomatoes large hollows, with peeled potatoes (peeled, halved and hollowed), with eggplants cut in half lengthwise and hollowed or even in half pepper.

I said in the introduction that you can fill pumpkins with mix of frozen mexican vegetables. Being summer, I did my shopping in the market and I preferred to use fresh vegetables. I only canned the corn, not yet in season. In addition to the vegetables I use, you can also add canned beans, fresh or frozen peas, pieces of mushrooms, etc.

If you have a little at hand bacon (kaiser, smoked bacon) you can cut it into cubes and mix it with the vegetables.

If you are a fan of pumpkin stuffed with minced meat and tomato sauce (baked) then I recommend this recipe.

From the ingredients below you get 2-4 servings of baked pumpkin stuffed with Mexican vegetables. It depends on how big the appetite of the diners is or if you serve the pumpkins as a hot entree or a snack.

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Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't spend too much time thinking about them and I tested them in this recipe, Pumpkins stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half, and dig the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

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