Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, cheese stuffed zucchini in tomato broth. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Cheese Stuffed Zucchini in Tomato Broth is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Cheese Stuffed Zucchini in Tomato Broth is something that I have loved my whole life. They’re nice and they look fantastic.
Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Hollowed out zucchini halves are natural vessels for a simple onion, tomato and zucchini filling.
To get started with this recipe, we have to prepare a few ingredients. You can cook cheese stuffed zucchini in tomato broth using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cheese Stuffed Zucchini in Tomato Broth:
- Take small zucchini or squash
- Prepare White Cheese (Mozzarella, Queso Fresco, Parmesan)
- Make ready Eggs, Separated
- Take Can Tomato Sauce
- Prepare Onion
- Get Garlic
- Prepare Chicken Broth
- Make ready Optional Chicken Boullion
- Get Oil for frying
- Prepare flour
How to make Middle Eastern, Lebanese Stuffed Zucchini in Tomato Sauce. Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken. The vegetables are baked with fresh tomatoes and a melty cheese topping. Add this recipe for tasty cheese-topped zucchini and tomatoes to your dinner repertoire.
Instructions to make Cheese Stuffed Zucchini in Tomato Broth:
- Wash and slice zucchinis into 1cm slices
- Slice cheese to same size as zucchini and layer into sandwiches
- Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside
- In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks
- Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown
- Set fried zucchini on paper towels while you make the sauce
- In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy
- Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes
- Add chicken broth and bouillon to pot with tomato puree. Bring to a boil
- Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low
- Serve with rice or beans or just by themselves
It is an excellent side dish, especially if you have a garden with an. Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture. In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.
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