Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed round zucchini. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stuffed Round Zucchini is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Stuffed Round Zucchini is something that I’ve loved my entire life.
Although you can stuff any zucchini, this round variety is perfect for stuffing. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats. We buy most of our fruits and vegetables at our favorite little fruit stand on rue des Stuffed Round Zucchini Recipe.
To begin with this particular recipe, we have to prepare a few components. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Round Zucchini:
- Get 2 small red onions, finely chopped
- Get 2 small red bell peppers, finely chopped
- Prepare 6-8 small round zucchini
- Get 3 cloves garlic, minced
- Get 10.5 oz button mushrooms, diced
- Prepare 1 carrot, diced
- Get 2 teaspoons smoked paprika
- Prepare 2 teaspoons marjoram
- Get I teaspoon thyme
- Make ready 1.5 cups cooked lentils
- Prepare O.5 cup tomato sauce
- Make ready 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Get A few grinds of black pepper
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I'd try that too.
Instructions to make Stuffed Round Zucchini:
- Preheat the oven to 400°F (200°C).
- Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
- Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
- Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- Place them in a baking dish and put their tops back on.
- Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- Let cool for a couple of minutes before serving.
- Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
My version is vegetarian, but I did use her idea of using coriander. Baked round zucchini stuffed with couscous, cherry tomato and parsley, photographed overhead with natural light Selective Focus, Focus on Meat Stuffed Round Zucchini. For some reason, round zucchini didn't make it into my diet much back home. You don't see them often Round zucchini, if you haven't had them, are the ideal vehicles for stuffing of almost any kind. Instead of rice, this recipe uses buckwheat and extra lentils!
So that’s going to wrap this up for this special food stuffed round zucchini recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
