Stuffed Zucchini

Healthy 719 Last Update: Mar 19, 2021 Created: Feb 26, 2021 0 0 0
Stuffed Zucchini
  • Serves: 4 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
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There is another, simpler way of stuffing zucchini - the vegetables must be cut into wide transverse rings, removed from each part of the core, put the filling in its place and baked with sauce.

Ingredients

Directions

  1. Wash chicken breasts and liver. Pass through a meat grinder or grind in a blender. Beat the whites slightly and gradually add to the minced meat. Season with salt and pepper to taste. Add cream.
  2. Whisk again in a blender, transfer to a bowl, cover and refrigerate for 2 hours.
  3. Wash the dill, dry it and chop it. Throw the corn in a colander, drain all the liquid. Add dill and corn to the minced meat, mix.
  4. Wash the courgettes. Cut off the top from one edge of each zucchini, set them aside. Remove the core very carefully.
  5. Place the filling inside the zucchini. Use wooden toothpicks to secure the tops.
  6. Heat vegetable oil in a large skillet. Fry the zucchini on all sides until golden brown, 3-4 minutes each . from each side.
  7. Peel and chop the onion. Wash the parsley, dry and chop finely. Mix onion and parsley with sour cream, add salt and pepper to taste. Place the zucchini in a saucepan, pour over the sour cream sauce. Simmer covered over medium heat for 35-40 minutes. Turn zucchini from time to time.

Stuffed Zucchini



  • Serves: 4 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

There is another, simpler way of stuffing zucchini - the vegetables must be cut into wide transverse rings, removed from each part of the core, put the filling in its place and baked with sauce.

Ingredients

Directions

  1. Wash chicken breasts and liver. Pass through a meat grinder or grind in a blender. Beat the whites slightly and gradually add to the minced meat. Season with salt and pepper to taste. Add cream.
  2. Whisk again in a blender, transfer to a bowl, cover and refrigerate for 2 hours.
  3. Wash the dill, dry it and chop it. Throw the corn in a colander, drain all the liquid. Add dill and corn to the minced meat, mix.
  4. Wash the courgettes. Cut off the top from one edge of each zucchini, set them aside. Remove the core very carefully.
  5. Place the filling inside the zucchini. Use wooden toothpicks to secure the tops.
  6. Heat vegetable oil in a large skillet. Fry the zucchini on all sides until golden brown, 3-4 minutes each . from each side.
  7. Peel and chop the onion. Wash the parsley, dry and chop finely. Mix onion and parsley with sour cream, add salt and pepper to taste. Place the zucchini in a saucepan, pour over the sour cream sauce. Simmer covered over medium heat for 35-40 minutes. Turn zucchini from time to time.

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