Zucchini stuffed with crab sticks and herbs, baked with sour cream and cheese

Zucchini stuffed with crab sticks and herbs, baked with sour cream and cheese

Ingredients

• Zucchini - 700 g (2 pcs.)
• Crab sticks - 100 g
• Hard cheese - 60 g
• Egg - 1 pc.
• Sour cream with a fat content of 15% - 2 tbsp. spoons
• Sunflower oil - 1 tbsp. the spoon
• Green onion - 15 g
• Fresh parsley - a few sprigs (5 g)
• Dried garlic - 1/2 teaspoon
• Dried Italian herbs - 1/2 teaspoon
• Sweet ground paprika - 1/2 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• Sesame (black) - 1 teaspoon

Directions

1. Wash the zucchini, pat dry with paper towels and cut off the edges. Cut the zucchini into "barrels" about 5 cm high. I cut two zucchini into 8 pieces.
2. Using a teaspoon (or a noisette spoon for cutting out balls), remove the center from each barrel to make cups with thin walls and a bottom.
3. These are the glasses you should get.
4. Place zucchini cups in a baking dish.
5. Transfer part of the extracted squash pulp (80 g) to a blender. Add an egg to this.
6. Beat the egg with the zucchini pulp until smooth.
7. Pour the resulting zucchini-egg mixture into a bowl.
8. Peel the crab sticks from the packaging material and cut into small cubes.
9. Rinse green onions and parsley, dry and finely chop.
10. Turn on the oven to preheat to 190 degrees.
11. Put the crab sticks and greens into a bowl with the zucchini-egg mixture, add salt (2 pinches), dried garlic (1/4 teaspoon), a mixture of dried Italian herbs (1/4 teaspoon), ground black pepper (2 pinches ) and ground paprika (1/2 teaspoon).
12. Stir. Stuffing for zucchini is ready.
13. Fill each squash "barrel" with crab stuffing.
14. For pouring in a bowl, combine sour cream, sunflower oil, salt (1 pinch), a mixture of dried Italian herbs (1/4 teaspoon), ground black pepper (2 pinches), ground paprika (1/2 teaspoon) and dried garlic (1/4 teaspoon).
15. Stir the ingredients until smooth.
16. Spread the sour cream mixture over the squash barrels, covering the filling with it.
17. Cover the form with foil and place in an oven preheated to 190 degrees for 25 minutes.
18. Grate the cheese on a fine grater.
19. After 25 minutes, remove the form, remove the foil. Top each barrel with mounds of grated hard cheese and sprinkle with sesame seeds.
20. Return the form with stuffed zucchini to the oven and bake without foil at the same temperature for another 5 minutes or until the cheese is melted.
21. Zucchini stuffed with crab sticks and herbs, baked with sour cream and cheese, are ready.
22. Serve hot stuffed zucchini.
23. Bon appetit!