Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, stuffed round zucchini. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Stuffed Round Zucchini is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Stuffed Round Zucchini is something that I’ve loved my whole life. They are fine and they look fantastic.
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. These round zucchini, also called eight-ball zucchini, were clearly made for stuffing.
To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed round zucchini using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed Round Zucchini:
- Prepare 2 small red onions, finely chopped
- Prepare 2 small red bell peppers, finely chopped
- Make ready 6-8 small round zucchini
- Get 3 cloves garlic, minced
- Get 10.5 oz button mushrooms, diced
- Prepare 1 carrot, diced
- Prepare 2 teaspoons smoked paprika
- Take 2 teaspoons marjoram
- Prepare I teaspoon thyme
- Get 1.5 cups cooked lentils
- Take O.5 cup tomato sauce
- Get 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Make ready A few grinds of black pepper
You can also use the mixture to stuff marrow or thin zucchini. This delicious stuffed zucchini recipe can be served as either a side dish or a main dish. Baked round zucchini stuffed with couscous, cherry tomato and parsley, photographed overhead with natural light Selective Focus, Focus on Meat Stuffed Round Zucchini. Lately round zucchini have shown up around here.
Steps 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 😀
After seeing Marina using them to make stuffed zucchini, I thought I'd try that too. My version is vegetarian, but I did use her idea of using coriander. When I bought these zucchinis in the market, I knew I had to cook them stuffed, with what, I still didn't know. At home, I browsed at the internet for a good recipe that can guide me on what to put inside. These tuna-stuffed round zucchini are a flavourful Tuscany dish, this is how grandma makes them in Summer.
So that’s going to wrap it up for this special food stuffed round zucchini recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
