Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a Easy dish, stuffed round zucchini. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Round Zucchini is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Stuffed Round Zucchini is something which I’ve loved my whole life. They are nice 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 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 cook that.
The ingredients needed to make Stuffed Round Zucchini:
- Prepare 2 small red onions, finely chopped
- Prepare 2 small red bell peppers, finely chopped
- Get 6-8 small round zucchini
- Get 3 cloves garlic, minced
- Prepare 10.5 oz button mushrooms, diced
- Get 1 carrot, diced
- Make ready 2 teaspoons smoked paprika
- Take 2 teaspoons marjoram
- Take I teaspoon thyme
- Get 1.5 cups cooked lentils
- Prepare O.5 cup tomato sauce
- Prepare 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Prepare A few grinds of black pepper
They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are. 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. Baked round zucchini stuffed with couscous, cherry tomato and parsley, photographed overhead with natural light Selective Focus, Focus on Meat Stuffed Round Zucchini.
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 😀
This delicious stuffed zucchini recipe can be served as either a side dish or a main dish. Lately round zucchini have shown up around here. 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. Round zucchini stuffed with canned tuna, breadcrumbs, and cheese.
So that’s going to wrap it up for this simple food stuffed round zucchini recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
