Oven baked stuffed zucchini with minced meat - 5 delicious and easy recipes with photos step by step

Zucchini boats with minced meat in the oven: cooking secrets

Every day, every housewife wants to surprise her family with something new, unusual, but at the same time very tasty.

Zucchini is a very simple and versatile vegetable that you can grow on your own on your own land. Stuffed zucchini boats are a great option for a hearty, but at the same time, very light dinner. This cooking recipe should be familiar to many housewives, because the dish is distinguished by its juiciness, tenderness and simplicity. It goes well with side dishes, but at the same time it can be an independent and independent dish.

Ingredients:

• young zucchini (zucchini) - 4-5 pieces;
• homemade or ground beef - 300-400 grams;
• onion - 1 head;
• garlic - a few cloves;
• hard cheese - 250-300 grams;
• medium fat sour cream - to taste;
• greens (parsley, dill) - to taste;
• butter or vegetable oil - for sautéing vegetables;
• salt, black pepper, spices - to taste.

Cooking process:

1. Step 1: We wash and dry the young zucchini thoroughly. Next, cut it lengthwise, clean the pulp with a spoon, leaving the boat, not exceeding one centimeter thick.
2. Step 2: Pour water into a large container so that the zucchini fits completely in it. Boil them for 10-15 minutes. This is done so that the dish cooks faster in the oven and the vegetables are softer.
3. Step 3: Cut the onions into small cubes, finely chop the garlic cloves and send them to a preheated frying pan. Add the cooked minced meat to the onion, mix and simmer for 5-7 minutes. Salt and pepper to taste. To add extra juiciness to the dish, you can add tomato paste or tomato to the minced meat, as well as greens. Among other things, you can add a little grated cheese to the minced meat itself.
4. Step 4: Fill the boats with the prepared filling.
5. Step 5: Grease the zucchini with sour cream on top, rub the cheese on a coarse grater and sprinkle on top. We send stuffed boats into an oven preheated to 200 degrees for 15-20 minutes. The dish will bake pretty quickly, as all the ingredients have been pre-cooked.
6. Step 6: Sprinkle the finished dish with herbs and decorate with fresh cucumber. It can be served with various sauces: sour cream, mayonnaise, garlic sauce, adjika and many others. The finished dish turns out to be very juicy, satisfying and tender.

Bon Appetit!

Zucchini stuffed with meat and rice

Stuffed zucchini is a very hearty and vitamin-rich dish. You can fill them with any ingredients, depending on your desire. Cooking is quite troublesome. The result will be impressive. Your foodies will be delighted and even ask for more.

Ingredients:

1. Medium-sized zucchini - 6 pcs.;
2. Hard cheese - 20 grams;
3. Raw rice - 200 grams;
4. Beef meat - 900 grams;
5. Butter - 100 grams;
6. Bow (head) - 1 pc.;
7. Medium carrot - 1 pc .;
8. Salt, herbs, seasoning to taste.

Cooking process:

Filling:

• We wash the meat, cut off all films and veins. We put to cook in a saucepan with water for 3 - 4 hours. When the meat is cooked, put it on a plate. We are waiting for it to cool down. Cut into pieces, put in a meat grinder and twist.
• Peel the onion and carrots, wash them with water. Shred vegetables into small pieces. Saute in a frying pan in butter, 5 minutes. Stir constantly so as not to burn. We remove from the fire.
• We wash the rice well with water. Fill the amount of rice with water in a ratio of one to two. Cooking until half cooked. If the porridge is not crumbly, then rinse it with boiled water in a colander. We leave to cool.
• We combine all cooked products in one dish. Grind the herbs and add to the mixture. Season with salt, pepper and season.Mix the ingredients with a spoon. The filling is ready.

Zucchini:

• Wash zucchini from dirt, if it has a hard peel, then cut it off. Cut into equal circles, about 7 centimeters wide. We take out the core with a spoon or knife. You should get cups with a bottom. The wall thickness is 1 centimeter.
• We put vegetables in a saucepan and fill with water, add a little salt. Boil for 5 minutes. We take out with a slotted spoon and cool.
• Coat a baking sheet with melted butter. Fill the zucchini with the filling. Place in a baking dish, bottom down. Top with grated cheese. We put it in a preheated oven. Bake for 20 minutes over medium heat. The cheese will melt and cover the vegetable cups with a crispy crust. Ready!

Stuffed zucchini is served hot, in portioned plates. Pre-decorated with herbs, vegetable slices. You can put a saucepan next to it, with sour cream sauce. The dish is independent and therefore does not require a side dish.

Enjoy your meal!

Spicy Stuffed Zucchini Appetizer

In the summer menu, you can include a light spicy appetizer of stuffed zucchini with sour cream sauce.

Ingredients:

• turmeric;
• rice (one full glass);
• young zucchini of medium size (four pieces);
• sour cream (five tablespoons);
• large onion (one onion);
• large carrot (two pieces);
• salt;
• wheat flour (tablespoon).

Cooking process:

1. Cut all the washed zucchini into cylindrical pieces, remove the core from them with a teaspoon, then put these vegetables in a double boiler and cook them for seven minutes.
2. Transfer the slices of zucchini to a dish and cool, and while they cool, you can start preparing the rice and vegetable filling, and for this you need to boil the rice until ready, then the zucchini pulp, as well as the peeled carrots and onions, cut into very small pieces and fry in a skillet in a small amount of oil.
3. Combine fried vegetables with boiled rice, dill, a little pepper and salt.
4. Mix everything well and spread in equal portions in the middle of the zucchini pieces.
5. Send them to the oven and bake for about fifteen minutes.
6. At the same time, you can prepare a spicy sour cream sauce for a future zucchini snack, and for this, fry the flour dry in a hot pan with regular stirring, add turmeric, add a little salt.
7. Pour in sour cream, stir again, heating the mixture for several minutes over low heat, but do not bring it to a boil.
8. Once the stuffed zucchini is ready, transfer them to a platter and serve with the hot sour cream sauce.

Note to hostesses:

• In order for this appetizer to turn out to be very tasty, it is necessary to properly prepare all the components and so that they are at hand. Those who do not like the filling suggested in the recipe can use other ingredients to prepare it.
• The zucchini, which are planned to be stuffed, must first be rinsed, then carefully scoop out the pulp with seeds in the middle with a teaspoon.
• They can also be cut into longitudinal parts in the form of a "boat" or cut into transverse pieces of "cylinders".
• Most often, zucchini for appetizers is cut into longitudinal parts in the form of "boats", and then filled with some kind of filling.
• However, in the recipe presented above, it is proposed to cut the zucchini in the form of "cylinders", the appetizer will turn out to be more original.
• By the way, the pulp of zucchini can be used to prepare any other dishes. You can also include the squash in your snack filling.
• Zucchini, which are planned to be used as portioned "containers" for stuffing, should not be peeled, otherwise the vegetables will simply soften in the oven and instantly lose their shape.
• In this recipe, it is recommended to pre-steam the sliced ​​zucchini, you can do without it, but the zucchini pieces will not become dry during the baking period, but will retain their juiciness.
• In order for the zucchini during baking to remain not so juicy, but also acquire a ruddy shade, it is recommended to pre-lubricate their surface with a small amount of vegetable oil.
• Once the stuffed zucchini is ready, it is advisable to cool them completely and then serve chilled with thick sauces.

Zucchini stuffed with minced meat and vegetables

This recipe for making stuffed zucchini in the oven is very simple and delicious at the same time. I like the process of its creation - it is simple, and the dish looks very impressive in serving. Only simple ingredients are used for cooking, which I buy from the nearest supermarket.

Ingredients:

• Young zucchini 1 kg.
• Minced beef or chicken 250 gr.
• Minced pork 150 gr.
• Ripe tomatoes 400-500 gr.
• Carrots 200 g.
• Onion 100 gr.
• Garlic 30 g.
• Meat or vegetable broth 250 ml.
• Sweet ground paprika 1 tsp
• Black pepper (peas) 10 pcs.
• Ground black pepper or a mixture of peppers 1/3 tsp.
• Chili pepper 3 pcs.
• Ground coriander 1 tsp
• Dill, parsley 5 g each.
• Salt 1 tsp
• Bay leaf 2 pcs.
• Water 100ml.
• Greens - for serving.
• Sour cream - for serving.

Cooking process:

1. Pour boiling water over the tomatoes and leave for 10 minutes.
2. Chop the garlic, onion and fresh herbs with a knife. Cut the carrots into thin slices.
3. Make a cruciform incision on the tomato and carefully remove the skin. We rub them on a fine grater (you can push through a sieve).
4. Add salt, pepper, coriander, chopped garlic and herbs to the resulting juice. Combine the resulting mixture with the ready-made broth.
5. Cut off the edges from the zucchini and remove the middle with seeds.
6. Add water, 0.5 tsp of kitchen salt, ground pepper and 50 g of chopped onion to the minced meat. Knead the minced meat thoroughly.
7. Put half of the chopped carrots in a thin layer, hot pepper, the rest of the onion and laurel leaves in a glass dish for baking in the oven.
8. Fill the prepared zucchini with minced meat and put in a mold. Top the zucchini with the rest of the carrots and onions.
9. Pour the zucchini with cooked tomato sauce and close the lid of the mold.
10. We send it to an oven preheated to 180 ° C for 1 hour.

Here is such an appetizing dish in the end. Sprinkle with herbs before serving and offer sour cream.

Zucchini stuffed with minced meat, cheese and buckwheat

This is a family recipe that we make several times during the zucchini harvest season. The dish was to the taste of both children and adults, therefore it became one of the main treats of our table. It is very simple to prepare it - the main thing is to choose high-quality products to create a unique aroma and taste.

Ingredients:

• Zucchini 1-2 pcs.
• Buckwheat 100 gr.
• Minced meat 400 gr.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Tomatoes 2-4 pcs.
• Hard cheese 200 gr.
• Salt and pepper to taste.

Cooking process:

1. Buckwheat is boiled until half cooked. For this, 1 tbsp. Pour raw cereals with 2 glasses of water, bring to a boil and put on a small fire.
2. The filling will contain raw vegetables. Finely chop the onion and three carrots on a coarse grater.
3. Combine chopped vegetables with minced meat and chilled buckwheat in a deep plate. Add salt and pepper to the mixture to taste.
4. We pre-peel the zucchini - this way it will be softer after baking.
5. Cut a large zucchini into 3-4 cm pieces and form deep glasses from them, carefully removing the seeds and pulp.
6. Put the prepared cups in a deep baking sheet, frying pan or baking dish.
7. We start with a mixture of minced meat and buckwheat porridge, tamp.
8. Cut the tomatoes into plates up to 1 cm thick and place them on top of the minced meat.
9. Rub the hard cheese on a coarse grater and sprinkle the tomatoes with a thick layer.
10. We send the baking sheet to the oven, preheated to 190 degrees for 30-40 minutes.

The dish can be served with fresh vegetables and herbs - no garnish required.

Zucchini baked with minced meat and dill cream sauce

The taste of baked zucchini with minced meat will sparkle differently if cooked and served in a creamy sauce.A light milky note will add lightness to the dish, and dill - freshness. The cooking process is very simple.

Ingredients:

• Zucchini 3 pcs.
• Pork and ground beef.
• Dried white bread 1 piece.
• Fresh dill.
• Milk 250 ml.
• Cream 100 ml.
• Sour cream 150 gr.
• Chicken egg 1 pc.
• Butter 100 gr.
• Wheat flour 2 tablespoons
• Marjoram 1 pinch.
• Salt, ground black pepper - to taste.
• Vegetable oil - for greasing the baking sheet.

Cooking process:

1. We wash the zucchini, the old one - peel and cut into 5 cm pieces.
2. With the help of a teaspoon, remove the seeds and pulp of the vegetable, leave the bottom intact. Leave about 100 grams of pulp.
3. Soften the bread in cream and knead thoroughly with a fork or blender.
4. Add the center of courgettes, bread, chicken egg, salt, pepper, marjoram to the minced meat and knead thoroughly.
5. We put the zucchini in a deep mold, greased with vegetable oil, and stuff with the finished mixture. Put a piece of butter on top. Cover with foil and bake in a preheated oven for 45 - 50 minutes at 180 degrees.
6. To prepare the sauce in butter, fry the flour, dilute it with milk and mix thoroughly to prevent the formation of lumps. Add chopped dill, sour cream, pepper and salt.
7. Remove the prepared zucchini from the oven and pour over the milk sauce. Turn off the oven and set the dish for 15 minutes.

Zucchini in milk sauce is served warm. Bon Appetit.