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Zucchini stuffed with meat and vegetables

1753

Kitchen European

Calorie content 92.8 kcal

Portions 10 port.

Cooking time 95 minutes

Proteins * 6.9 gr.

Fats * 8.5 gr.

Carbohydrates* 5 gr.

Zucchini stuffed with meat and vegetables

Content

I want to share a delicious and satisfying dish that will look great at a festive feast - zucchini stuffed with minced meat and vegetables. A juicy and aromatic dish will decorate your table and pleasantly surprise your guests and loved ones with its taste.

Ingredients

Cooking process

Prepare the required ingredients for the stuffed zucchini.

Heat the pan well, pour in a small amount of olive oil. Arrange the minced meat, salt and add black pepper and red pepper to taste. Stir.

Fry the minced meat a little, stirring occasionally, and add honey.

Peel the onions and chop finely.

Wash and peel carrots thoroughly, grate on a coarse grater.

Wash the bell pepper, peel it from seeds and core, cut into small cubes.

Peel the garlic and chop with a knife.

Rinse the parsley under running water, shake off excess moisture and chop finely with a knife. Heat the pan well and add some olive oil. Add chopped vegetables and sauté until golden brown. Season with salt and ground pepper to taste. Mix thoroughly.

Transfer the fried minced meat to a frying pan with vegetables, add cream cheese. Mix everything well until smooth.

Wash and dry the zucchini thoroughly. Trim the ends of the zucchini and cut in half lengthwise. Use a tablespoon to scoop out the pulp. Stuff the boats with the filling. Line a baking sheet with baking paper and place the boats on it.

Grate the mozzarella cheese and sprinkle on the squash boats. Place the baking sheet in a preheated oven and bake at 180 degrees for about 45-50 minutes.