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Zucchini stuffed with vegetables

967

Kitchen European

Calorie content 111.1 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 8.6 gr.

Fats * 7 gr.

Carbohydrates* 6.7 g

Content

Zucchini stuffed with vegetables will be an easy vegetable dish for your home table, a "party" to work, and a picnic snack. The dish is delicious hot and cold. The recipe for its preparation is simple. You can take different vegetables for the filling, even frozen ones.

Ingredients

Zucchini (young) 4 things. Frozen Vegetable Mix 400 gr. Onion 2 pcs. Parmesan cheese 100 g Vegetable oil 3 tbsp Salt taste Ground black pepper taste Greens taste

Cooking process

Wash the young zucchini well under running water and cut each zucchini into two longitudinal halves, removing the tails.

Use a spoon to remove the pulp and seeds from the zucchini halves so that you get long boats.

Then dip the zucchini in boiling water for 2 minutes or place in the microwave for 5 minutes at maximum power. Remove all moisture from the zucchini with a napkin.

Finely chop the squash pulp.

Peel the onions and cut them into small cubes.

Fry the chopped onion until transparent in heated vegetable oil.

Then transfer the chopped squash pulp into a frying pan to the onion and simmer everything for 5 minutes, stirring occasionally.

Wash green dill, dry with a napkin and chop finely.

Pour the frozen vegetable mixture into a skillet with onions fried with zucchini, without defrosting it.

Sprinkle vegetables with chopped dill, season with salt and pepper to your liking, and fry over maximum heat for 5 minutes. Then cool this mixture a little.