Zucchini boats with minced meat and mushrooms
0
3375
Kitchen
Russian
Calorie content
70.9 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
5.7 g
Fats *
7.6 gr.
Carbohydrates*
2.7 gr.
A very spectacular dish that will not be overlooked. Hearty meat filling, juicy zucchini and tender cheese on top - this combination cannot but please. For the preparation of "boats" we use young zucchini, as they are more optimal in taste and more convenient in size. When serving, do not forget to sprinkle the zucchini with herbs, because it is not only a decoration for the finished dish, but also an important vitamin supplement.
Ingredients
Cooking process
Wash zucchini from dirt and dry. We cut each fruit lengthwise into two equal halves. Using a teaspoon, extract the pulp from the halves, leaving the walls about one centimeter thick. Save the extracted pulp - some of it will be included in the filling. Lightly grease the inner surface of the resulting "boats" with olive oil and put them cut down on a greased baking sheet. We put the zucchini in an oven preheated to 180 degrees and bake for fifteen minutes. After baking, we take the zucchini out of the oven and let them cool slightly before filling with the filling.
Peel the onion and garlic. Cut the onion into small cubes, chop the garlic finely with a knife or pass through a press. Heat a small amount of olive oil in a frying pan and put onion and garlic in it. Fry them over medium heat until the onion becomes transparent. Cut half of the total volume of the extracted zucchini pulp into small pieces and add to the onion in a skillet and mix. We continue to fry the vegetables for five to seven minutes, after which we remove them from the pan and transfer them to a separate bowl. Put the minced meat in the pan, knead it and fry for several minutes. Wipe the champignons with a damp cloth and chop finely. Add to the minced meat and fry for about ten more minutes, until the minced meat starts to brown slightly. After that, remove the minced meat from the stove and mix it with fried vegetables. Rub the hard cheese on a coarse grater and add to the mixture. Chop half a bunch of parsley and add to the filling. Put salt and black pepper to taste, mix.
Put the stuffed zucchini on a greased baking sheet and put in a hot oven at 180 degrees. We bake for twenty minutes. After the specified time has elapsed, sprinkle the surface of the zucchini with mozzarella grated on a coarse grater and continue to bake for another five to ten minutes. We take the finished zucchini out of the oven, transfer it to a serving dish and sprinkle with chopped parsley.Serve hot.
Bon Appetit!