Zucchine ripiene - stuffed zucchini

Zucchine ripiene - stuffed zucchini

Category: Vegetable dishes

Ingredients
round squash	9 pcs.
tomato	2 pcs.
minced meat	300 gr.
large onion	1 PC.
carrot	1 PC.
salt pepper	taste
Mozzarella	50 gr.
oregano	1/2 tsp
dry chicken soup (natural)	1 tsp
greens

Cooking method

• I like these zucchini more than the usual long form. And tastier. These oven-baked zucchini tastes good even when cold.
• Remove the lid from the zucchini and cut the core, leaving some pulp on the sides.
• 
• You can boil the zucchini in a saucepan for 5 minutes in salted water. Since I have special Tapperware thermo pans that keep it warm, I put the zucchini in them and poured boiling water over them. Close the lids and leave for 15-20 minutes.
• 
• While the zucchini are "steaming", I cook the minced meat. Saute onions and carrots, add zucchini and tomato "insides", finely chopped, salt, pepper, oregano, dry chicken soup. Carcass until tender.
• I take out the zucchini, let it cool a little.
• I add stewed vegetables to the raw minced meat, rub the mozzarella. She will give a bunch of filling.
• Then chopped greens.
• I put stuffed zucchini and tomatoes in a fireproof dish and send the oven preheated to 180 ° C for 25-30 minutes. When baking, remove the lids and place next to the zucchini.
• 
• Bon Appetit!

Time for preparing:

1 hour

National cuisine

Italian

Good zucchini !! Unfortunately, I haven't seen round ones here, so I have to cook from traditional ..

Good zucchini !! Unfortunately, I haven't seen round ones here, so I have to cook from traditional ..

And I somehow did it in patisons! They are almost round. Just take the young ones! Not even bad! I did the current with minced meat (like stuffed cabbage rolls).

I myself did such things for the first time. For some reason, I preferred the traditional form. And there is minced meat here, only with vegetables, about 1: 1.