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Stuffed zucchini

Stuffed zucchini


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A very tasty seasonal dish that is ready to serve in less than 1 hour.

  • 2 medium squash
  • 1 canned pork (or beef)
  • 2 large onions
  • 3 tablespoons oil
  • 1 tablespoon rice
  • 1 or
  • 1 hot pepper
  • ½ red bell peppers
  • 3 tomatoes
  • 1 bay leaf
  • 500ml broth
  • Salt
  • pepper
  • Sour cream for serving
  • Dill leaves for decoration

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed zucchini:

We clean, dig out the seeds and wash the pumpkins. We scald them for 10 'in water with a little salt, then we take them out and leave them to cool.

Heat 2 tablespoons of oil, add onions, peppers and after 5 'add the rice. Leave it for another 5 minutes and lower it from the flame. Add the meat and lightly beaten egg, season with salt and pepper, mix well and fill the zucchini.

Place the zucchini in a roasting pan, which I greased with a little oil. Cut the tomatoes into slices and spread them over the pumpkin. Empty the broth over them, put the bay leaf in the pan and bake for 30 '.

Serve the zucchini warm, plain or with sour cream and garnish with green dill.

Good appetite!


Isadora Catila da Silva e Silva recipe: Squid stuffed with shrimp and peppers with sauteed zucchini

Preparation:
Wash the squid well, separate the tentacles and remove the inside. Then finely chop the onion, garlic, pepper, shrimp core, cut the ham into small cubes and tentacles. Put the tomato in hot water for 1 minute, remove the skin and seeds, then cut into cubes. Add the onion in a hot pan with 4 tablespoons of olive oil, browning a little then add the tomato, pepper, garlic, ham, tentacles and finally the shrimp. Then add the washed and drained rice, mix all the contents and let it boil for 5 minutes. Before the end, add a tablespoon of broth, a tablespoon of hot paprika, a little parsley and finely chopped coriander. Add salt and pepper to taste.

Fill the squid halfway with the filling obtained, close the open part with toothpicks so that the filling does not come out.
In a pot, make a new sauté in olive oil with onion, bay leaf, parsley and coriander. Add a tablespoon of broth, a tablespoon of paprika, white wine and water. Add the stuffed squid and cook for about 40 minutes. Check the spices to taste. Remove the squid, prepare a well-heated grill pan with very little olive oil and a little crushed garlic, then add the stuffed and very little squid on both sides. Then set aside and remove the toothpicks.

In a well-heated pan with a little olive oil, add the sliced ​​zucchini and brown on both sides (be careful not to leave too much time). At the end add a little salt and pepper to taste. The dish is served with sautéed zucchini under the squid.

The sauce from boiling the squid is drained through a drainer and then boiled until it thickens a little (this sauce will be used to decorate the dish).

The other whole shrimp are removed from the shell and head. The rest is fried in olive oil with crushed garlic and coriander, add salt and pepper to taste. At the end add a little lemon juice.

For shrimp foam:
Bring the shrimp heads to a boil with 600 ml of water and let them boil for 10 minutes at the end, add a teaspoon of curry. Leave to cool to room temperature, pass through a drain and add soy lecithin.

Mix the ingredients well with a metal blender on the surface of the liquid, in a tall metal bowl half covered with a plastic sheet, until you get the foam. Leave for a minute to stabilize and remove the foam formed on the top of the liquid (this foam will be used to decorate the preparation).

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Pumpkin stuffed in the oven

For 2 servings we need:
& # 8211 2 zucchini
& # 8211 1 or
& # 8211 1/2 red pepper
& # 8211 1 green onion
& # 8211 1 green garlic
& # 8211 3 teaspoons breadcrumbs
& # 8211 maghiran
& # 8211 salt and pepper
& # 8211 2-3 cherry tomatoes
& # 8211 1-2 tablespoons olive oil for the tray

Wash and peel the zucchini then scoop out the core with a teaspoon.

Finely chop the core and mix it with the beaten egg.

Add onion, garlic and finely chopped air and mix.
Season with salt, pepper and marjoram and add the 3 teaspoons of breadcrumbs and mix well.

Fill the 4 halves with the filling above

We wash the washed and sliced ​​tomatoes on top

and bake at 180 degrees for 25-30 minutes.

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Baked pumpkin

Baked pumpkin & # 8211 a simple and tasty recipe that can be prepared for a snack between meals, appetizer or even a side dish! It's pumpkin season so below we teach you step by step how to make the best baked pumpkin recipe

Baked pumpkin & # 8211 the simplest and tastiest method of preparation!

Baked pumpkin & # 8211 simple recipe

Baked pumpkin is a simple snack that can be eaten as such, but also with honey, cinnamon, almonds or walnuts. Baked pumpkin is the autumn dessert and the dish that reminds us of the sweet taste of childhood. You do not need many ingredients, nor the preparation method is not complicated at all, and the preparation time is very short. Here's how to make the best baked pumpkin recipe at home in just 30 minutes:

Preheat the oven and line a non-stick baking tray with baking paper.

  1. The next step is to cut the pumpkin into slices (like watermelon) or even cubes, as you prefer.
  2. Put the pumpkin slices in the pan, sprinkle oil on top, a nutmeg tip and coarse salt. If you prefer a sweeter portion of baked pumpkin with an extra flavor, then you can sprinkle a teaspoon of brown sugar on top.
  3. Put the pumpkin in the hot oven, bake it for 20-30 minutes until you notice that the pumpkin is soft.

That's all! The baked pumpkin recipe is ready. Serve a hot portion and sprinkle a few drops of honey on top.

A simple and quick dessert for all tastes in which pumpkin is the main ingredient!


Pumpkin stuffed in the shell

Preheat the oven to 6/200 ° C. Cut in half 2 elongated pumpkins (about 1kg). Spoon the core with a spoon and remove the seeds, then cut them with a knife. Grease the top with 1 & frasl2 tablespoon of ready-made pesto sauce, salt and pepper.

Cover them with parchment foil and bake them in the oven for about an hour, until they soften.

Put in a pan 1 onion, cleaned and chopped, and 1 tablespoon olive oil. Cook for 25 min. Add 250g chopped tomatoes and 4 slices of chopped bacon. Fry for 20 minutes, add 100 g of spinach leaves, 2 tablespoons of pesto sauce, 100g of feta cheese, chopped, and 50g of sun-dried tomatoes, drained and chopped, salt and pepper.

Remove the pumpkin from the oven. Spoon a little core, mix it with the vegetables and fill the pumpkin. Sprinkle 20g of feta cheese and 2 tablespoons of sunflower seeds and bake for another 10 minutes.


Salad stuffed with baked vegetables

Salad stuffed with baked vegetables. Are we trying a recipe for stuffed baked pike today? What do you say? Me one, I can't wait! I bought two fresh fish today for about half a kilo a piece and I am looking forward to cooking them and presenting you with the result. Here's what we need for this recipe for salami stuffed with baked vegetables!

Ingredients salami stuffed with baked vegetables:

  • 1 kg of pikeperch
  • 8 mushrooms
  • 12 cherry tomatoes
  • 2 green onions
  • a lemon
  • 3 cloves of garlic
  • a zucchini
  • parsley
  • dill
  • fresh basil
  • salt and pepper
  • 2 tablespoons olive oil.

Preparation of salami stuffed with baked vegetables:

We clean the fish of scales, cut its wings and wash it very well with cold water.Keep a few slices of pumpkin (10 slices), a few mushrooms (3-4) and a clove of garlic to place in the pan over the fish. Chop the mushrooms, zucchini, green onions, dill, parsley, basil and finely chopped garlic.Put 2 tablespoons of olive oil in a pan and add the mushrooms, zucchini and green onions one at a time.After about 5 minutes add the garlic and greens. Season with salt and pepper to taste and let them simmer for another 5 minutes.We fill the fish with vegetables and then we tie it with kitchen thread.Place the fish in a pan and season with salt and pepper.Add the pumpkin slices, cherry tomatoes, mushrooms and fish. After squeezing a little juice on top, put 2 slices of lemon and the sliced ​​garlic clove. Put it in the preheated oven at 230 degrees for about 1 hour and 10 minutes.It is very tasty, fragrant and juicy, I wholeheartedly recommend this recipe. It can be served with rice, potatoes, yogurt sauce with garlic, salads.

Complexity

Good appetite!

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Pumpkin stuffed in the shell

Preheat the oven to 6/200 ° C. Cut in half 2 elongated pumpkins (about 1kg). Spoon the core with a spoon and remove the seeds, then cut them with a knife. Grease the top with 1 & frasl2 tablespoon of ready-made pesto sauce, salt and pepper.

Cover them with parchment foil and bake them in the oven for about an hour, until they soften.

Put in a pan 1 onion, cleaned and chopped, and 1 tablespoon olive oil. Cook for 25 min. Add 250g chopped tomatoes and 4 slices of chopped bacon. Fry for 20 minutes, add 100 g of spinach leaves, 2 tablespoons of pesto sauce, 100g of feta cheese, chopped, and 50g of sun-dried tomatoes, drained and chopped, salt and pepper.

Remove the pumpkin from the oven. Spoon a little core, mix it with the vegetables and fill the pumpkin. Sprinkle 20g of feta cheese and 2 tablespoons of sunflower seeds and bake for another 10 minutes.


Stuffed zucchini

For today, we recommend something more dietary and different. The stuffed zucchini recipe has the advantage that it is easy and can be tasted by dieters. Everything is to have the necessary ingredients at hand.

Ingredients and quantities:

4 small pumpkins, 10 cm long
2 teaspoons olive oil
1 large onion, sweet, chopped
1/4 cup edible chestnuts, cut
1/4 cup fresh parsley
1 tablespoon dry white wine
1 tablespoon flour
croutons made from a slice of bread
1 tablespoon fresh lemon juice
sea ​​salt and pepper to taste

Method of preparation:

1. Put the oven on and heat it to the right heat.
2. Cut the zucchini in half lengthwise and carefully remove the core. It is set aside in a bowl.
3. Put the pumpkin halves in a pan greased with oil, aside.
4. In a frying pan, heat the olive oil. Add the onion and cook for 3 minutes, stirring.
5. Add the zucchini core, chestnuts, parsley and wine and bring to a boil.
6. Reduce heat, add flour and leave for another 2 minutes, until the composition thickens. Remove from the heat, add the croutons and lemon juice and add sea salt and pepper to taste.
7. Fill the zucchini in the pan with this composition. Grease the top with oil and bake for 15 minutes.
Serve immediately.


Pasta with zucchini and asparagus

Prepare: zucchini, garlic, pasta, asparagus, olive oil, basil pesto, mozzarella, spices.

Cook the pasta. In the meantime, cut zucchini sliced ​​and add over each garlic, salt and pepper. Zucchini slice put it on the grill. Wash the asparagus, cut off the ends and add salt over it. Put it in the pan in which you are preparing zucchini and keep it on the fire for a few more minutes. Add 2 tablespoons of olive oil and pepper, then the macron. Put everything on a plate, sprinkle with pieces of mozzarella and pour over the basil pesto.

Pumpkin cakes

Prepare: zucchini, onion, 60 g of flour, natural yogurt, chives, spices, a tablespoon of oil.

Cut on the grater courgettes on thick eyes, cut onions. Add vegetables, flour and spices. Mix everything so that a thick mass is formed. Put it on hot oil, forming small fritters out of it. Meanwhile, mix the natural yogurt with the chives and basil, season to taste. serve pumpkin pancakes baked with sauce.


Zucchini stuffed with couscous

Among the dwarf's favorite vegetables is zucchini. In fact, he is second only to spinach. I thought of presenting the zucchini in another form, that is, stuffed. Something fast and simple, because it's a building and the oven makes the heat even greater.

1 clove of finely chopped garlic or grated

1 teaspoon of oregano

1 tablespoon lemon juice

salt to taste / preference or not at all

First and foremost, I solved the couscous part. I put it in a bowl and mixed it with parsley, dill, oregano and garlic. I poured hot water over it and let it hydrate. I put a little more water than usual. Before filling the zucchini, I added the lemon juice.

I cleaned and cut the zucchini for a long time. With a spoon I removed the soft part with seeds. I filled the zucchini with couscous and placed it in a yena bowl in which I put a little water, about a finger. I covered the bowl with baking paper and put it in the oven at 180 degrees for 20-25 minutes, until the zucchini has softened. From time to time I went and put more juice left over the couscous so that it doesn't dry out.


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