Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed round zucchini. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Stuffed Round Zucchini is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Stuffed Round Zucchini is something which I’ve loved my whole life.
Check Out Top Brands On eBay. Another way to use the leftover zucchini flesh is to make a lighter version of this Stuffed Round Zucchini dish — without ground beef. Follow the recipe and the directions, but in place of ground beef, use the chopped leftover zucchini flesh. Add the zucchini flesh to the cooked bacon and cook the zucchini until soft.
To get started with this particular recipe, we must prepare a few components. You can have stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Round Zucchini:
- Make ready 2 small red onions, finely chopped
- Take 2 small red bell peppers, finely chopped
- Prepare 6-8 small round zucchini
- Get 3 cloves garlic, minced
- Make ready 10.5 oz button mushrooms, diced
- Prepare 1 carrot, diced
- Take 2 teaspoons smoked paprika
- Prepare 2 teaspoons marjoram
- Make ready I teaspoon thyme
- Get 1.5 cups cooked lentils
- Make ready O.5 cup tomato sauce
- Get 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Make ready A few grinds of black pepper
These stuffed zucchini can be served as an appetizer or as a side. I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. It is best to choose the smaller sized round zucchini, no more than four inches across as the larger ones are simply full of seeds. You could certainly use regular medium sized zucchini to stuff instead.
Instructions to make Stuffed Round Zucchini:
- Preheat the oven to 400°F (200°C).
- Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
- Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
- Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- Place them in a baking dish and put their tops back on.
- Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- Let cool for a couple of minutes before serving.
- Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
It is best to choose the smaller sized round zucchini, no more than four inches across as the larger ones are simply full of seeds. You could certainly use regular medium sized zucchini to stuff instead. Eight-ball zucchini is a round, softball-sized variety of summer squash. You can find it at farmers' markets, or purchase it from specialty produce purveyors such as Frieda's (www.friedas.com). This recipe is equally delicious when made with the more commonly found long, slender zucchini squash.
So that is going to wrap this up for this exceptional food stuffed round zucchini recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
