I use zucchini from the beginning to the end of the season. As their season has been extended, they are represented in my menu for almost half the year. Most often, I prepare grilled and stuffed zucchini.
Recently, in our markets, you can find zucchini of different shapes and colors - white, green, yellow, dotted, with screws...
For stuffing, round-shaped zucchinis are the most suitable for me, and smaller ones - the size of a medium apple, for example. Of course, you can use the zucchini you have.
I bought a lot of zucchini and decided to fill them in the usual way - soy, rice, spices, tomatoes... But I realized that I didn't even have a grain of rice in the kitchen, so I decided on millet. When it comes to food preparation, I don't lack imagination.
Also, I decided that this dish should be dominated by spices with a special accent on ljupčac (magi herb) and soy sauce.
Otherwise, you can fill the zucchini with whatever you want - meat, rice, buckwheat, vegetables...
The measures are more or less indicative.
Stuffed zucchini, ingredients:
- 1 medium onion
- 1 carrot
- 3 tablespoons olive oil
- 1 cup millet
- spices: coriander leaf, maggi leaf, curry, hot pepper (chili), allspice, cumin, garlic...
- soy sauce, to taste
- sea salt, to taste
- 3 dl of tomato juice
- zucchini as needed, 7-8 pcs.
Stuffed zucchini, preparation:
- Cover the millet with water so that it soaks and cook until it partially softens, until it absorbs the water.
- Fry finely chopped onion and grated carrot in hot oil, add spices and fry for a few more seconds.
- Add millet and mix.
- Finally, add soy sauce and salt.
- Hollow out the zucchini, but do not throw away the inner parts of the zucchini, but place them in the baking tray in which you will bake them.
- Fill them with millet mixture, pour tomato juice and cover them with zucchini rings, tomatoes, potatoes or zucchini tops like I did.
- Pour the rest of the filling into the pan.
- Add the remaining tomato juice and a cup of water.
- Cover with foil and bake for about half an hour at 200 degrees.
- Remove the foil and bake for as long - until the zucchini is golden brown.
- You can cook the stuffed vegetables on the stove.
Adjust the amount of spices to your taste. For stuffed zucchini, you can use fresh tomatoes instead of juice. Peel and blend half a kg of tomatoes. You can make stuffed zucchini in the same way as peppers - fill them with a mixture of meat and rice.
Christina Gaspar
Kristina Gašpar, blog Domačica za vas >>>
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