Stuffed zucchini - zucchini are often on our menu, I combine them in various ways, and one of my favorites is this one. A little more work regarding the preparation, the cleaning and deepening are the biggest work, everything else is already easier. But that's why they are cooked without much supervision.
Stuffed Zucchini - Javorka Filipović - Recipes and Cookbook online
Stuffed zucchini - zucchini is often on the menu at our place, I combine it in various ways, and one of my favorites is this one. A little more work regarding the preparation, the cleaning and deepening are the biggest work, everything else is already easier. But that's why they are cooked without much supervision.
- 5 pieces of zucchini (medium)
- 400 g of ground beef
- 1 onion
- oil (a little)
- 1 cups of rice
- 1 piece of egg
- water (if needed)
- 2 pieces of tomatoes
- Sauté a finely chopped onion in a little oil, add the meat and fry everything together until the meat changes color. Add the washed and drained rice, stir to combine the ingredients and remove from the heat. Season to taste with salt, pepper and sweet paprika. I add 1 egg to the cooled filling so that everything is well combined.
- Wash the zucchini, cut off the tops and bottoms, and peel them with a paring knife. Cut each zucchini in half, you will get 10 halves. Scoop out each half with a spoon, being careful not to puncture the bottom or sides. Try to hollow out as much as possible and get equal halves. This is important because of the length of cooking.
- Arrange the halves of the hollowed-out zucchini in a deep pan, fill each one with meat filling and add thinly sliced tomatoes on top, which will serve as a cover to stop the filling from leaking during cooking.
- Fill the zucchini with water up to the level of the filled halves, press on top with a small plate and let them cook. When the liquid in the pot boils, reduce to medium heat and cook for 1 hour. During this time, the rice and meat will be cooked, and the zucchini will not fall apart.
- Someone makes a splash at the end, white or red, but I serve them without splash. If you are making a spread, fry 1 tablespoon of flour in a little oil until golden, you can also add a little paprika and pour it over the cooked zucchini. Turn off the stove and leave it for a few more minutes to simmer everything together.
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