Recipe for stuffed zucchini, with the addition of tomato juice, is a part Mediterranean i Arabic kitchen. Also, by using soy flakes, instead of beef, this stuffed recipe zucchini, it is easy to adjust vegetarian feed.
Stuffed Zucchini - Recipes & Cookbook
The recipe for stuffed zucchini, with the addition of tomato juice, is part of Mediterranean and Arabic cuisine.
- 4 pieces of zucchini
- 500 g beef (minced)
- 60 grams of rice
- 1 piece of egg
- 1 head of red onion
- 2 tablespoons parsley (fresh, chopped)
- 1 tablespoon dill (fresh, chopped)
- so
- beaver
- beef broth
- 1 cloves of garlic
- 500 ml tomato juice
- olive oil
- Wash the zucchini well. Remove the end of the zucchini, which was connected to the stem. Cut each zucchini in half. Carefully hollow out each zucchini, so as not to damage or pierce the skin. Leave the cleaned zucchini in salted water for 10 minutes.
- Heat olive oil in a pan. Add chopped red onion and fry until translucent. Add minced meat and fry for a few minutes. Finally, add the rice and fry for a few more minutes. Remove from heat and let cool slightly.
- Add one beaten egg to the mass of meat and rice and mix until the mass is uniform. Then add chopped garlic and parsley, dill, as well as salt and pepper to taste. Mix well. Fill all the zucchini with this stuffing mixture.
- Grease the baking dish with olive oil. Order the stuffed zucchini. Add about 2 dl of beef broth (if you don't have it, use lukewarm water). Pour the tomato juice over the zucchini. If desired, you can add a few pieces of sliced ripe tomatoes and place them between the zucchini. Also, if you wish, you can add a little cinnamon to the tomato juice for a better aroma.
- Bake in the oven at a lower temperature (about 150 C), about 1 hour and 15 minutes. Serve the zucchini in a large deep plate, covered with tomato juice, in which they were simmered, and as a side dish, serve sour milk.
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