Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, stuffed round zucchini. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Gorgeous, healthy, and perfect for fall stuffed Zucchini rounds are both decorative and delicious.
Stuffed Round Zucchini is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Stuffed Round Zucchini is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Round Zucchini:
- Take 2 small red onions, finely chopped
- Prepare 2 small red bell peppers, finely chopped
- Prepare 6-8 small round zucchini
- Get 3 cloves garlic, minced
- Prepare 10.5 oz button mushrooms, diced
- Take 1 carrot, diced
- Prepare 2 teaspoons smoked paprika
- Make ready 2 teaspoons marjoram
- Make ready I teaspoon thyme
- Get 1.5 cups cooked lentils
- Make ready O.5 cup tomato sauce
- Take 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Take A few grinds of black pepper
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. 📋 Stuffed Round Courgettes; What zucchini to use. For this recipe I like to use round zucchini as they are easy to fill, but you can also use long zucchini cut lengthwise.
Steps 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 😀
Whatever zucchini you will be using this is a very easy recipe you can make ahead of time. It is a complete meal with vegs, proteins and carbs. The round zucchini is more photogenic, but the regular zucchini has as an advantage that the stuffing gets nicely browned and slightly crispy. I really liked the result and actually liked this better than the stuffed zucchini I made before. These stuffed zucchini can be served as an appetizer or as a side.
So that is going to wrap it up for this exceptional food stuffed round zucchini recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
