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Stuffed zucchini in the oven

Stuffed zucchini in the oven

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Peel a squash, grate it and squeeze the juice. It is cut in half both in length and width. Peel a squash, grate it and squeeze the water.

The chicken pipette is washed and then cut into strips. Peel a squash, grate it and slice it. Heat the oil in a pan and then put the meat and mushrooms. Add a little salt and leave to harden until the water left by the mushrooms evaporates. At the end, add the donut paste, mix well and set aside.

In a bowl put the cream of telemea, egg, finely chopped red onion, zucchini on a large grater, crushed garlic, finely chopped parsley, salt to taste, pepper and paprika. Mix well and set aside.

Drain the pumpkin halves and place in a pan greased with butter. In each half put 2-3 lbs of meat with mushrooms, then pour with a spoon the composition of telemea cream. Fill the pumpkin halves well, cover the tray with aluminum foil and bake at 180 degrees for about 30-40 minutes. Check with a fork if the zucchini has penetrated. Remove the aluminum foil and bake for about 15 minutes.

Grate the goat's cheese over the pumpkin and put it back in the oven until it is nicely browned on top.

Serve as such with sour cream or yogurt. Good appetite!

Baked stuffed pumpkin: The recipe that ensures a delicious dish

Cristina Popescu

Cooked in summer in all its forms, pumpkins are a delight if we fill them with minced meat and prepare a sauce with cream and tomatoes.

We find the recipe for tasty food at the late gastronome Radu Anton Roman, in the work of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).


  • 1.5 kg of larger pumpkin
  • 2 stuffing tomatoes
  • 100 g butter
  • 4 eggs
  • 1 link dill
  • 1 onion
  • 500 g lean minced veal
  • salt, pepper, as you wish and health
  • Boil 2 eggs for 10 minutes

Method of preparation:

Chop the onion, boiled eggs and dill. Saute the meat in butter over medium heat, stirring constantly for twenty minutes to add flavor to the dish. Mix everything, meat, 2 raw eggs, mince, salt, pepper.

Peel a squash, grate it and squeeze the juice. 7-8 cm in diameter, which is good for our food. Remove the core and dig a little into the wall with a spoon to make room for the filling. Fill the zucchini, cover with slices of tomatoes.

  • 2 tablespoons butter
  • 1 link dill
  • 1 onion
  • 4 ripe tomatoes
  • 1 cup sour cream

Finely chop the onion. Cut the tomatoes into cubes. Heat the butter, put the onion to brown, quench it with tomatoes and zucchini core.

In a saucepan greased with a little butter, place the pumpkins with the lid up. Pour the sauce, water almost to cover them, put in the oven at the right heat, cover, 1 hour. Chop the dill. It turns out 5 minutes, to brown, the juice has decreased. Pour the cream, leave it to boil for three minutes. Sprinkle with dill, now they can't be better.

Stuffed zucchini in the oven

The method of preparation for stuffed zucchini in the oven is similar to that of stuffed eggplant. The taste is sweeter than eggplant, which tends to become bitter later in the fall.

The principle is the same: some & # 8220boats & # 8221 made of zucchini cut into lengths and hollowed out, in which a mince of various vegetables, meat and rice is placed. The core is not thrown away but chopped and used in the filling only if the seeds are small and soft. If the seeds are hard, make the filling without the core of the zucchini. If you are fasting, do not add meat or you can replace it with boiled and chopped soy or mushrooms.

A little history about the pumpkin

Known as zucchini or courgette, zucchini are summer vegetables, harvested in an immature state, before the shell hardens. The color can be different, from light green to dark green, sometimes with shades of gray, orange or yellow.

They are thought to have originated in Mexico and South America, where there is evidence that they were cultivated 7,000 years ago. They became very popular in 19th century Italy, hence the name zucchini (pumpkin = pumpkin). They are grown in temperate areas, and their flowers are also considered delicacies.

From a nutritional point of view, pumpkins contain vitamin B12, potassium and vitamin A.

The Japanese prepare pumpkin flowers stuffed and given through tempura dough. The Mexicans add it to soups or quesadilla filling, the French add it to ratatouille or prepare it stuffed with tomatoes and bell peppers, the Bulgarians bake it on the grill or oil bath and serve it with yogurt, garlic and dill, and the Egyptians pull it in the pan. with tomatoes, onions and garlic.

Recipe: Baked stuffed zucchini

Ingredients for stuffed pumpkin
& # 8211 3-4 smaller zucchini (I made mixed, 2 zucchini that I cut in half lengthwise and 4 peppers) 800 gr chicken breast, a slice of bread, 1 onion, 5 tablespoons of rice, green parsley, 1 pepper, 1 carrot, 1 egg, salt, pepper, 2 tomatoes, oil

Ingredients for stuffed pumpkin sauce
& # 8211 5 tablespoons oil, 2 tablespoons flour, 1 cup water, 1 cup broth, celery leaves, 1 teaspoon sugar, salt, 1 tablespoon tomato paste

Preparation of zucchini stuffed with poultry
Wash the zucchini, grate the peel a little and cut it in half lengthwise. Remove the seeds and part of the core. Sprinkle with a little salt.

Meanwhile, prepare the filling. The chicken breast is chopped together with the slice of bread soaked and squeezed with water. The carrot is washed, cleaned and put on the grater. The rice is chosen, washed in several waters, until it remains clean. Heat 2-3 tablespoons of oil in a saucepan and add the grated carrot. Stir until soft and then add the rice. Add a little water and let the rice boil a little.

Mix the minced meat with finely chopped onion, finely chopped green parsley, finely chopped pepper. and half-cooked rice.

Meat preparation for stuffed zucchini

Add an egg, season with salt and pepper and mix all together. With this composition, fill the halves of the pumpkin and in my case the peppers. Put tomato slices on top.

Fill the zucchini with chopped

The stuffed zucchini and peppers are placed in a tray, sprinkled with a little oil and pour a cup of water. Cover the pan with aluminum foil and bake for about 40 minutes. From time to time, take the tray out of the oven and take the spoonful of the resulting juice and sprinkle the pumpkins on top.

Preparation of pumpkin sauce
Heat oil in a saucepan then add 2 tablespoons of flour. Mix and quench with a cup of broth and 1 cup of water. Add sugar, a pinch of salt and finely chopped celery leaves. You can also add 1 tablespoon of tomato paste. Let the sauce boil for a few minutes, until it thickens.

Baked zucchini stuffed with poultry
After about 40 minutes, remove the pan from the oven and pour the tomato sauce over the stuffed zucchini and peppers.

Pumpkins stuffed in the oven

If the sauce is too thick you can add a little more water. Put the tray back in the oven for another 10-15 minutes.

Zucchini stuffed with minced meat

Serve the stuffed zucchini sprinkled with finely chopped green parsley leaves and sour cream.


I've always liked them raw or semi-cooked better than well-cooked ones.

That's why I haven't even made stuffed pumpkins so far, but now I've made them twice in a week :))

I recommend them with confidence, they come out very good! And it is a recipe compatible with the Dukan diet, obviously & # 128578

about 600 g minced meat (I used turkey)

We make the filling. We put the meat to & ldquoprajit & rdquo in a non-stick pan with salt and pepper,

after about 10-15 minutes add the carrot and finely chopped onion.

Leave for a few minutes on the fire, covered, stirring from time to time, then put the tomato juice,

chilli (if you put) and 2-3 lg of water if needed and let it boil for about 10 minutes.

Turn off the heat and add the finely chopped garlic, dill and green onions.

Let it cool then put the beaten egg and mix well.

While the meat is on the fire, we take care of the pumpkins.

We cut the heads of the pumpkins and cut them in half in length (I didn't peel them anymore).

Dig the core with a teaspoon, being careful not to break the walls of the zucchini.

We steam them for about 15 minutes (you can boil them in boiling water for about 8-10 minutes, in a row).

Handle them carefully so that they do not break.

Put the cooked pumpkin halves on baking paper in the tray, put the filling in abundance

and bake in the preheated oven at 180 C for about 40 min.

Serve with a lot of yogurt (more than I put in the pictures).

If I put in pictures as much as I put on my plate, you would no longer see the yogurt zucchini & rsquo :))

Zucchini stuffed with meat, cook in the oven

This variant has been tested for about 70 years and remains current. It is from my grandmother's cookbook, published in the & # 821750, when it was still cooked with butter or lard and the cream was non-fat.

Preparation time 20 minutes

Cooking time 58 minutes

Total time 1 hour 18 minutes


  • 500 g lean pork or beef, minced
  • 2 pumpkins rather large
  • 1 large onion
  • 100 g fatty cream for cooking
  • 2 lg tomato paste
  • 2 lgr flour
  • 1 lg butter or lard
  • dill
  • 3-4 lg rice with round grain

1. The filling is like for sarmale. Boil the rice for 10-15 minutes, drain the water, mix with the meat, salt, pepper and optionally dill + diced onion and cook in 2 tablespoons of oil. I forgot to boil the rice, I realized from the pictures :). & # 8230 and I only had long grain rice. I recommend it to be round.
2. Wash the pumpkins, dry them in a towel, cut their stalks and peel them if they are large. Slice them lengthwise and remove the seeds with a metal spoon. You will get 4 ships.
3. Fill with the fingers in layers and at the end and over the edges. Fry them in 2 tablespoons of oil and then take them out on an absorbent napkin.
4. In another pan, melt 1 tablespoon of butter, and fry just a little with 2 teaspoons of flour. Always stir so as not to make lumps. Add the tomato paste dissolved in 200 ml of water and sour cream. Homogenize and turn off the heat.
5. In a yena or ceramic baking dish, place the zucchini and pour the sauce. Bake at 180 degrees for 40 minutes or more, depending on their size. After baking, I baked them for another 15 minutes, I wanted them to be browner. It is eaten plain, in sauce, or with sour cream. Sprinkle with chopped dill for serving.
Liv (e) it!

PUMPKINS stuffed with cheese in the oven

Zucchini stuffed with cheese and baked in the oven are a delight. They prepare very quickly and are ready in 30 minutes. Try this recipe while the pumpkins are in season.

The main therapeutic properties of pumpkins are diuretics. Administered in the form of juice, pumpkins have easy effects laxatives. They are especially recommended in the diet of people suffering from intestinal or renal disorders, arthritis, rheumatism, diabetes or chronic heart diseasee.

Stuffed Zucchini, in the Oven

They contain significant amounts of mineral salts, in particular potassium (270 mg), phosphorus (30 mg), calcium (15 mg) as well Vitamin A (230 mg) and antioxidants beneficial to the eyes.

Pumpkin stuffed with cheese - recipe

• 6 pumpkins
• 200 g of cottage cheese
• 200 g of cream
• 100 g of telemea
• 2 eggs
• 3 links of dill
• 100 g of butter
• salt and pepper to taste

Choose the right size pumpkin. Wash them without peeling them. Cut them lengthwise in half. Remove the inside with seeds and dig a little. Scald them briefly in salted water. Don't let them soften.

Take them out through a sieve and let them drain well.

In the meantime, you can prepare the cheese filling. Mix the two types of cheese in a large bowl (the telemeau can be put on a grater, and the cottage cheese crushed with a fork). Add the cream, eggs, finely chopped dill and your favorite spices. Stir until smooth.

Fill each half of the pumpkin with the cheese and dill paste. On top, sprinkle with grated butter or chunks. Place the stuffed zucchini in an oven tray or saucepan with a little water.

Put the bowl in the hot oven and let the zucchini cook for about half an hour.

Serve warm, with sour cream and chopped dill on top.

Article sources:
1. "Healing and Purification Through Food and Fasting", Liviu Gheorghe, Mihai Minoiu, Ilie Tudor, Călin Ianța
2. "Health Through Seeds, Vegetables and Fruits", Ovidiu Bojor, Catrinel Perianu

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pumpkin stuffed with cheese and rice & # 8211 Recipes Horia Varlan


  • 3-4 medium zucchini, clean the ends and wash
  • 1 peeled onion
  • 2 tablespoons round grain rice
  • 200 g of Telemea cheese
  • 50 g of cheese
  • 1 glass of sour cream
  • 2 tablespoons sunflower oil
  • 1 teaspoon chopped parsley
  • 2 tablespoons homemade breadcrumbs
  • 1 teaspoon salt
  • half a teaspoon of paprika

Cut the pumpkins in half lengthwise, then peel them and hollow them. Preheat the oven to 175 degrees, place the zucchini upside down in an oiled pan and bake for 10-12 minutes, then refrigerate.

While the zucchini is cooking, heat the remaining oil in a saucepan and sauté the onion, then add the core of the zucchini, stirring gently until the juice left by them has evaporated. Next, grate the telemeau in a bowl, using the large-mesh grater, then clean the grater and grate the cheese in another bowl.

Boil the rice with a glass of water and salt. After 20 minutes, mix the rice with the pumpkin sauté, grated Telemea cheese, paprika and greens. Fill the zucchini with this mixture, then place them back in the pan, pour the cream on top and sprinkle with breadcrumbs and grated cheese.


Baked zucchini & # 8230..good, easy to make and quite dietary.A summer dish that can be eaten both hot and cold, simple, with salad or as a side dish to a steak. Whatever you decide to consume, it is definitely worth a try!

Preparation time: 30-35 minutes

Quantity: approximately: 6-8 servings


  • 3-4 medium zucchini (or zucchini)
  • fresh cow cheese -500g
  • cream (12-24% fat) & # 8211 150 g
  • 3 eggs
  • 3-4 dill threads (to taste)
  • 2 cloves garlic (crushed)
  • salt
  • pepper
  • cheese (optional)

Method of preparation:

Take the zucchini, wash them, peel them, then cut them into two equal parts.

Using a teaspoon, remove the central part with seeds from each half.

In a bowl, mix the cottage cheese, sour cream, the three eggs, finely chopped dill, crushed garlic. Mix well and season with salt and pepper to taste.

Video: Κολοκυθάκια Γεμιστά με Αβγολέμονο. Kitchen Lab TV. Άκης Πετρετζίκης (August 2022).