Stuffed zucchini. Zucchini stuffed with minced meat and baked in the oven Stuffed zucchini with minced meat baked in

Zucchini is a simple, versatile vegetable that can be used to prepare a variety of dishes. The dish of stuffed zucchini with minced meat deserves special attention.

Zucchini for stuffing is cut into barrels, rings or boats. The filling may vary depending on your preferences.

Pamper your household with a delicious and beautiful dish, prepare “boats” of zucchini with minced meat in the oven.

Let's prepare the products according to the list.

Let's start by preparing zucchini "boats". Wash the zucchini and cut it into 2 halves. Using a teaspoon, scrape out the pulp from each half, leaving a layer of 8-10 mm of pulp around the edges. For convenience, the outline can be outlined with a knife.

Lubricate the inside of the “boats” with vegetable oil and place them on a baking sheet, skin side up. Place in an oven preheated to 180 degrees for 15-20 minutes.

While the “boats” are in the oven, prepare the filling.

Heat a frying pan with oil (1-2 tbsp), add finely chopped onion and garlic. Fry until soft, stirring.

Cut 80 g of zucchini pulp into small cubes and place in a frying pan with the fried vegetables, mix and fry for another 5 minutes.

Place the prepared vegetables in a separate container, straining out the oil.

Add a little more oil to the same pan, add the minced meat and fry for about 10 minutes, breaking up any lumps with a spoon. Cool the finished minced meat.

Grate the cheese on a coarse grater. Finely chop the greens.

In a container, mix minced meat, fried vegetables, cheese, and herbs. Add salt and pepper, mix. The filling is ready.

Place the “boats” on a baking sheet lightly greased with oil. Salt them a little and fill them with the prepared filling.

Cut the tomatoes into half circles and place them on top of the filling. Sprinkle them with salt and pepper.

Place the zucchini boats with minced meat in the oven, preheated to 180 degrees, and bake for 30-40 minutes. We check the readiness by the softness of the zucchini.

Sprinkle the finished zucchini with grated cheese (30 g) and put it in the oven again for 1-2 minutes. Once the cheese has melted, remove the pan from the oven.

Sprinkle boat-shaped zucchini stuffed with minced meat in the oven, sprinkle with chopped herbs and serve as a separate dish.

I would like to offer you a summer day dish today. These will be very juicy and tender stuffed zucchini with minced meat and cheese. We will bake them in the oven. To save preparation time, use ready-made minced meat for stuffing, otherwise just make it yourself by grinding the meat in a meat grinder. The presence of fried vegetables and cheese in the meat filling gives the zucchini a special piquant flavor.

Zucchini can be stuffed in two ways. The first method involves cutting the zucchini lengthwise into two parts and removing the middle from it. The result is boats, which are then stuffed with filling and baked in the oven. The second method is that we will make small stuffed stumps from zucchini. We offer this option in our master class with step-by-step photographs.

Taste Info Second: zucchini and eggplant

Ingredients for 3 servings:

• medium-sized young zucchini 3 pcs.;
• onions 1 pc.;
• carrots 1 pc.;
• minced pork and beef 270 g;
• garlic 2 cloves;
• cheese 70 g;
• sour cream 100 ml;
• vegetable oil 2 tbsp. l.;
• pinch of salt;
• ground black pepper pinch;
• parsley 2 sprigs.

How to cook stuffed zucchini with minced meat and cheese in the oven

For stuffing, you can use zucchini of different shapes and ripeness. Young zucchini for stuffing must be rinsed and cut into bars. For example, one medium zucchini can be cut into five pieces. If you have zucchini with a thick, ripe skin, simply remove it with a vegetable peeler.


Using a teaspoon, carefully remove the inside to create cups. If these are young zucchini, then finely chop this inside and set aside for the filling. Do not use the inner part of mature zucchini for this dish; it is tough due to the seeds.


For the filling, finely chop the onion and grate the carrots on a coarse grater.


Grind the minced pork and beef in a meat grinder in advance. If you wish, you can use minced chicken or plain pork without additives for this recipe.

In vegetable oil, sauté onions, carrots and zucchini (cut out, chopped part) over medium heat. Add salt to the vegetables to taste and squeeze out a clove of garlic, sprinkle with ground pepper. From the frying pan, add the vegetable mixture to the minced meat.


Stir the minced meat and add finely chopped parsley to it.


Grate all the hard cheese and add one handful to the minced meat.


Place the zucchini cups on a baking sheet on parchment paper. Fill the zucchini with minced meat. Place stuffed zucchini in a hot oven at 180 degrees. Bake the zucchini for 20 minutes.


To make stuffed zucchini with a spicy and tasty top, I suggest preparing a sour cream and cheese dressing. To do this, mix sour cream with grated cheese. If you have a piece of blue cheese or Parmesan cheese, add it. Aged cheeses reveal their aroma very well when baked and give the dish an excellent taste.


Spread the dressing on top of the stuffed zucchini and bake for another 15-20 minutes.

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Ready stuffed zucchini can be served immediately after cooking or already cooled.

Inside the stuffed zucchini you get a very juicy and tasty filling.


When serving this dish, garnish it with a sprig of parsley and you can additionally pour sour cream on top of the zucchini.

Zucchini with minced meat in the oven is a great option for a summer dish. Although they can be successfully prepared in winter, because zucchini keeps well for several months. In the article you will find four basic recipes, which you can then make adjustments to and get a new taste each time.

Zucchini is a very docile vegetable. They are not difficult to prepare and go well with any food, they “love” aromatic herbs and spices. It turns out very tasty or.

Zucchini with minced meat “Boats” in the oven

Zucchini with minced meat prepared according to this recipe will not only be tasty, but will also turn out very beautiful. Therefore, they can also be placed on the holiday table as a hot dish.

Ingredients:

• three young zucchini;
• large chicken fillet;
• one tomato;
• onion head;
• fresh basil and dill;
• three cloves of garlic;
• mayonnaise;
• salt and ground black pepper to taste;
• refined oil for frying;
• piece of cheese.

Preparation:

First of all, let's prepare the zucchini. We will wash them thoroughly, since there is no need to remove the skin from the zucchini. Cut off the ends on both sides and carefully cut each in half.

Now, using a spoon, you need to remove the middle from each particle. But this must be done carefully so as not to break the peel.

Do not throw away the pulp; it will be used as part of the filling.

All our halves of zucchini need to be brought into this form. Now the future boats need to be salted and peppered on both sides: both inside and outside.

Additionally, grease each piece with “odorless” sunflower oil and place it on a baking sheet, also greased with oil.

Please note that they need to be laid out upside down.

Bake zucchini at a temperature of 180°C for 15 - 20 minutes.

Place the zucchini in a preheated oven.

While the zucchini is baking, let's prepare the filling. Chicken fillet must be chopped. If desired, it can be replaced with ready-made minced chicken or any other meat.

Fry the chopped chicken until cooked. Let's put it aside for now and move on to the onions. It must be cut into half rings.

And lightly fry in the same pan in which the chicken fillet was cooked. Add chopped zucchini pulp to it and bring the vegetable mixture until cooked.

Grind the tomato and herbs. Let's mix them.

Add chicken fillet, grated cheese, mayonnaise and squeeze garlic into the mixture. Mix.

Then put the cooled zucchini in a bowl and mix again.

Now it's time to stuff our partially cooked zucchini. Place the prepared filling into the “boats”, place them on a baking sheet and sprinkle with cheese.

Place the baking sheet in a preheated oven at 180°C and cook the zucchini until the cheese melts.

Stuffed zucchini with minced meat, baked in the oven - a simple recipe

Zucchini can be stuffed in another way - cut into thick rings, take out the middle and fill it with prepared minced meat.

Ingredients:

• 3 – 4 young zucchini;
• two onions;
• any minced meat;
• tomato paste - one large spoon;
• sour cream – 200 – 250 ml;
• piece of cheese;
• lemon juice;
• vegetable oil;
• salt and pepper.

Preparation:

Wash the vegetables thoroughly under running water and cut into thick rings.

Using a small spoon we need to scrape out the entire core. But the bottom should remain. You will get some kind of cups.

The wall of the zucchini should remain about the thickness of your little finger.

Now let's start preparing the filling. Cut the onion and zucchini pulp into small cubes, and then cook this mixture in a frying pan until the zucchini is completely cooked.

In a deep bowl, mix all the ingredients: minced meat, onion-zucchini mixture, a tablespoon of tomato paste. Stir and add lemon juice, chopped dill, two tablespoons of oil. Salt and pepper to taste.

Turn on the oven at 180°C - let it heat up. And we begin to fill the zucchini rings with the prepared minced meat. But there is no need to do this too tightly.

Place the stuffed zucchini like “soldiers” in any baking dish of suitable size. And put it in the oven for 20 minutes.

Now you need to prepare the filling. Add salt to the sour cream, add herbs and stir.

Now we take out the zucchini and generously pour the dressing over them, sprinkle grated cheese on top and put them in the oven again for another 20 minutes, but at a temperature of 160°C.

And everything is ready. You can invite everyone to the table. Bon appetit!

Minced zucchini in the oven with vegetables and cheese

Zucchini with minced chicken, vegetables and cheese turns out surprisingly tender and tasty. You can use ground pork or ground beef if you wish, depending on your personal preference. To make the taste of zucchini even more interesting, you can add fried mushrooms to the minced meat.

Ingredients:

• minced chicken – 400-500 grams;
• one large zucchini;
• onion;
• carrot;
• large tomato;
• salt;
• pepper;
• greenery.

Preparation:

Wash the zucchini and peel it if it is already overripe.

For young specimens, you can leave it - it is tender enough to be completely baked.

We cut the vegetable into rings - choose the thickness yourself - and clean out the entire middle. So that the pulp does not disappear, you can make zucchini pancakes from it, it will turn out very tasty.

Now let's take care of the onions. Cut it into cubes and send it to a frying pan to fry until golden brown.

Then grate the carrots and add them to the onions. Let's fry them together.

Place the zucchini rings on a baking sheet. It can be greased with oil, or it can be covered with baking paper.

Place the fried vegetables in the minced meat, salt it, pepper it and mix.

And arrange it among the zucchini rings. Then we cut the tomato into thin slices and place it on each ring, like a lid. Sprinkle a layer of cheese on top, put a spoonful of mayonnaise and put it in the oven.

You need to bake the zucchini for about 50 minutes at 180°C.

Zucchini with minced meat in an omelet

If you don’t have time to stand at the stove, but you need to cook something hearty quickly, try making zucchini with minced meat, baked in an omelet. If you take minced chicken, you get a low-calorie dietary dish.

Ingredients:

• one zucchini;
• minced meat – 300 grams;
• rice - a quarter cup;
• large tomato;
• piece of cheese;
• milk - half a glass;
• eggs – 2 pieces;
• oil.

Preparation:

1. First of all, let's deal with the zucchini. It must be washed, cut into not too thick circles and the middle removed from them. Add salt on all sides and fry until fully cooked.
2. The rice must be boiled and added to the minced meat. Add salt and pepper to taste. Add a little tomato paste or pieces of finely chopped tomato to the minced meat.

If desired, you can stir in black pepper or a little garlic.

1. Grease a baking dish with oil and place zucchini rings on the bottom. Fill all the centers with prepared minced meat.
2. Now you need to prepare the omelette mixture. You need to beat the eggs with milk. Pepper and salt the mixture.
3. Pour it over our stuffed rings and sprinkle grated cheese on top.

Place the zucchini in an oven preheated to 180°C. They cook in about 30 minutes. Bon appetit!

I suggest you watch a video recipe for cooking zucchini with minced meat under a cheese coat in the oven

Bon appetit and see you new recipes!

Recipe for stuffed zucchini - an extensive base for the culinary space! You can fill them with anything - meat, mushrooms, any vegetable mixture, add rice, cheese, herbs, favorite spices, etc. to the main set. The choice, as always, is unlimited and remains up to the cook, but today we will look at the most popular version of this dish - we are preparing stuffed zucchini with minced meat, baked in the oven.

A large amount of meat mass with a sweetish carrot and onion sauté is an ideal and universal filling, and together with sour cream and under a thick cheese crust it becomes even more juicy and “expressive”.

Ingredients:

• young zucchini - 700 g;
• minced meat (any) - 200 g;
• onion - 1 small head;
• carrots - 1 pc.;
• cheese - 70-80 g;
• tomato paste - 1 tbsp. spoon;
• sour cream - 5 tbsp. spoon;
• salt, pepper - to taste;
• vegetable oil (for frying) - 2-4 tbsp. spoons.

Stuffed zucchini with minced meat, baked in the oven - recipe

1. For stuffing, we choose young zucchini with thin skin - we leave the mature, overripe fruits for another recipe (for example, for). We cut each zucchini crosswise and divide it into 3-4 parts.
   
2. Using a teaspoon, scrape out the core of each piece, leaving thin walls and bottom. Thus, we get vegetable “cups” - blanks for filling with minced meat.
   
3. Let's prepare the filling. Finely chop the onion and fry it in vegetable oil. Keep on fire for 3-4 minutes, do not forget to stir.
   
4. Next, add the coarsely grated carrots. Continuing to stir, sauté the vegetable mixture for the next 3-4 minutes.
   
5. Add minced meat to carrot and onion frying. Break up all the large meat pieces with a spatula and stir the mixture periodically. We wait until the red-pink minced meat completely changes color and turns gray-beige (this will take about 10 minutes).
   
6. Finely chop about half of the squash pulp and add it to the minced meat (the rest can be left for preparing stews or other dishes). Next add tomato paste and 4 tbsp. spoons of sour cream, salt/pepper. Stir, keep the mixture of meat and vegetables on the fire for another 1-2 minutes.
   
7. We put our blanks into the mold. If you want to get the most softened zucchini, before stuffing and sending it to the oven, you can boil them in salted water for about 5 minutes (lovers of baked zucchini with a light “crunch” skip this step). Lightly sprinkle the zucchini “cups” with salt and pepper and stuff them tightly with the meat mixture.
   
8. Lightly grease the surface of the stuffed zucchini with a spoonful of sour cream. Then sprinkle with grated cheese.
   
9. Place in an oven preheated to 180 degrees for 30-40 minutes.
   
10. Serve the dish hot.
    

Stuffed zucchini with minced meat, baked in the oven, ready! Bon appetit!

You can prepare a large number of tasty and healthy dishes from young zucchini. They serve as the basis for silky puree soups, vegetable salads, add a rich taste to main dishes, even sweet pastries with their participation turn out excellent.

Many of us associate stuffed vegetables with cabbage rolls and stuffed peppers. Less known are tomatoes and stuffed potatoes. And stuffed zucchini and eggplant stand completely aside.

Stuffed zucchini with minced meat baked in the oven - step by step photo recipe

In fact, you can cook stuffed zucchini in different ways: in a frying pan, in the oven, in a slow cooker, steamed and even on the grill. It all depends on your capabilities and the size of the zucchini. Small ones can be stuffed by cutting them into halves. Larger zucchini is prepared by cutting into round pieces.

Cooking time: 1 hour 30 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1 pc.
• Buckwheat: 100 g
• Minced meat: 400 g
• Carrots: 1 pc.
• Onions: 1 pc.
• Tomatoes: 2 pcs.
• Cheese: 200 g
• Salt, pepper: to taste

Cooking instructions

Zucchini stuffed with chicken - a tender and very tasty dish

Required ingredients:

• 0.5 kg chicken fillet;
• 3 medium-sized young zucchini or zucchini;
• 1 onion;
• half of the bell pepper;
• 1 tomato;
• 2 garlic cloves;
• 0.12-0.15 hard cheese;
• 1.5 cups heavy cream;
• 20 ml ketchup;
• 4-5 sprigs of greenery;
• salt, spices.

Cooking steps zucchini stuffed with chicken:

1. We cut each of the selected zucchini lengthwise into two approximately equal parts. If the fruit is very small, you can remove only the top part - the lid.
2. We take out the pulp, leaving the walls 1 cm thick, while trying not to damage the fruit itself.
3. Place the prepared zucchini in a frying pan with heated oil, fry on different sides until browned.
4. Add water, reduce the heat as much as possible, under the lid for 15 minutes, bring the zucchini halves to an almost soft state.
5. Place the zucchini halves on a heatproof baking dish.
6. Now let's prepare the filling. We cut the fillet, washed and wiped with a paper napkin, into small cubes; we do the same with the squash pulp, pepper, and onion.
7. On the tomato, where the stalk is located, we make a cross-shaped cut and lower it into boiling water for a couple of minutes, after which we remove the skin and also cut into cubes.
8. Pass the garlic through a press.
9. Finely chop the washed greens.
10. Place the fillet cubes in a hot frying pan, stirring and frying until browned. In this case, the released liquid should completely evaporate, but the meat itself should not be brought to an overdried state.
11. When the meat juice has evaporated, add oil, salt and spices, stir and remove from heat and transfer to a clean plate.
12. Put the oil back into the pan, fry the onion in it until soft, then add the pepper pieces, stirring all the time, fry for about 5 minutes. Next we repeat the same steps with the squash pulp.
13. Combine the fillet with vegetables and mix.
14. Add tomatoes, garlic, as well as chopped herbs, spices, salt, and a couple of grams of sugar.
15. Prepare the sauce. To do this, mix the cream with ketchup, add and mix.
16. Fill the zucchini blanks with the filling, pour in the sauce, and sprinkle with grated cheese on top.
17. The baking time in a preheated oven is 35-45 minutes, after which the finished dish is removed and covered with foil for 5-7 minutes.

Recipe for zucchini stuffed with rice

A dish prepared according to this recipe will be light, satisfying and extremely simple; its ingredients are always at hand, especially in the summer. If the selected zucchini is young and small, it is necessary to cut them lengthwise for stuffing, and if they are large, with already roughened skin, then crosswise into 3-4 parts, having previously peeled them.

Required Ingredients:

• 3-4 zucchini of any variety and color;
• 1 bell pepper;
• 1 onion;
• 1 carrot;
• 2 garlic cloves;
• 1 tomato or 40 ml homemade ketchup;
• 170 g steamed rice;
• 40-60 g oil for frying;
• salt, spices.

Preparation procedure:

1. We rinse the rice until the water is clear, cook it until tender, do not rinse.
2. Fry the onion in vegetable oil until transparent, add grated carrots and diced bell peppers, and let the vegetables simmer for 6-8 minutes.
3. Add diced tomato, pressed garlic, salt and spices to the vegetable mixture. Simmer for another 5 minutes.
4. Combine and mix rice with vegetables.
5. We make boats from the zucchini by removing the pulp from the halves cut lengthwise. Cut a large zucchini crosswise into several barrels and remove the pulp from them, leaving a small bottom.
6. Place the “boats” on a heat-resistant form or saucepan, add the rice-vegetable mixture.
7. Pour 80 ml of water into the bottom of the dish, and generously fill the zucchini preparations with sour cream.
8. Bake in a hot oven for about half an hour. Once ready, serve, sprinkled with herbs.

How to cook zucchini stuffed with cheese?

For 1 small zucchini (about 0.3 kg) you will need:

• 0.1 kg of soft salted cheese (brynza, feta, Adyghe);
• 5-6 small fleshy tomatoes (preferably cherry).

Cooking steps:

1. Cut the zucchini lengthwise into 2 parts and remove the core with a spoon.
2. Mix the zucchini pulp with the cheese cubes.
3. Cut the tomatoes into rings.
4. Fill the zucchini blanks with the cheese mixture, on which we place the tomato rings.
5. Bake in a heat-resistant pan in a hot oven for 35-45 minutes.

Zucchini stuffed with vegetables - tasty and healthy

For the vegetable filling, you can use any ingredients, not exactly those listed on the list. The result will always be tasty and juicy. You can increase the satiety of the finished dish if, a few minutes before readiness, pour sour cream or cream over the zucchini preparations, and also sprinkle with cheese.

For 4 medium zucchini you will need:

• 1 large tomato;
• 1 medium carrot;
• 0.15 kg cauliflower;
• 1 bell pepper;
• 1 onion;
• 40 ml oil for frying;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. Cut the zucchini in half lengthwise and remove the core.
2. Cut the peeled carrots, onions and peppers into small cubes.
3. We separate the cabbage into inflorescences.
4. Cut the zucchini pulp into cubes or simply chop finely.
5. Pour boiling water over the tomato, peel it and cut it into cubes.
6. Heat the frying pan, add oil and pieces of carrots, cabbage, onions and peppers, add garlic passed through a press.
7. After 3-5 minutes. Add the squash pulp and tomato, add, season and let simmer for another 5-10 minutes until all the released water has evaporated.
8. Stuff the zucchini with vegetables.
9. Place the pieces on a greased heat-resistant pan and bake in a preheated oven for about half an hour.
10. When the dish is ready, it must be taken out and sprinkled with herbs.

Recipe for stuffed zucchini with mushrooms

It was this tasty and dietary dish that could be found in old cookbooks under the name “zucchini in Russian.”

Required ingredients:

• 3-4 zucchini;
• 0.45 kg of mushrooms;
• 1 onion;
• 2 boiled eggs;
• 1 garlic clove.

Preparation procedure:

1. We do the same with the zucchini as in previous recipes, forming boats. If desired, you can boil them for 7-9 minutes to ensure softness. in slightly salted water. The main thing is not to overexpose it, otherwise it will fall apart.
2. Thoroughly washed mushrooms, as well as squash pulp, cut the onion into cubes.
3. Fry the onion in oil until transparent, then add the mushrooms to it. After they are lightly fried, add the zucchini cubes. We simmer, add salt, add spices, and after turning off, chopped herbs.
4. Place a heaping amount of filling into the zucchini blanks; if there is juice left in the pan after frying, pour it on top of the filling. This manipulation will help the taste of the finished dish become richer.
5. We iron the boats with the filling onto a greased heat-resistant pan and place them in a hot oven for 20 minutes.
6. Pour the finished dish with homemade (store-bought) mayonnaise or sour cream and garlic sauce, sprinkle with chopped egg and herbs.

How to cook stuffed zucchini in a slow cooker or double boiler

For 2 small young zucchini you will need:

• 0.3 kg mixed minced meat;
• 0.05 kg oatmeal or rice;
• 1 medium carrot;
• 1 onion;
• 2 medium-sized tomatoes;
• 1 bell pepper;
• 60 ml sour cream;
• 2 garlic cloves;
• salt, spices, herbs.
• 1 processed cheese.

Cooking steps:

1. We make barrels from zucchini by cutting each vegetable crosswise into 3-4 pieces and removing the core.
2. For the filling, mix cereal (oatmeal or rice), diced half an onion and prepared minced meat. For juiciness, add zucchini pulp crushed in a blender, add salt and crush with your favorite spices.
3. We fill our blanks ¾ full with filling, the remaining space will be filled with sauce.
4. Chop the remaining onion and grate the peeled carrots. Fry them on the “Baking”, then add about 100 ml of water or broth, spices and bay leaf.
5. Grind tomatoes, seedless peppers, garlic and sour cream in a blender.
6. We place the zucchini directly to fry, pour sour cream sauce into each barrel, and simply pour the rest of it into the multicooker bowl.
7. The zucchini barrels should be half covered with liquid; if there is less, add water.
8. Turn on “Stew” for 60 minutes. 10 minutes before the sound signal, sprinkle each barrel with grated cheese.

Stuffed zucchini “Boats”

We invite you to embark on a zucchini regatta, which will delight your family and guests, because the dish looks more than original.

For 4 young zucchini (8 boats) prepare:

• 1 half kilo chicken breast;
• 1 bell pepper;
• 1 onion;
• 1 tomato;
• 70-80 g rice;
• 0.15 kg of hard cheese;
• 40 ml sour cream;
• salt, pepper, herbs.