What kind of patisson dishes can be prepared is a question that, probably, every housewife asks herself in the summer. Indeed, many delicious and varied dishes can be made from this vegetable.
I offer you interesting recipes from boiled and fried patissons.
So, delicious squash dishes.
A dish of fried patissons.
3-4 medium patissons;
100g grated cheese;
50 grams of butter;
Peel the squash from the skin and cut into small pieces, salt and fry in a pan. Put in a cauldron butter, grated cheese and egg. Add salt and parsley. Heat the mixture and dip the squash in it. Connect the pieces of vegetables in pairs, breaded in flour, dip in a beaten egg, dip in breadcrumbs and fry in vegetable oil until golden brown.
This squash dish is perfect for a morning meal, as well as for lunch and dinner. It can also be used as a side dish for meat.
A dish of boiled patissons.
Half a teaspoon of sugar;
Wash the vegetables and, without peeling the skin, cut them into cubes. Boil water, add sugar and salt, pour squash into it. Boil them for 10 minutes and then drain them in a colander. Then put on a plate, sprinkle with breadcrumbs and pour with butter.
Boil whole vegetables for 15-20 minutes, then cut, put on a plate, pour over with sour cream and garnish with herbs.
A dish of squash and meat.
150 grams of minced meat;
Two tablespoons of parsley;
a teaspoon of mustard;
Ground black pepper, salt (to taste).
Remove the skin from the squash and cut in half. Carefully remove the middle with a spoon, salt the vegetable and after 20-30 minutes drain the juice that has appeared.
Peel the onion and carrot, cut into small pieces and fry in a pan. Add chopped meat and put out. When the meat is fried, let it cool, then add the chopped egg, pepper, mustard and parsley to the minced meat.
Put the filling in the squash halves and sprinkle grated cheese on top. Wrap in foil and bake in an oven heated to 180 degrees Celsius for 20 minutes.
As a filling for stuffing patissons, you can use not only minced meat, but also vegetables: onions, carrots, tomatoes, garlic, etc.
Squash dishes for every day
What dishes from patissons can be prepared so that they are dietary and healthy? Let's figure it out.
Source: effektivniedieti.ru
Squash, as well as zucchini, medicinal and dietary product. Patissons are fried, stewed, marinated. By the way, pickled squash and zucchini are much tastier than pickled cucumbers.
500 g patissons, 2-3 red tomatoes, 1 onion, 0.75 ml glass of sour cream, dill, parsley, salt to taste.
Wash the fruits, peel (young fruits can not be peeled), chop on a coarse grater.
Peel and finely chop the onion, wash the tomatoes and cut into slices. Wash greens, dry on a towel, finely chop. Mix everything, salt and season with sour cream. Instead of sour cream, you can use mayonnaise, then you can not add salt, or use it for dressing vegetable oil, while you can sprinkle the salad with lemon juice.
In addition, you can add an apple, peeled and grated on a coarse grater, to the salad.
Squash omelette
For one small patisson 1-2 eggs, a little dill and parsley, green onion or red tomato, 1 tbsp. a spoonful of vegetable oil, salt to taste.
Squash cut into small cubes, lightly salt and fry in vegetable oil. Beat eggs, mix with patisson, add salt to taste. Finely chop the green onion or tomato (you can do both), add to the squash. Stir.
Pour the mass into a preheated pan with vegetable oil, put on a small fire, cover with a lid and fry until cooked. When serving, sprinkle with dill and parsley.
Squash with meat
200 g boneless meat, 500 g squash, salt to taste, vegetable oil for frying.
Cut the meat into thin slices, salt, pepper, beat off, cut into thin strips and fry in vegetable oil. Squash cut into thin slices, add to the meat and simmer over low heat until tender. When serving, you can sprinkle chopped dill and parsley on top or pour over sour cream.
Dessert "Pineapple from patisson"
1 patisson weighing about 1 kg, 1 large thick-skinned lemon, 300 g of sugar, 2 liters of water, 2-3 cloves.
Peel the zucchini, remove the seeds, cut into slices.
Cut the lemon, remove the seeds (required, otherwise the dessert will be bitter), grate along with the peel, or grind in a mixer, or grind in a meat grinder. Add lemon, sugar, cloves to the patisson. Pour in water, put on fire, bring to a boil and boil for 5 minutes. Insist for a day.
Patisson takes on the taste of pineapple.
Squash salad for the future
1 kg of zucchini, 2-3 onions, 100 g of dill, 50 g of horseradish.
To prepare the marinade: for 200 ml of water 3 tbsp. spoons of sugar, 1 tbsp. spoon of salt, 1 cup of 9% vinegar, 2 peas of black and allspice, 2 bay leaves, 1/2 teaspoon of mustard seed.
Peel the squash, cut into pieces, salt, mix and let it brew for 10-12 hours.
Cut the onion into rings, peel the horseradish root and cut into pieces. Arrange the squash in jars, alternating with layers of onion and pieces of horseradish.
Boil all spices and sugar in boiling water for 4-5 minutes, remove from heat, pour in vinegar and pour squash to the very top of the jars. Turn on the lid, cool under the covers. Keep refrigerated. Or pour jars with marinade up to the shoulders (squash must be completely filled), cover with lids and sterilize liter jars for 15 minutes. Roll up. In this case, the workpiece can be stored at room temperature.
Canned squash
For one liter jar 600 g squash, 100 g bell pepper, 6 - 8 cloves of garlic, 5 -6 black peppercorns, 15-20 g of dill, for pouring, take 30 g of salt for 250 ml of water, 30 ml of 9% vinegar:
Wash small patissons with undeveloped seeds, let water drain and cut into slices 2 cm thick. Cut and deseed the pepper, cut into quarters. Peel the garlic and cut into slices. Finely chop the washed dill.
Put the patissons in a jar, layering with garlic, pepper and dill. Prepare the filling by boiling water with salt, remove from heat and pour in vinegar. Pour squash and roll up jars, cool under a blanket.
Culinary recipes from squash
Culinary recipes from squash
Source: medn.ru
Literature
Books → Dishes of eggplant, zucchini, squash → Second courses of squash
2 squash, 1–2 eggs, 2 tablespoons flour, 2 tablespoons vegetable oil, dill and parsley, salt and pepper to taste.
Wash squash and greens. Squash cut into slices. Beat the eggs, lightly salt and pepper, then dip the squash slices in the egg mixture, roll them in flour and fry in vegetable oil on both sides until golden brown. Sprinkle with chopped herbs. Serve with sour cream or tomato salad.
3-4 patissons, 2 eggs, 100 g grated cheese, 100 g sour cream, 50 ml vegetable oil, 2 tablespoons flour, parsley, salt and pepper to taste.
Wash the patissons, peel and cut into 4 pieces. Beat eggs, add salt, pepper and flour. Prick pieces of patisson on a fork, dip in the prepared batter and fry in a pan on both sides. Put the finished patissons in a saucepan in layers, sprinkle with grated cheese, chopped herbs and pour sour cream. Then put in a preheated oven for 15-20 minutes. Put the finished patissons on a dish, decorate with parsley sprigs and serve.
3-4 patissons, 2 tomatoes, 4 tablespoons of vegetable oil, 2 eggs, 2 tablespoons of sour cream, 1 bunch of parsley, salt and pepper to taste.
Wash vegetables and herbs. Peel the patissons, dip them in boiling water for 3-5 minutes, then remove and cut into slices. Cut the tomatoes into slices. Chop parsley greens. Beat eggs with sour cream.
Put squash and tomatoes in a frying pan, salt, pepper, add 2 tablespoons of vegetable oil and fry for 5-7 minutes over medium heat.
Then put in a form greased with the remaining vegetable oil, pour over with a mixture of eggs and sour cream and bake in an oven preheated to 180 ° C for 5-10 minutes.
Put the prepared vegetables on a dish, sprinkle with parsley and serve.
400 g patissons, 400 g small new potatoes, 300 g sour cream, 100 g butter, 2 bunches of green onions, 1 bunch of dill, sugar, salt and pepper to taste.
Wash vegetables and herbs. Bring potatoes to a boil, add salt and sugar, cook for about 10 minutes. Add diced squash and continue to cook until soft, then drain.
Melt the butter in a large pan, fry the chopped green onion in it, then add the finely chopped dill and vegetables. Simmer everything for 10-15 minutes, add sour cream.
Ready meal season with salt and pepper and serve hot.
3-4 patissons, 1 carrot, 1 onion, 1 celery root, 100 g grated cheese, 50 g sour cream, 50 ml vegetable oil, 2 tablespoons tomato paste, 2-3 garlic cloves, green onions, parsley, salt to taste .
Wash vegetables and herbs. Peel the squash from the stalk with part of the pulp and seeds and boil until half cooked in salted water. Chop carrots, onions, celery root, green onions, garlic, salt and simmer for 5-10 minutes in hot oil. Then add tomato paste and mix.
cooked minced vegetable fill the squash, put on a baking sheet, grease with sour cream, sprinkle with cheese and bake. Decorate the finished dish with parsley and serve.
1 kg of patissons, 1 onion, 3 eggs, 100 g of grated cheese, 3-4 slices of white bread without crust, 50 ml of butter, 2 tablespoons of mayonnaise, 1 tablespoon of dry parsley, salt and pepper to taste.
Peel and wash squash and onions. Boil squash in salted water for 8-10 minutes.
Then cut in half and take out the pulp. Mix the pulp with onions and simmer in butter for 5-7 minutes.
Remove from heat, add 2 raw eggs, crushed White bread, dry parsley, salt, pepper and mix. Stuff the squash and place on a baking sheet.
Literature Books → Dishes from eggplant, zucchini, squash → Second courses from squash 2 squash, 1–2 eggs, 2 tablespoons flour, 2 tablespoons vegetable oil, dill and
Source: www.poesh-ka.ru
Squash. Healing properties. Recipes.
A plant of the gourd family is a variety of hard-barked pumpkin. The leaves are large, slightly dissected, dark green on a long petiole. The fruit is small, flattened, disc-shaped or bell-shaped with rounded-toothed edges, white, yellow, salad or green with dense white or creamy flesh. In small areas, patisson is cultivated in Europe and Asia, but it is most popular in the USA and Canada. It is not widely distributed in the Russian Federation, it is cultivated mainly in areas provided with heat, and also everywhere in household plots of different zones.
Collection and storage
Usually, the fruits are removed when they have a diameter of 10-12 cm (weight 250-400 g), and for canning - with a diameter of not more than 7 cm (4-5-day ovaries), so that they enter glass jars whole. The collection is carried out regularly, after 2-3 days, otherwise the pulp becomes coarser, the knee becomes harder. In addition, fruits left on plants longer delay the formation of new ovaries. Timely harvested fruits have dense, juicy pulp, tender skin, seeds are not developed. You can store them for 4-5 days only in refrigerators.
Chemical composition
Action and application
Squash is a valuable product in the dietary and clinical nutrition. They contribute to better assimilation of protein foods, the removal of harmful substances from the body, and the maintenance of an alkaline reaction of the blood. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.
Many tasty and delicious dishes are prepared from fresh patissons. They are eaten boiled, stewed, baked, fried, stuffed. They are used for side dishes for meat dishes, cooking vegetable caviar, salads, etc. Patissons can be preserved at home.
Canned squash
Washed young ovaries, in which the stalk and apical part are cut off, blanch for 2-3 minutes in boiling water and immediately cool in cold water. Place in glass 1-3-liter jars, add parsley leaves, celery, horseradish, dill, garlic, bay leaf, pour marinade (salt - 5-7%, vinegar essence-1 -1.3%) and sterilize in boiling water (liter jars - 8-10 minutes, 3-liter - 20 minutes). After that, roll up the jars with lids.
Boiled patissons
Washed, ungrown fruits (300 g), in which the stalk and top are cut off, cut in half or into pieces (leave small fruits whole), dip in boiling salted water, steam for 15-20 minutes, remove from water, season with oil (25-30 g ) or sprinkle fried breadcrumbs or grated cheese and serve.
Fried patissons
Fruits (500 g) cut into slices 1-1.5 cm thick, sprinkle with salt and fry in oil (30 g) on both sides until golden brown. Serve warm with sour cream. You can cut into small cubes and salted squash (500 g) fry in vegetable oil (30 g), pour sour cream (50-60 g) and simmer for 5-10 minutes, after which they taste like mushrooms.
Patissons stewed with meat
Cut the fruits (300-500 g) into cubes, add stewed or fried, almost ready-made meat (100-200 g), salt and simmer for 15-20 minutes in the oven or on the stove. If desired, you can season with tomatoes (2 pcs.) Or tomato sauce. Serve on the table, sprinkled with pepper or herbs.
Squash caviar
- Squash - 3 pcs,
- tomatoes - 2-3 pieces,
- vegetable oil - 2 tbsp. spoons,
- onion - 2 heads,
- salt.
Squash cut into slices, pass through a meat grinder, put in a deep frying pan, add vegetable oil and simmer until soft. Then add finely chopped tomatoes, fried onions, salt and simmer for another 10-12 minutes.
Pickled squash
Dip fruits with a diameter of 4-5 cm with cut off stalks and tops into boiling salted water, cook for 3-5 minutes, put in a colander or sieve. Put dill, celery, tarragon, blackcurrant leaves in sterilized jars, lay squash in rows and pour hot marinade over. Cover the jars with lids, put in a tank with hot water (60 ... 70 ° C) on a wooden circle or a grate for sterilization. As soon as the water in the tank begins to boil, the jars are taken out, rolled up, turned upside down and cooled.
Squash with butter
- Squash - 200 g,
- butter - 1 tbsp. a spoon,
- salt.
Squash is boiled in a small amount of salted water until tender, drained and served with melted butter.
Vegetable porridge from squash
- 2 patissons with a thin skin (this means not elderly),
- 2-3 carrots,
- 1 sweet pepper
- 1 onion (preferably larger)
- 2-3 medium ripe tomatoes,
- 3/4 cup rice
- 1 clove of garlic.
Wash rice and soak in cold water for 20-30 minutes, and at this time, cut the squash into cubes (can be unpeeled, but washed), grate the carrots, finely chop the onion, pepper - into strips. Drain the water from the rice, pour 1.5 cups of cold water, put on fire, 5 minutes after boiling, add the squash and salt (to taste). And at this time, fry the onion in vegetable oil until golden brown, add carrots, chopped tomatoes and peppers and simmer until half cooked (10-15 minutes), throw it all into porridge, boil a little more, turn it off and add greens and black pepper, squeeze garlic. You can eat it hot or wait until it cools down, with or without sour cream.
Squash recipes are delicious and simple
Patissons contribute to better digestion of protein foods, the removal of harmful substances from the body, and the maintenance of an alkaline reaction of the blood. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.
Dishes from patissons are a storehouse of vitamins and microelements. Vegetables surprise with their original taste, an interesting shape of "plates", are great for diet menu due to its low calorie content. It is important to eat only young, not overripe fruits, because they retain all beneficial features. But it is possible to please yourself with vegetable yummy on frosty days.
What dishes can be prepared from patissons, we will consider in this article, and in order to make your task easier, we offer cooking options step by step and with a photo.
Squash stuffed
A very juicy, simple, appetizing dish made from affordable products. Your household will be delighted with the stretchy cheese and fragrant toppings. Such beautiful "sunny pots" with a delicious surprise can be served even for a holiday.
Composition of products:
- Russian cheese - 250 g;
- Tomatoes and onions - 150 g each;
- Chicken breast - 400 g;
- Small patissons - 4 pieces;
- Parsley - 5 branches;
- Carrots - 100 g;
- Garlic - 3-4 cloves;
- Salt, pepper - to taste;
- Vegetable oil - 50 ml.
How to cook stuffed patissons:
- My fruits, cut off the top with a knife. The top cut will replace the cap. With a small spoon, we take out the inner soft part to get hollow vegetable tins for baking. We throw away the pulp with seeds, leaving only the one that was collected from the walls. You can not use it - it's a matter of taste;
- Grind the garlic, thoroughly rub each “pot” with it from the inside;
- In the oil heated in a frying pan, lay the carrots and onions cut into small cubes. Fry on a medium flame until golden brown, stir;
- We add finely chopped chicken to the vegetables, do not turn off the fire. Fry everything together until the chicken pieces turn white and set (four minutes). Let the vegetables and meat cool slightly;
- We grind the patisson pulp on our own, chop the greens. We cut cheese (200 g) and tomatoes into cubes. Remove seeds and juice from tomatoes (excess moisture is not needed);
- We shift the components into the pan to the filling. Pepper, salt, mix, add garlic if desired;
- We fill the "pots" with fragrant filling, close the lid, pack in food foil, place in a baking container;
- Bake in an oven preheated to 200 degrees for about 35 minutes;
- We get delicious food, remove the lids, sprinkle the top with the remaining (50 g) cheese, bake for another 10 minutes.
Serve hot with any sauce.
Stuffed fruits can be cooked with minced beef, turkey, pork and used different types toppings, which include mushrooms, minced meat, various vegetables, rice.
Patisson fritters
What to cook from patissons very quickly? Of course, delicious pancakes. They turn out so fragrant and tender that in an instant they are eaten by the household.
List of ingredients:
- Garlic - 3 cloves;
- Small young "plates" - 3 pieces;
- Flour - an incomplete glass;
- Large bulb;
- 2 eggs;
- A bunch of fresh dill;
- Vegetable oil for frying;
- Salt, black ground pepper- to taste.
Cooking scheme:
- Wash the "pumpkins", rub on a coarse grater. It is better not to use a blender, because there will be a lot of excess liquid;
- Wash the dill, dry it, chop it;
- Cut the washed, peeled garlic and onions;
- We put all the components in a deep bowl (we will first squeeze the squash);
- Add the sifted flour, eggs, pepper, salt. Mix thoroughly until smooth;
- We heat the oil in a frying pan, spread the mass with a spoon, like on pancakes. Fry on both sides until golden brown.
Serve with sour cream.
Vegetable stew
This wonderful dish can be prepared for dinner, because it is considered light and healthy, great for fasting days.
Required components:
- Carrots and onions - one each;
- Garlic - 3 cloves;
- Tomatoes - 2 pieces;
- Young patissons - 300 g;
- Parsley and spinach - one bunch each;
- Salt, ground black pepper - to taste;
- Vegetable oil.
Step by step recipe:
- We clean the onion and carrot, wash it, cut it into small cubes;
- Washed tomatoes and "pumpkins" cut into medium pieces;
- Fry the onion in a frying pan in hot oil until golden;
- Add tomatoes, stir, simmer for 3-4 minutes (tomatoes can be replaced tomato paste or juice)
- Add squash pieces and carrots, mix, pepper, salt. If there is little liquid, add a little hot water. Close the lid, simmer for about 25 minutes;
- Finely chop the washed, fresh greens, pass the garlic through the press, sprinkle the stew with them, stir, then simmer for 2 minutes on a small flame.
The finished dish is served cold as a main course, or as a side dish for fish, meat, sausages.
Squash "pots" with vegetables in a slow cooker
Simple squash dishes can be easily prepared in a "smart device". This is just one of them - a very unusual and bright dish.
Products:
- One tomato, yellow bell pepper, onion;
- 50 g of hard cheese;
- 2 young "pumpkins";
- Salt, a mixture of peppers - to taste;
- 2 cloves of garlic;
- 3 sprigs of dill and parsley;
- 8 tablespoons of vegetable oil.
Instructions for cooking in a multicooker:
- Wash all the greens and vegetables, peel the Bulgarian pepper from the seeds, free the onion and garlic cloves from the husk;
- Grind the onion and pepper with a sharp knife, chop the tomato;
- Pour 4 large tablespoons of oil into the dishes of the multicooker, lay out the vegetables, add salt;
- Fry the contents of the multi-pan in the "Frying" mode. 18 minutes (standard time) is optimal;
- In the middle of the process, add to vegetable mix chopped herbs and garlic, passed through a garlic press. Season, mix;
- We put the finished vegetable filling in a colander to get rid of excess oil;
- We cut off the upper part from the “plates”, clean the pulp with a spoon, fill it with a fragrant filling;
- Pour about 4 large tablespoons of oil into the multi-pan, lay out edible pots, set the device to the “Extinguishing” mode. Stuffed fruits are baked for 50 minutes;
- We rub the cheese with which we sprinkle the squash cups 5 minutes before the end of cooking.
Serve with mayonnaise or sauce.
Squash in the oven
Dishes from patissons in the oven are light, pleasant, with delicate taste. This option is a complete confirmation of this.
Ingredients:
- 400 g of beef;
- 100 g butter;
- 2 onions;
- 2 cloves of garlic;
- 3 patissons;
- 100 ml sour cream;
- Ground pepper, salt - to taste.
Manufacturing description:
- We remove the top from the fruits, remove the contents with a spoon, spread the inside with chopped garlic;
- Grind the meat in a meat grinder, finely chop the onion, fry in a pan with melted butter (80 g), stirring occasionally, for 20 minutes;
- Pepper, salt, remove from the flame, add sour cream;
- We stuff the pots, grease the outside with the remaining oil, close with a cut top, place on a baking sheet;
- We bake miracle vegetables for about an hour at a temperature of 200 degrees.
You can add carrots, tomatoes to the filling.
Squash salad
Perfect for a great luncheon dinner.
Components:
- Bulgarian pepper and carrots - 500 g each;
- Garlic - 4 cloves;
- Squash - 700 g;
- Onion - 400 g;
- Curry, paprika, salt, parsley, vegetable oil - to taste;
- Spices for carrots in Korean - a large spoon.
Creating a dish at home:
- Washed "plates" are peeled, rubbed on a grater for Korean carrot. We spread it in a cauldron with heated oil, fry, add spices for carrots in Korean;
- We rub the carrots, lay them in a cauldron, stir, fry until soft;
- We clean the pepper, cut each pepper in half, cut into half rings. We chop the onion into thin half rings, put the vegetables in a cauldron;
- 5 minutes before readiness, add spices, chopped garlic, salt, mix everything;
- Sprinkle with chopped herbs before cooking.
- Serve salad immediately or when cold.
This is not a complete list of dishes that are made in the summer. And for the winter season, you can prepare, for example, pickled squash, which will diversify your menu.
Video: Squash pancake recipe
Patisson is a type of pumpkin. There are many options for its preparation - this is a versatile vegetable that can be fried, boiled, stewed, salted, pickled. Their patissons are cooked in stews, caviar and casseroles, they are stuffed with cereals and meat, and also used in soups and salads.
This vegetable is low in calories - 100 grams contains only 19 kilocalories, so dishes from it can be included in the diet of people on a diet. Patissons are easily digested even by a child's body, and are characterized by a high content of minerals and vitamins.
Stuffing is one of the most popular cooking options for this vegetable. The filling can be the most diverse - patisson well emphasizes the taste of vegetable fillings, and also goes well with meat. For stuffing, it is better to choose young medium-sized fruits.
| Name: | Stuffed patissons | |
| Date added: | 06.11.2015 | |
| Cooking time: | 1 hour | |
| Servings per recipe: | 6 | |
| Rating: | (1
, cf. 5.00
out of 5) |
Recipe for stuffed patissons
Wash the squash, cut off the tops, clean the pulp and seeds with a spoon. Drain the oil from sun-dried tomatoes and coat the fruits inside and out with it. Finely chop the sundried tomatoes, add to Ground beef and mix. Finely chop the cheese, add to the minced meat, mix thoroughly. Salt the resulting mass, add red and black pepper to taste. 
Choose the ingredients for stuffed squash to your taste Stuff squash ready mix and place on a baking sheet, tightly cover each vegetable with foil. In the oven, preheated to 170 degrees, place a baking sheet with vegetables and bake for 50 minutes. Then remove the foil and keep in the oven for another 5 minutes. Serve ready squash with sour cream.
Recipe for squash stuffed with turkey
Stuffed patissons will help you diversify any holiday table. The dish turns out to be unusual and beautiful in design - small fruits serve as excellent "dishes" for baking. Squash stuffed with turkey and buckwheat is great for diet food, as it includes only healthy and low-calorie ingredients.
| Name: | Squash with buckwheat and turkey | |
| Date added: | 06.11.2015 | |
| Cooking time: | 1 hour 10 minutes | |
| Servings per recipe: | 4 | |
| Rating: | (1
, cf. 5.00
out of 5) |
Salt, add pepper. Lubricate the patissons inside and out olive oil, stuff with the prepared mixture. Place on a baking sheet and cover each squash with foil. In the oven, preheated to 200 degrees, place a baking sheet with stuffed vegetables. Bake for 50 minutes, remove the foil, turn off the oven and leave for another 5 minutes. Serve hot.
Recipe for baked squash with sauce
Delicate squash fruits with slightly bitter pulp go well with herbs and garlic. Baked squash with garlic sauce and basil is the perfect light side dish for anyone meat dish– be it meat on the grill, baked meat rolls or roast.
| Name: | Baked squash | |
| Date added: | 06.11.2015 | |
| Cooking time: | 40 min. | |
| Servings per recipe: | 6 | |
| Rating: | (1
, cf. 5.00
out of 5) |
Put the patisson slices on a baking sheet, grease with olive oil. Place the baking sheet in an oven preheated to 220 degrees and bake for 35 minutes. Arrange the finished squash on a dish and pour over the garlic sauce with basil. Serve warm or chilled as a side dish.
Fried squash recipe
The neutral taste of patissons allows them to be used in a wide variety of recipes. These vegetables are an ideal base, as they absorb the aroma of spices and other foods well. Fried patissons can be served as a side dish for meat dishes, as well as a full-fledged independent dish on a daily or festive table.
| Name: | Fried patissons | |
| Date added: | 06.11.2015 | |
| Cooking time: | 30 minutes. | |
| Servings per recipe: | 4 | |
| Rating: | (1
, cf. 5.00
out of 5) |
Pour in parsley, beat in two eggs, add salt, pepper and mix. Whip one egg in a separate bowl. Grease the fried patissons with a mixture of cheese and greens, connect them in two circles, roll in flour and dip in a beaten egg. Fry in a pan with vegetable oil on both sides until golden brown.
In a separate container, mix the squash, potatoes and chopped eggs. Add to mix green pea, pre-draining from the jar of liquid. Finely chop the parsley, dill and green onion feathers, add to the salad. Salt, pepper, season with olive oil and mix.
The closest relatives of the patisson are zucchini and pumpkin. You can harvest squash for the winter according to the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is undesirable to wrap inverted cans after rolling, moreover, they should be cooled as soon as possible (not in a draft!). Overheated patissons become flabby and tasteless. If you are preparing a mixed salad, try to choose the smallest patissons, putting them in jars as a whole - the workpiece will look very elegant. In addition, cut patissons lose much of their taste.
Wash the squash thoroughly before canning, paying special attention to the ribbed edges. It is not necessary to remove the skin, it is tender in squash. With a sharp knife, cut off the “butt” and the place of attachment of the stem, making circles with a diameter of no more than 2 cm. Before laying the squash in jars, be sure to blanch in boiling water for 5-7 minutes, and then lower the squash into cold water, to which ice is added.
Small patissons are best preserved whole, while large ones can be used in the preparation of salads, snacks and even jams and compotes. Some recipes for canning squash for the winter "Culinary Eden" shares with you.
Pickled squash
Ingredients for a 1 liter jar:
600 g patissons,
1 sheet of horseradish
50 g green dill,
1 bunch parsley and celery
2 bay leaves,
2 cloves of garlic
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml marinade.
For marinade:
400 ml of water
20 g sugar
20 g salt
50 ml 9% vinegar.
Cooking:
Blanch small patissons in boiling water for 5 minutes, cool. Chop the greens fairly large. Prepare the marinade: boil water and salt and sugar, let it boil for 15 minutes, pour in the vinegar. Put spices and herbs on the bottom of the jars, then tightly lay the squash, pour boiling marinade and set to sterilize for 12 minutes. Roll up, turn over.
Salted patissons
small patissons,
small Bell pepper,
garlic cloves,
3-5 small pink tomatoes
2-3 small cucumbers
cherry and currant leaves.
Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water
50 g salt
30 g sugar
1 tbsp 9% vinegar.
Cooking:
Put the spices in the bottom of the jar and citric acid, cucumbers, then half fill with squash, pepper, garlic, currant and cherry leaves, lay tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.
You can salt patissons both in barrels and in glass jars. Squash for salting should be with dense pulp and tender skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and cut off the tops so that a circle with a diameter of 1-2 centimeters is formed. Lay the prepared patissons in rows, close to each other, shifting spicy greens (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare a brine (for 1 liter of water - 60-80 g of salt) and pour into a container with squash. Store in a cool place.
Pickled squash
Ingredients:
1 kg small patissons,
10-15 black peppercorns
4 bay leaves,
4 things. carnations,
4-5 garlic cloves,
horseradish leaves,
dill umbrellas.
Marinade:
1 liter of water
50 g salt
25 g sugar
1 tsp 70% vinegar.
Cooking:
Blanch the squash for 5 minutes in boiling water, then dip in ice water. Boil the marinade. Place spices, squash in sterilized jars, pour hot marinade over and roll up.
Canned squash
Ingredients for a 3 liter jar:
10 sprigs of parsley,
2 sheets of horseradish
5-7 cherry leaves
10 currant sheets,
1 head of garlic
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.
For filling:
3 tbsp salt,
1 tbsp Sahara,
3 tbsp 9% vinegar.
Cooking:
Place the spices in the bottom of a 3 liter jar. Place small squash approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and fill with a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tablespoons to each jar. vinegar and roll up.
Pickled squash with mint
Marinade Ingredients:
1 liter of water
10 g salt
3 g 70% vinegar,
6 g horseradish leaves,
6 g green celery,
10 g dill,
3 g fresh mint
bay leaf, peppercorns - to taste.
Cooking:
Wash small patissons, blanch in boiling water for 5-7 minutes, then dip in ice water for 4 minutes. Put the chopped herbs, salt and vinegar into the water for the marinade, boil. Lay the greens on the bottom of the jars, add bay leaves and peppercorns and fill the jar with prepared squash. Cover with herbs on top, fill with marinade and sterilize for 10-20 minutes (depending on the capacity of the jars).
Assorted salad with squash in jelly
Ingredients for a 3 liter jar:
small patissons, tomatoes, onion sets, gherkins,
1 tbsp vegetable oil,
3-5 black peppercorns
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
250 ml 9% vinegar,
3 tbsp gelatin.
Cooking:
Wash vegetables, pat dry and place in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and put peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let it boil for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables in jars, cover with lids and sterilize for 20 minutes. Roll up.
Assorted salad with squash
Ingredients:
3 kg patissons,
500 g carrots
500 g onion
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp with a hill of salt
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp ground black pepper,
2-3 pods of hot pepper,
1 packet seasoning Korean carrots,
1 bunch cilantro
1 bunch of parsley
1 bunch of dill.
Cooking:
Grate squash and carrots on a grater for Korean carrots, onion and pepper - in half rings. Grind the garlic with a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll up, turn over.
Squash stuffed in pumpkin. Cut small patissons in half and remove the seed chamber. Prepare minced parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Salt, stir. You can add some greens. Stuff the squash, put them in a peeled hollow pumpkin and pour in brine (for 1 liter of water - 60 g of salt, 50 g of sugar). Put in a cold place.
Squash caviar
Ingredients:
4.5 kg patissons,
1 kg carrots
500 g onion
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar
70 g salt
70 g 9% vinegar,
vegetable oil.
Cooking:
Cut the prepared squash into strips and stew in a deep saucepan for about an hour so that the liquid evaporates. Meanwhile, fry onion and carrot in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar to them and simmer, stirring, for about 45 minutes. Pour in the vinegar, mix and arrange in jars. Roll up, turn over, wrap up.
Squash with cabbage
Marinade Ingredients:
2 liters of water
3 stack. Sahara,
2 stack 3% vinegar,
2 stack vegetable oil,
4 tbsp salt.
Cooking:
Peel the white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately dip in ice water. Place the cabbage and squash in sterilized jars, fill with hot marinade and close with a plastic lid. After cooling, store in the refrigerator.
Appetizer of patissons and carrots
Ingredients:
3 kg patissons,
500 g carrots
500 g onion
2 heads of garlic
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp salt.
Cooking:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and arrange in sterilized jars. Set to sterilize for 50 minutes from the moment of boiling. Roll up, turn over.
Stewed squash appetizer
Ingredients:
1 kg of squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onion
200 ml of water
vegetable oil, vinegar, salt - to taste.
Cooking:
Cut vegetables and roots into not too small pieces. Put in a bowl or deep saucepan, add water and simmer for about 40 minutes from the moment of boiling. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and roll up.
Squash salad with sweet peppers and tomatoes
Ingredients:
2 kg patissons,
1 kg sweet pepper
1 kg of tomatoes,
50 g garlic
Carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.
For filling:
1 liter of water
35 g salt
50 g sugar
3 g citric acid.
Cooking:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into circles. Put the spices in sterilized jars, on them with layers of tomatoes, a mixture of patissons, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour the hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.
Squash salad with garlic
Ingredients:
4 kg patissons,
2 heads of garlic
100 g salt
100 g sugar
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of green parsley.
Cooking:
Cut the young patissons into thin slices, also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and arrange in sterilized 0.5-liter jars. Leave to sterilize for 20 minutes. Roll up, turn over.
Vegetable platter with squash
Ingredients for a 3 liter jar:
½ patisson,
1 onion
4 garlic cloves,
½ carrot,
1 large thick-walled sweet pepper,
5-7 small cucumbers
5-7 cherry tomatoes
1 young zucchini
10 black peppercorns,
2 bay leaves,
3 cloves,
2 tbsp salt,
4 tbsp Sahara,
½ stack 5% vinegar.
Cooking:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Place spices and seasonings, sugar and salt on the bottom of sterilized jars, arrange beautifully on top vegetable mix and fill with boiling water. Set to sterilize for 15 minutes from the moment of boiling. You can add cauliflower or broccoli inflorescences to this salad, it will turn out very elegant.
Compote of squash and cherry plum
Ingredients for a 3 liter jar:
1 kg patissons,
1 kg cherry plum,
2 stack Sahara.
Cooking:
Arrange the peeled and chopped patissons in 3-liter jars, filling them about halfway, lay the cherry plum on top in a third of the jar. Pour sugar, pour boiling water and put the jars to be sterilized for 20 minutes from the moment of boiling. Roll up, turn over.
Squash jam
Ingredients:
1 kg patissons,
1 kg of sugar
500 ml of water.
Cooking:
Rinse the patissons, cut, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried patissons through a meat grinder. Boil the syrup from sugar and water, put the squash in it, mix and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).
Good luck preparing!
Larisa Shuftaykina
Patisson in the oven turns out not only very tasty, but also surprisingly beautiful. This dish is ideal for serving to any festive table as a hearty hot lunch. It should be especially noted that you can cook this vegetable in different ways, but we decided to consider only the simplest and fastest method that does not require the use of expensive and overseas products.
Delicious and beautiful squash baked in the oven
Required ingredients for:
- ripe red tomatoes - 3-4 pcs.;
- small patissons - 4-5 pieces;
- large onions - 2 pcs.;
- chilled chicken fillet - 300 g;
- low-fat mayonnaise - 80 g;
- Russian hard cheese - 140 g;
- odorless sunflower oil - 65 ml;
- medium-sized iodized salt - at personal discretion;
- fresh herbs (leek, dill), as well as spices and any seasonings - to taste.
Main Ingredient Process
To make the patisson in the oven in the form of a miniature beautiful dish, it is advisable to purchase vegetables of small size. After that, they must be washed, carefully cut off the top-lid, and then remove all the bones and part of the pulp. As a result of such actions, you should get a kind of "pots".
Process of processing chicken breasts
Squash in the oven is much tastier if cooked with some meat. We decided to use tender and soft chicken fillet. It must be washed, freed from the skin and bones, and then cut into small pieces. After that, the breast should be lightly fried in vegetable oil, along with chopped onions, salt, seasonings and ground pepper.
Dish shaping
Before cooking the patisson in the oven, it should be stuffed with previously prepared products. To do this, you need to chop ripe tomatoes, pour them into the fried chicken breasts and onions. Next, you need to fill the hollow vegetables with the resulting mass, and then spread mayonnaise mixed with chopped herbs over its surface. In conclusion, the products should be sprinkled with grated hard cheese and covered with a “lid”.
Heat treatment of the dish
After the patissons are filled meat stuffing with tomatoes and cheese, they must be carefully moved to a baking sheet. Next, the sheet must be put in the oven for exactly 35 minutes. After the specified time, it is recommended to try the dish for softness. To do this, stick a knife or fork into it.
How to properly serve
By following all the described steps for creating a dish, you are sure to cook delicious stuffed vegetables, and now you do not have to be puzzled by what to make from squash in the oven.
After the vegetables with meat filling become completely soft, they need to be moved to separate portioned plates, open the “lids” and serve hot to guests. Also to this hearty meal it is recommended to present wheat bread, fresh herbs and hot tomato sauce (optional). Bon Appetit!
Stuffed patissons
Squash with stuffing
I was presented with several small squash - vegetables that look like miniature saucepans, flying saucers or a spinning top with a wavy edge.
And I thought about what would be so interesting to cook from patissons, which taste like zucchini, but, in fact, are a kind of pumpkin. And, as a result, I baked squash in the oven, filling them with minced rice, vegetables and pieces of brisket. It turned out very tasty. And since the minced meat remained, I cooked stuffed zucchini with it.
I warn you: these recipes are designed for young vegetables with a thin skin and tender flesh. Larger zucchini should be pre-boiled in salted water until half cooked - as in.
What you need for squash with stuffing
Squash
- Squash - 500 g;
- Rice - 50 g;
- Water - about 1/2 cup;
- Onion - 1 (small);
- Garlic - 1 clove;
- Vegetable oil - 2 tablespoons;
- Brisket or ham (you can put raw minced meat) - 50 g;
- Cheese durum varieties- 50 g;
- Dill - 2-3 sprigs;
- Ground black pepper - ¼ teaspoon;
- Mayonnaise - 1 tablespoon;
- Salt - as much as you want.
How to cook stuffed patissons
Make a filling of rice and brisket
- Finely chop the onion and garlic. Heat vegetable oil in a frying pan. Fry the onion until translucenttee on medium heat, avoiding burning. Add the garlic a little later.
- Rinse rice with cold water. Add to onion and garlic until rice is translucent. Stir so the rice doesn't burn.
- Add ½ cup hot water to the pan. Simmer until rice is cooked.
- Finely chop the tomatoes, brisket into small cubes. Add tomatoes and brisket to rice. Simmer until tomatoes soften. Salt, pepper. Add a tablespoon of mayonnaise (if you want.In my opinion, it greatly improves the taste).
- Sprinkle with finely chopped herbs. Mix. Switch off the stove. The filling is ready.
Prepare patissons for stuffing
- Wash squash. Cut off a thin layer of the bottom on both sides (for stability). Cut each patisson across (horizontally) into two parts.
- Remove the seeds (with a rounded teaspoon, being careful not to damage the walls of the squash).
Stuff the squash and bake in the oven
- Stuff halves of squash with minced meat. Sprinkle with cheese (fine grater).
- Place bowls of squash with minced meat in a baking dish (pre-lubricate the form with vegetable oil).
- Heat the oven to 200 degrees C. Bake the squash until the cheese is melted. This will take about 45 minutes. Of course, the baking time depends on the size of the vegetables. In my case, the patissons were 5-6 cm. It is clear that such babies will bake faster. Large squash will be more difficult to bake (they have a thick skin), they can be pre-boiled until half cooked.
Delicious patisson dish!
Squash stuffed according to this recipe have a pleasant taste and look great on a plate. They can be poured with a sauce of sour cream and tomato sauce (take equal parts of sour cream and tomato and mix).
Cooking patissons in pictures
Ingredients of the squash dish Slicing garlic and onion into the filling Fry the onion
Slicing the tomato into the filling Instead of ham or brisket, you can take minced meat and mix it with the rice filling. It is not necessary to fry the minced meat
Squash Cut squash in half. Trim with this - cut flat at the bottom on both sides. We take out the core of the squash with a spoon
Edible squash utensils Ready-made squash plates, filling and cheese for sprinkling Squash with filling
Sprinkle stuffed squash with cheese Baked squash Stuffed squash
To prepare this simple and delicious second course, we need squash, chicken breast, cheese, carrots, onions, tomatoes, refined vegetable oil, fresh herbs (in my case, parsley, but you can use any to taste), dried or fresh garlic, salt and ground black pepper. I will write down all the details on the ingredients below in the steps.
So, first of all, let's take care of our patisson cuties. For this recipe, I advise taking fairly large fruitsso that they fit a lot of stuffing. I have 2 patissons, each weighing about 1 kilogram. It must be said that it is for squash that this weight indicates its age - not a very young individual. The peel is already becoming quite dense and, as a rule, it needs to be removed. However, we will not do this - during the cooking process, the peel will soften and it will be easy to eat. We wash our suns and cut off the upper part with a knife to get such a lid.
Now canteen or dessert spoon take out the inside. We throw away the pulp with seeds, but the one that we scrape off from the walls can be further used in the filling. How hard do you need to scrape the pulp? This is a matter of taste, but it is important not to overdo it.
Thus we prepared both patissons. We got edible pots for our delicious dish.
Now you need to soften the fruits. It can be done different ways: bake in the oven, steam or boil in water. I like the last option better. Pour water into a large saucepan, add 1.5 teaspoons of salt (half a spoon will go into the filling). Bring the water to a boil, immerse the patisson in it and cook over medium heat until half cooked. The time depends on the density of the fruit. It took me about 17 minutes to make 1 patisson, and you control the process yourself. So we cook both patissons.
Without wasting time in vain, we prepare the filling. To do this, clean the carrots and onions, then cut the vegetables into small cubes. You can, of course, chop the carrots on a coarse grater, but I prefer the option with cubes. Pour odorless vegetable oil into the pan (I use sunflower oil), heat it up and lay the vegetables. Fry the onions and carrots over medium heat, stirring, until a pleasant blush.
In parallel, we cut the chicken breast into a fairly large cube (without skin and bones). You can also use small pieces - as you like.
On high heat without a lid, fry everything together so that the pieces chicken breast turned white and seized. So they will retain maximum juiciness. You don’t need to fry for a long time - just 3-4 minutes is enough. That's it, turn off the heat and let the meat and vegetables cool to a warm state.
In the meantime, let's move on to the rest of the filling for stuffed squash. Finely chop fresh herbs with a knife, and large fresh tomato cut into small cubes. It is not necessary to remove the skin if it is thin. But to remove the seeds with juice - it is just necessary that there is no excess moisture.
We cut the cheese in the same small cube - 200 grams. You can use absolutely any hard or semi-hard cheese that you personally like best.
Patissons are prepared in different ways. They are stewed, boiled, marinated, salted, baked. It is very easy to cook stuffed squash in the oven with minced meat. At the same time, the dish is not only tasty, satisfying and healthy, but also quite original, because as a result of cooking, edible “pots” are obtained. Be sure that their appetizing appearance will not leave indifferent neither adults nor children. Try to cook squash with minced meat. In spite of simple recipe, the result will please you.
You should not take large patissons for baking. Choose medium sized vegetables. This way you will be sure that they will be cooked quickly and completely.
How to cook whole squash stuffed with minced meat in the oven
First you need to wash the vegetables and cut a thin plate from the bottom and top. The lower cut will be needed as a stand for the squash stuffed with meat, and the upper one can serve as a lid.
With a teaspoon, you need to select the pulp inside the squash to get a hollow "pot". Grind the pulp (with a knife or blender) in a separate container.
Mix the squash pulp, minced meat, add the egg, salt, seasonings and mix everything well.
Fill the "pots" with the resulting mixture.
Grease a baking dish (it is better to take a metal baking sheet with high sides or a special dish for baking in an oven with a lid) with vegetable (refined sunflower) oil, lay out the lower sections of the squash, on which to put the stuffed "pots". Cover each patisson with a “lid”. Pour some water (about 2 tablespoons). Cover the container with a lid or foil.
Stew squash with minced meat at a temperature of about 170-180 degrees in the oven for about 35-45 minutes (depending on the size of the vegetables). In this case, the first 25-30 minutes - under the lid (foil), then remove it. Ready squash should be moved to a plate and served hot as an independent dish without a side dish, adding sour cream to taste.
To the "pots" of patissons, you can serve greens, wheat bread and, if desired, tomato sauce(preferably spicy).
For the preparation of minced meat, any meat is suitable - pork, beef, chicken, turkey. You can take assorted.
As "caps" you can use grated hard cheese.
For the preparation of stuffed squash, it is possible to use other fillings. This is very convenient, because in this way you can diversify the menu. You will receive a new dish every time. Baked patissons are very tasty with the following filling options:
- minced meat and mushrooms;
- minced chicken with onions and carrots;
- minced meat and rice boiled until half cooked;
- minced meat and vegetables (you can use any to taste);
- mushrooms with the addition of stewed carrots and onions;
- mushrooms with rice;
- fried mushrooms, chicken (or turkey) liver, onions and tomatoes.
You can safely experiment with fillings, choosing their composition to your liking. It all depends on the imagination of the chef!
Patisson is a close "relative" of the zucchini. Usually it is bought for a fancy shape and used for stuffing. The vegetable itself does not have a strong taste and goes well with many other products. For low energy value and the peculiar beauty of patissons like to use as a dietary dish during the holidays. Most often it is stuffed with a mixture of minced meat and other vegetables.
The proposed recipe for stuffed patissons with minced meat, baked in the oven, will answer all the basic questions that may arise during cooking. If desired, it can be finalized, with which the list of products combined with patisson will definitely help.
Stuffed patissons in the oven - recipe with photo
For this dish, you need to choose medium and strong patissons. They should not have any scratches or damage, because the skin is not removed during cooking. So that the stuffed squash can be served immediately from the oven on a plate, it is better to take vegetables weighing about 300 g each, no more. The younger it is, the less it weighs and the more pleasant taste it has. Minced meat, if desired, you can take any, but it is advisable to stop at the most low-fat types (chicken, turkey or veal). It is best to make it yourself in order to know for sure that there will be no fatty layers. For example, purchased minced chicken is made from different parts of the bird, but most of all they take fatty red meat from the thighs. At home, it is worth grinding exclusively breasts - the meat is white and more expensive. This recipe uses turkey.
As a filling, you can not use meat, but take mushrooms mixed with other vegetables. There are many recipes with boiled rice. There is only one condition here: due to the weak taste of the squash, the filling must be very fragrant, with a rich smell that will saturate the pulp of the vegetable.
For 5 servings you will need:
- - 5 pieces.;
- turkey breasts - 500 g;
- - 0.5 pcs. (you can take more);
- - 1 clove;
- - 2 pcs.;
- - 1 PC.;
- fresh herbs - to taste;
- - 1 tbsp. a spoon.
Cooking:
- Squash must be prepared for stuffing. To do this, the vegetables are thoroughly washed, and then the “caps” are carefully cut off from them - the place by which they are attached to the plant. Don't throw them away - they'll still come in handy. Next, using a regular spoon, you need to pull out all the bones from the vegetable. The remaining cavity will then begin.
- The meat must be minced. You can take or food processor. If desired, it is enough just to cut it very finely with a knife.
- Vegetable oil is poured into the pan and sent to bask on the burner. At this time, the onions are peeled, finely chopped and sent to fry for 2-3 minutes. In the same pan put grated carrots on a coarse grater.
- When the onions are browned and the carrots darken, minced meat and crushed garlic clove are added to them. Salt and spices can be added at this stage if desired. After 10 minutes, you can add finely chopped tomatoes without skins.
- Minced meat is fried until cooked, and at this time the greens are finely chopped and the oven is heated to 180 degrees.
- The squash is stuffed with the finished mixture, covered with cut off lids and sent to the oven for 40 minutes.
- Serve in portions, garnished with greens. If desired, you can prepare sour cream-garlic sauce (for 5 tablespoons of 10% sour cream, you need 1 crushed clove of garlic - let stand for half an hour).
Subject to the recipe in 100 g there will be only 45 kcal. At the same time, the amount of proteins is 5.4 g, fats - 1 g, and carbohydrates - 3.3 g.
