The end of summer - the beginning of autumn is the best time to prepare stuffed peppers and zucchini. It was at this time that these vegetables are presented in a wide assortment at the market or in the store, and for some they simply grow in their country plots.

Place minced meat in a deep dish.

Add 1 chicken egg to the minced meat.

Finely chop the greens, half an onion, and add them to the minced meat.

Boil 4 tablespoons of rice, rinse in a colander, and let the water drain. Add rice to the minced meat for our future dish.

Grate half a large carrot on the finest grater and add to the dish with minced meat.

Add salt and ground black pepper to the minced meat, and then mix thoroughly. As a result, we will get a ready-made zucchini filling.

Now you need to prepare the zucchini itself. To do this, peel the zucchini using a vegetable knife and cut into thick circles, as in the photo.

We cut out the core so that we get rings, as shown in the photo. We will use the zucchini pulp in frying later.

Fill the zucchini rings with minced meat. We ended up with a certain amount of stuffed zucchini. They can be cooked either in a frying pan or in the oven - I chose the first cooking method. Since all of them did not fit in the pan, some of them had to be frozen.

To cook in a frying pan, you need to prepare vegetables for frying so that our dish is more flavorful. For frying, it is best to grate the remaining half of the carrots on a coarse grater, finely chop the onion, tomato and zucchini pulp.

Then we heat vegetable or olive oil in a frying pan and simmer all these vegetables under a closed lid for 10 minutes, not forgetting to salt and pepper them.

When the vegetables have stewed a little, add the stuffed zucchini, submerging them a little. Next, cover with a lid and simmer for 40-50 minutes over low heat.

As a result, we end up with something like this.

Stuffed zucchini is best served with sour cream.

Bon appetit!

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 marked 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.

Stuffed zucchini baked in the oven is tasty, healthy and practical. Both regular zucchini and zucchini are perfect for this dish. They can be stuffed with cheese, mushrooms, and various vegetable fillings, but in this recipe I want to tell you how to cook zucchini stuffed with minced meat. These zucchini turn out very juicy and tender.

Ingredients:

(4 servings)

  • 1 kg. young zucchini or zucchini
  • 500 gr. minced meat
  • 1 onion
  • 50 gr. rice
  • 100 gr. grated cheese
  • freshly ground black pepper
  • vegetable oil
  • mayonnaise
  • greenery
  • We choose young zucchini with tender skin. Wash, then cut each zucchini lengthwise into two halves.
  • To get a recess into which we will later put the filling, we cut the core along the perimeter of the zucchini with a sharp knife. This is necessary to get a smooth, beautiful edge of our squash boat.
  • Using a regular teaspoon, scoop out the zucchini pulp. The pulp gives in very easily, and if the groove is not deep enough, you can widen it by gently scraping it with the same spoon. We don’t throw away the pulp; you can make a very tasty puree soup from it.
  • As a result of this simple procedure we get these cute boats.
  • Before stuffing zucchini, they must be boiled. If this is not done, then when we bake the zucchini in the oven, the meat filling will cook quickly, but the zucchini will remain hard. If you don’t want the zucchini to be rubbery, be sure to boil it.
  • So, take a wide saucepan, pour water, add salt and put it on the fire. When the water boils, put the vegetable preparations there. Cook for 8-10 minutes, then carefully, so as not to break the soft zucchini, remove them. If all the halves do not fit into the pan, then cook in two stages.

    • Meat filling for stuffed zucchini

  • The filling for zucchini can be prepared from either raw minced meat or fried minced meat. I prefer fresh minced meat: chicken or a mixture of pork and beef.
  • Let the rice cook in a large volume of salted water. There is no need to cook the rice until completely cooked; it will cook perfectly when we bake the zucchini in the oven. So after 10 minutes, remove the rice from the heat and place it in a colander.
  • Peel and finely chop one large onion. Stew the chopped onion in a small amount of vegetable oil. When the onion becomes soft and transparent, remove from heat. Let the onion cool.
  • Combine cooled boiled rice, fried onions and minced meat. Mix everything well, add salt and pepper. There should be enough salt and pepper in the filling so that the stuffed zucchini does not turn out bland. For a given amount of filling, I usually put 1 tsp. salt without a slide and 1/2 tsp. ground black pepper.
  • To make the filling in stuffed zucchini more juicy, add a little water to it (50-100 ml, depending on the moisture content of the minced meat). Mix well again.

    • Preparing stuffed zucchini

  • Now let's get to the fun part - stuffing the zucchini. So, grease the baking sheet with vegetable oil. Place the prepared zucchini halves on it. We stuff the zucchini with a delicious filling. At the same time, place the filling loosely without compacting it. We put it from the heart, with a small slide.
  • Place the baking sheet with stuffed zucchini in a hot oven and bake for 25 minutes at a temperature of 170-180°C. Literally five to seven minutes before readiness, remove the zucchini from the oven and sprinkle with grated cheese.
  • Place the baking sheet with stuffed zucchini back into the oven. When the cheese has melted and has a beautiful golden brown crust, remove the dish from the oven.
  • Transfer the finished oven-baked zucchini to a large dish or serving plates. Pour sour cream sauce over the zucchini and sprinkle with fresh herbs.
  • As you can see, cooking stuffed zucchini in the oven is very simple. For variety, you can change the composition of the filling and the shape of the stuffed zucchini. For example, we cut the zucchini not lengthwise, but crosswise, and use a spoon to hollow out the core to make small barrels 4-5 cm high. The preparation is exactly the same, but the appearance is slightly different.

These dishes are worth trying

Reviews and comments:

Nastya 08.11.13
Stuffed zucchini is tasty and healthy. I make zucchini the same way, only I cut them lengthwise instead of crosswise. The result is long boats. One boat - one serving. And I usually fry the minced meat, it turns out faster and there is a guarantee that it will all be baked, because the zucchini itself cooks quickly.

Alice 05.25.14
Yummy! grated cheese is a very good addition. The vegetable filling turns out tender, one might say refined. Thanks for the recipe!

Tatyana Mikhailovna 04.06.14
To prevent the zucchini filling from drying out during cooking, I cover each piece with a zucchini slice. You can serve it on the table with this lid or remove it if, as indicated in your recipe, you want to sprinkle it with cheese.

Nata 03.08.14
Thank you for the recipe, when I cook for guests, I do everything as you do, when for myself, I cut the zucchini lengthwise, scoop out the pulp with a spoon and stuff it with the filling. This makes it faster and fits more into the oven.

Alyona
Nata, thank you for your feedback)))

Diana 01/29/15
And I took note of Tatyana Mikhailovna’s comment and decided to cover the zucchini with a tomato. The result was these stuffed mushrooms. Even after they were baked, I put a couple of dots of mayonnaise on top, which turned out to be delicious fly agarics. Both tasty and beautiful. Thanks for the great ideas. Personally, they help me cook something new every time.

Alyona
Diana, and thank you for the great idea with the fly agaric)))

Svetlana 05/30/15
Stuffed zucchini is delicious!!! Only I like a lot of cheese, so that it drips off them.

Irina 06/02/15
I stuffed it not with zucchini, but with ordinary white zucchini. They turned out to be too large. Each boat contained 200 grams of filling. A little wasteful, but delicious :)

Alyona
Irina, if the zucchini is large, it is not necessary to make a wide and deep groove in it. You can limit yourself to a small depression in the middle and put a reasonable amount of filling. And zucchini baked in the oven is a very tasty dish in itself.

Tatyana 07/22/15
wonderful recipe. but it states that mayonnaise is needed. but it is not written when and where to add it. Apparently, the zucchini should be coated in minced meat or ready-made ones...

Alyona
Tatyana, you almost guessed it))). Ready zucchini is either sprinkled with mayonnaise, or mayonnaise is served separately with stuffed zucchini.

Victoria 05/18/16
I never cease to admire your site, yesterday I made these stuffed zucchini, added cheese mmm..... such an easy and healthy dinner))) just class!!! I decorated it like this)) Alena, you are a magician, I always use your site, and have already forgotten about the others. The most important thing is everything from available products, and small tricks that help improve the dish. Thank you)))

Alyona
Victoria, thank you for your review)))) The zucchini turned out very, very appetizing)))))))))

Sveta 07/15/16
Both ways of preparing zucchini are wonderful (both boats and stacks). I just want to add a small touch on my own, I use the pulp taken out of the zucchini right there, adding it to the minced meat, i.e. filling. It turns out juicy and delicious. Even in the vegetable version, the filling will not be superfluous.

Alyona
Sveta, thank you very much for your feedback and for the interesting and very practical addition to the recipe))))))))))

Valentina 07/15/16
Alena, you are very smart! Thank you very much for your work. The site is convenient, it has accessible recipes with very detailed and understandable descriptions - a real cooking school in absentia. And step-by-step photos help you understand what and how it should turn out if you are doing it for the first time. I myself only recently began to enjoy cooking; I didn’t know how to cook as a child, cooking didn’t arouse my interest - and the need to feed my family did not seem like a very pleasant responsibility. But! When it starts to work out and it turns out delicious, interest and pleasure in the process awakens. And you help us learn to cook. Thank you.

Alyona
Valentina, thank you very much for your kind words)))))))))))))))))

Natalya 05.29.18
These are the round barrel squashes I planted this spring. The variety is called "Scullion".

Daria 07/06/18
Good evening, Alena! Just like Sveta, I put the zucchini pulp directly into the filling! Yummy! As always, thank you so much for the recipe! :)

Alyona
Daria, thank you from the bottom of my heart for your feedback)))))))))

Sergey 09/12/18
Please tell me! I bake it in the oven for 25 minutes, but it seems to me that the zucchini is a bit tough - what should it be? Before this, I boiled the zucchini for 10 minutes.

Alyona
Sergey, if you boiled it for 10 minutes and then baked it for 25 minutes, then the zucchini should be ready. They should not fall apart, keep their shape, but also not crunch on your teeth)))))) What kind of zucchini did you use? Hopefully not overripe with a hard crust and large seeds.

Sergey 09/12/18
My zucchini tastes bitter for some reason? What's wrong? And the regular zucchini turned out great!

Alyona
Zucchini has appeared on our markets relatively recently, so not everyone knows how to choose good zucchini.
The young fruit is small in size and has a thin shiny skin that can be easily peeled off with a fingernail, like a new potato. These zucchini are tender, sweetish and cook very quickly.
Another thing is fruits that have lain for several weeks. The peel becomes denser, it no longer shines, but becomes matte, but most importantly, bitterness accumulates in it. Such peels must be peeled without regret, otherwise the bitterness can ruin the entire dish. Therefore, you should not buy zucchini for future use, these are not zucchini that can lie around)))))

Step-by-step recipes for cooking zucchini slices with minced meat in the oven: with tomatoes and cheese, with minced meat in zucchini rings in a hurry, with rice and vegetables, casserole with minced meat, mushrooms and garlic, spicy

2018-09-22 Irina Naumova

Grade
recipe

4900

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

4 gr.

80 kcal.

Option 1: Classic recipe for zucchini slices with minced meat in the oven

Perhaps zucchini baked in the oven with minced meat has become a classic. In our selection, we propose to consider cutting zucchini into circles. For her, it is best to take young zucchini or zucchini so as not to remove the skin. This form of slicing is the simplest compared to boats, from which the pulp is removed, grating, where the vegetable juice is necessarily drained, or slicing with a fan. We offer several delicious recipes for every taste. Let's start with a basic recipe for zucchini with minced meat in the oven along with tomatoes and cheese.

Ingredients:

  • two young zucchini;
  • three hundred grams of minced meat;
  • two tablespoons of sour cream;
  • three tomatoes;
  • 150 grams of hard cheese;
  • 1 tsp coarse salt;
  • 0.5 tsp ground black pepper;
  • 1 tsp dried herbs.

Step-by-step recipe for zucchini slices with minced meat in the oven

First of all, the zucchini needs to be washed from dirt. Dry with a kitchen towel, we don't need excess water.

Cut into circles and place on a baking sheet greased or lined with parchment. Lightly salt, pepper and sprinkle with a small amount of dried herbs.

Take fresh chilled minced meat. Lightly salt and pepper it too. You can add some meat seasoning.

Stir and place a tablespoon on each circle. Flatten it slightly so that the mince resembles a flatbread.

Cut the tomatoes into circles and place on top. Lightly salt the tomatoes too. Grease each serving with sour cream.

Cook delicious zucchini slices with minced meat in the oven on a medium level. Temperature - 180 C, time - thirty minutes.

Then pull out the baking sheet, sprinkle each portion with grated cheese and bake for another five minutes until it melts.

Serve on a large platter as an appetizer.

Option 2: Quick recipe for zucchini slices with minced meat in the oven

In order to have time to cook delicious zucchini quickly, we will make hollow rings from them. Fill with minced meat and bake in the oven. We will spend no more than fifteen minutes of our time.

Ingredients:

  • two young zucchini;
  • five hundred grams of minced meat;
  • bulb;
  • carrot;
  • spices to taste.

How to quickly cook zucchini slices with minced meat in the oven

Cut the zucchini into rings no less than a centimeter thick. Remove the center from each circle to create an end-to-end circle.

Place on a baking sheet lined with parchment.

Finely chop the onion, grate the carrots and mix with the minced meat. Salt and pepper. You can add meat seasoning.

Fill all the rings with the prepared filling and bake for forty minutes at 180 C. Serve the finished portions as a hot appetizer on a large plate.

Note: if you have a small piece of cheese, you can sprinkle it on the portions before baking - the finished dish will turn out even more appetizing.

Option 3: Zucchini slices with minced meat in the oven with rice and vegetables

For cooking we need pork pulp. Grind it in a meat grinder and prepare minced meat. If you don't want to bother with homemade minced meat, you can use ready-made pork. Add rice and vegetables to the filling - simple, satisfying and very tasty. We will get not only an appetizer, but a full-fledged second course.

Ingredients:

  • three zucchini;
  • a quarter kg of pork or minced meat;
  • half a stack of rice;
  • carrots - 1 piece;
  • two medium onions;
  • two tomatoes;
  • four tablespoons of oil is growing;
  • one hundred grams of cheese;
  • spices and herbs.

Step by step recipe

We take long-grain rice - it turns out crumbly. With round rice, the filling will turn into mush. Rinse the rice until the water runs clear.

Then pour the specified amount of rice into glasses of water. Lightly salt and bring to a boil. Boil over medium heat for fifteen minutes. Do not cook until done, otherwise it will be overcooked at the end of cooking.

Drain in a colander and transfer to a bowl.

Now let's prepare the zucchini. We will make them not just circles, but barrels. Cut the fruit into rings five centimeters thick. Using a teaspoon, scoop out the pulp, leaving it not only on the walls, but also on the bottom. It turns out that even the rings cut from the middle of the zucchini have a bottom and can accommodate the filling.

Boil a small amount of water in a saucepan. Place the zucchini pieces in boiling water for four minutes, then remove and let the water drain.

If you have pork pulp, grind it in a meat grinder. If you have simple ready-made minced pork, place it in a bowl.

Cut the onion into small cubes, grate the carrots on a coarse grater. Cut the zucchini pulp into small pieces. Chop the tomatoes very finely or grate them, first removing the skin.

First fry the onions and carrots until soft and lightly browned. Then add the zucchini and simmer for about five minutes, evaporating the vegetable juice.

Then transfer the tomatoes to the frying pan and simmer for a few more minutes. Don't evaporate all the liquid completely, but don't leave it liquid either.

Add salt and pepper.

Place cooked vegetables and minced pork into a bowl with rice. Chop the greens and add to the filling. Add additional salt and pepper.

Mix the filling and turn on the oven at 180 C.

Fill the zucchini circles with the filling and place in a greased baking dish. Pour water directly into the mold, literally a little bit - this way we will keep our dish very juicy.

Bake for half an hour until the filling appears golden brown. Then pull out the baking sheet, sprinkle with grated cheese and cook for another ten minutes.

Serve hot with fresh herbs, sour cream or your favorite sauce.

Option 4: Casserole of zucchini slices with minced meat in the oven

Using slices in the form of circles, you can prepare not only snacks, but also casseroles. In addition to minced meat, we will add champignons and vegetables. Of course, you can’t do without garlic and cheese.

Ingredients:

  • five hundred grams of minced meat;
  • three medium zucchini;
  • two onions;
  • two hundred grams of champignons;
  • six tomatoes;
  • two hundred grams of cheese;
  • three eggs;
  • two hundred grams of sour cream;
  • two cloves of garlic;
  • half a bunch of parsley;
  • half a teaspoon of Provençal herbs;
  • salt and pepper;
  • sunflower oil

How to cook

Peel the onion and cut into cubes. Then fry it in oil until transparent. Then add minced meat to it.

Fry, breaking up any lumps of minced meat with a spatula. Cook everything together for ten minutes.

Rinse the champignons, cut into slices and fry separately until the juice evaporates and is lightly browned.

Combine the fried minced meat and mushrooms, add salt, pepper and stir.

Cut the washed zucchini into slices half a centimeter thick.

Pour boiling water over for two minutes, then drain in a colander.

We cut the tomatoes into slices, just like the zucchini.

Whisk the eggs, add sour cream, stir until smooth. Squeeze the garlic, add salt and pepper. Add chopped herbs, dried Provençal herbs and stir.

Grease the pan with oil and place half the eggplant slices on the bottom. Sprinkle lightly with grated cheese and pour a third of the prepared sauce.

Then we lay out the minced meat with champignons, tomatoes and a little cheese on top.

Cover with the remaining eggplants and pour in the rest of the sauce.

Then comes the second part of minced meat with mushrooms, again tomatoes. Sprinkle with remaining cheese.

Cook for twenty minutes at 190 C on the middle level of the oven. You can bake for half an hour depending on the power of your oven.

Sprinkle with fresh herbs before serving.

Option 5: Spicy zucchini slices with minced meat in the oven

Minced meat needs to be combined, for example, from pork and chicken or beef. You can also take meat, then grind it in a meat grinder. We use young zucchini or zucchini, and mozzarella as cheese.

Ingredients:

  • five hundred grams of minced meat;
  • seven hundred grams of zucchini or young zucchini;
  • four blows of parsley;
  • one hundred grams of onion;
  • two tomatoes;
  • 180 g mozzarella;
  • two cloves of garlic;
  • soy sauce for decoration.

Step by step recipe

If you have ready-made minced meat, place it in a bowl. If not, grind the meat in a meat grinder. Chopped greens are added to the minced meat.

Salt, pepper and add a couple of tablespoons of water. Mix everything until smooth.

Cut the young zucchini into rings one centimeter thick and place on a baking sheet lined with baking paper. Sprinkle a little salt and pepper.

Place minced meat with herbs and spices on top. Place a slice of mozzarella and sprinkle with finely chopped garlic.

Then add a slice of tomatoes.

Salt a little and bake for half an hour at 200 C.

Remove the baking sheet from the oven and transfer the portions to a plate. Drizzle with soy sauce or balsamic vinegar and serve.

Option 6. Classic recipe for zucchini rings with minced meat in the oven

You can prepare many delicious, light, and at the same time satisfying dishes from zucchini. Rings stuffed with minced meat and baked in the oven look especially impressive.

Ingredients

  • four small zucchini;
  • a bunch of parsley;
  • half a kilogram of minced meat;
  • refined oil - 20 ml;
  • bulb;
  • 150 g hard cheese;
  • garlic - two cloves.

Step-by-step recipe for zucchini rings with minced meat in the oven

Wash the zucchini. Wipe them with a napkin and trim the ends. Cut the vegetable into rings that are not too wide. Using a sharp knife, carefully cut out the core, leaving the walls half a centimeter thick. Grease the inside of the pieces with vegetable oil and place on a baking sheet.

Remove the peel from the onion and garlic slices and finely chop. Sauté vegetables in hot oil, stirring constantly, until soft. Transfer the roast to a deep plate. Place the minced meat in the same frying pan and fry, adding pepper and salt, until cooked. Stir constantly so that it does not form large pieces.

Combine the finished minced meat with chopped parsley and fried onions. Add half of the coarsely grated cheese to this and mix thoroughly. Fill the zucchini preparations with the resulting mass. Sprinkle the remaining cheese on top and place in the oven for 25 minutes, preheating it to 180 C.

You can use any minced meat: mixed, pork, chicken or beef. When frying onions, stir them continuously so that the vegetable does not burn.

Option 7. Quick recipe for zucchini rings with minced meat in the oven with canned tomatoes

Minced turkey with young vegetables is a light, juicy and incredibly tasty dish. Canned tomatoes add piquancy.

Ingredients

  • seven sprigs of parsley;
  • 350 g canned tomatoes;
  • 3 cloves of garlic;
  • 100 g cheese;
  • 15 g ground pepper mixture;
  • bulb;
  • 15 g sugar;
  • 40 ml refined oil.

How to quickly cook zucchini rings with minced meat in the oven

Wipe the washed zucchini and cut it off on both sides. Cut the vegetable into not too thick slices. Carefully cut out the core.

We clean the turkey from films, wash it and cut it into small slices. We pass the zucchini pulp together with the meat through a meat grinder. Place in a frying pan with heated oil. Add peeled and chopped onions and garlic. Fry, stirring, until half cooked. We clean the canned tomatoes, puree them and add them to the rest of the ingredients. Salt, add sugar and simmer over low heat for seven minutes.

Grease the mold with oil. Lay out the zucchini rings, fill them with meat sauce, sprinkle with coarsely grated cheese and place in the middle oven preheated to 190 C. Bake for forty minutes.

You can replace canned tomatoes with tomato sauce or ketchup. To prevent the cheese from burning, cover the dish with a sheet of foil and remove it ten minutes before cooking.

Option 8. Zucchini rings with minced meat in the oven in sour cream

The zucchini can be baked in the form of boats, or cut into circles, remove the core and fill the vegetable with minced meat filling. Sour cream will add a pleasant creamy taste to the dish.

Ingredients

  • three young zucchini;
  • refined oil;
  • two onions;
  • lemon juice;
  • 40 g tomato paste;
  • 100 g cheese;
  • 200 ml sour cream.

How to cook

Wash the zucchini thoroughly and dry with a napkin. Trim both sides. Cut the vegetable into thick rings. Using a spoon, scoop out the pulp so that the bottom and not too thick walls remain.

Peel the onion. Finely chop the zucchini pulp and onion. Fry the vegetables in hot oil until the zucchini is cooked. Cool.

Place the minced meat in a deep bowl, add a mixture of zucchini and onions and tomato paste. Stir and pour in lemon juice. Add finely chopped dill and two tablespoons of oil here. Pepper, salt and knead to taste.

Turn on the oven at 180 C. Fill the zucchini rings with minced meat and place in a deep, oiled pan. Bake for 20 minutes. Combine sour cream with chopped herbs, add salt and shake. Pour the dressing over the vegetables and sprinkle with grated cheese. Cook for another 20 minutes.

The calorie content of the dish depends on the fat content of the sour cream. If you are watching your weight, use low-fat fermented milk product and minced chicken or turkey.

Option 9. Zucchini rings with minced meat in the oven, breaded

In this recipe, zucchini rings stuffed with minced meat are pre-fried and breaded, and then baked in the oven. Thanks to this, the dish turns out to be satisfying and very tasty.

Ingredients

  • 300 g mixed minced meat;
  • 60 ml vegetable oil;
  • young zucchini;
  • a slice of white bread;
  • three eggs;
  • bulb;
  • 100 g breadcrumbs;
  • 100 ml milk.

Step by step recipe

Wash the zucchini under the tap. Wipe with a napkin and cut into rings 10 mm thick. Carefully remove the core.

Soak the bread in milk and leave for ten minutes. Then squeeze it out and add it to the minced meat. Peel the onion and finely chop it. Add to the rest of the ingredients, add salt and beat in the egg. Knead.

We start the zucchini rings with minced meat. Beat the remaining two eggs with a fork until smooth. Dip each piece into the egg mixture and roll in breadcrumbs. Place in boiling oil and fry for one minute on each side. Transfer to a baking tray lined with baking paper. Place in the oven for 20 minutes, preheated to 170 C.

You can make your own breadcrumbs by grinding white breadcrumbs in a blender until they form fine crumbs. The zucchini will turn out even tastier if you add spicy herbs or spices to the breading.

Option 10. Zucchini rings with minced meat in the oven with mushrooms

Zucchini stuffed with minced meat and mushrooms is a truly festive dish. Thanks to cream and melted cheese, the filling will turn out incredibly tender and juicy.

Ingredients

  • cheese - 100 g;
  • bulb;
  • heavy cream - 100 ml;
  • champignons - 200 g;
  • vegetable oil - 40 ml;
  • minced chicken - 200 g;
  • four zucchini;
  • processed cheese;
  • dill - several sprigs;
  • carrot;
  • garlic - three cloves.

How to cook

Peel the onion, rinse and finely chop. Wash the mushrooms, dry them and cut them into small pieces. Cut the processed cheese into cubes. Coarsely chop the peeled carrots. Remove the husks from the garlic and finely chop it. Chop the dill.

We wipe the washed zucchini and cut it into barrels four centimeters high. Scoop out the core with a spoon. We place the blanks in the mold, greasing it with oil. Season with pepper and salt.

Heat the oil in a frying pan, put the onion in it and saute it until soft. Add grated carrots and fry for a few more minutes. Add garlic and mushrooms. Fry, stirring, for three minutes. We also send the minced meat here and continue cooking, kneading thoroughly, until cooked. Pepper, salt, add cream and simmer for another five minutes. Remove from heat, add processed cheese and chopped dill. Stir.

Stuff the zucchini with the filling, place it on a baking sheet and put it in the oven for 50 minutes. Then take out the vegetables, sprinkle with cheese and bake for another ten minutes.

It is better to make minced meat yourself from chicken breast, so you will be sure of its quality.

If you have several young zucchini and an irresistible desire to eat something tasty, then this article is for you. I suggest you prepare delicious stuffed ones. It turns out very satisfying, appetizing and beautiful. And they can be prepared easily and quickly.

This dish is especially helpful when you urgently need to prepare a worthy treat for the holiday table, but there is little time for it. In the summer, such a delicacy is a very frequent guest at our table and sells out with great success. In addition to zucchini, we will need minced meat. You can use chicken, meat or fish - whatever your taste.

To taste, you can add vegetables, cheese, aromatic herbs and seasonings to the stuffing filling. Now we will look at the most delicious and simple recipes for preparing stuffed zucchini in the oven.

Menu:

1. Stuffed zucchini “Juicy cutlets”

This appetizer resembles cutlets both in appearance and in taste. Zucchini adds additional juiciness to the minced meat. In fact, it turns out that we will bake a meat cutlet in a zucchini ring. Indescribably delicious. It is eaten instantly and prepared easily and quickly.

  1. half a kilo of boneless meat (for minced meat);
  2. 3 raw eggs;
  3. 2 medium or large zucchini;
  4. 3 tablespoons milk;
  5. a little flour for dredging;
  6. salt to taste;
  7. ground black pepper to your taste;
  8. fresh greens.

Cooking steps:

Zucchini, if they have a smooth skin, without chips or cracks, do not need to be peeled.

1.They need to be cut into circles, approximately 1.5 centimeters thick. Cut out the middle of them. To do this, you can use a special form, or do it with a knife.

2.Pass the meat through a meat grinder; you can also add onions for juiciness. You can also use ready-made minced meat. Add salt and pepper to taste. Finely chop the greens and mix into the meat mixture.

3. Place minced meat into each zucchini ring, up to the edges. You don’t need to put too much of it, just equalize its level with the walls of the vegetable.

4. In a separate bowl, beat eggs with milk and a little salt.

5. First roll the finished “cutlets” in flour, carefully on all sides. Then dip them in the batter and immediately transfer them to the prepared baking sheet or frying pan. Pre-grease the mold with vegetable oil.

6. Place in the oven for 30-40 minutes until golden brown. Baking temperature is approximately 220 degrees.

You can also fry zucchini in oil, but baked ones also turn out very tasty.

This is how you can easily and simply prepare a tasty and satisfying dish. It will adequately decorate a festive table and will become a pleasant joy for your loved ones at a family dinner. Bon appetit!

2.

We will prepare the famous and very tasty stuffed zucchini boats right now. This is very easy to do, and the set of ingredients is available, especially during the summer season. Once you try this deliciousness, it’s impossible to stop. I very often cook it just like that, for no reason. And at every holiday, such zucchini is a mandatory menu item.

  1. 4 pieces of medium zucchini;
  2. 2 small tomatoes;
  3. 1 hot pepper;
  4. 1 onion;
  5. 3 medium cloves of garlic;
  6. 1 carrot;
  7. 300 grams of minced meat;
  8. 150 grams of sour cream;
  9. greens, pepper and salt to taste;
  10. vegetable oil;
  11. hard cheese, approximately 100 grams.

The amount of ingredients can be changed according to taste. If your family doesn’t like spicy food, then you don’t have to add chili at all.

Cooking steps:

First of all, you need to prepare the zucchini base for the minced meat.

1. Cut the zucchini into two pieces lengthwise. It is better to choose small fruits for this. Such boats will turn out neater. Remove the pulp from future boats with a spoon.

2. Finely chop all ingredients. Grate carrots and cheese.

3. Pour a little vegetable oil into the frying pan and wait for it to heat up. Add the onion and fry until it reduces in size and becomes slightly translucent in color. Then add carrots and fry until golden brown. After this, garlic and chili are fried.

4. After 5 minutes of garlic and pepper, add the tomato pieces to the roasting pan. Simmer in this form for another 7-10 minutes and remove from the stove.

5. Fry the minced meat in a small amount of vegetable oil.

6. Mix minced meat, fried vegetables and add some chopped herbs. Also stir in half the prepared amount of cheese into the mixture. Salt and add a little ground pepper. After this, taste the mixture for seasoning.

7. The last thing to go into the mass is sour cream. After complete stirring, the minced zucchini is ready.

8. Grease each boat with vegetable oil and distribute an even layer of the mixture prepared for stuffing. Place each portion in a heatproof bowl greased with vegetable oil. Sprinkle the remaining amount of grated cheese on top.

9. Place the mold with the zucchini in a hot oven and bake at 180 degrees for about half an hour.

The finished dish looks rosy, golden and very tasty. The snack can be eaten both hot and cold. Very tasty, satisfying, worthy and, at the same time, quite affordable.

3. Recipe for zucchini in the oven with mushrooms and cheese

Everyone knows the delicious combination of mushrooms and cheese. And if this union is combined with juicy zucchini, the result is simply magical! Tasty, beautiful and satisfying - you won't be disappointed!

I always prepare this treat for the holidays. In the pre-holiday bustle there is always little time to prepare. And this dish can be prepared very quickly, with minimal effort and money. In general, a dream for any housewife.

  1. 3 small zucchini;
  2. 1 medium onion;
  3. 2 full tablespoons of sour cream 20%;
  4. a small bunch of parsley;
  5. half a kilo of fresh champignons;
  6. 200 grams of hard cheese;
  7. pepper and salt to your taste;
  8. a little vegetable oil.

Cooking steps:

First, let's prepare the basis for future boats.

1. Cut the zucchini into two parts and scrape out the pulp. You can do this with a knife. But I do it with a spoon.

2. Wash the mushrooms thoroughly, dry and chop finely. Leave a few champignons for a nice arrangement on top.

3. Chop the onion as finely as possible.

4. Finely chop the parsley too.

5. Rub the cheese with a grater. Now all the ingredients for stuffing are ready. Let's move on to preparing the minced meat.

6. Fry onions with mushrooms. After 7-10 minutes, pour in sour cream and add greenberries. Add salt and pepper, at your discretion. Mix everything well and remove from the stove.

7. Fill the prepared zucchini with mushroom mixture and sprinkle with cheese. Cut the previously set aside mushrooms lengthwise and decorate the boats with these pieces. Place them in a heat-resistant pan lined with foil or parchment. Place in a hot oven for 30-40 minutes at 200 degrees.

It turns out very tasty. From the first minutes of baking, such an aroma spreads throughout the apartment that it becomes unbearable to wait.

Now, when the bushes are filled with young zucchini, it’s time to treat yourself to something delicious! You can fry them, make a saute or stew. Or you can bake delicious stuffed zucchini.

I always cook this dish with already thermally processed minced meat. After all, this dish tastes better when the zucchini is a little al dente. That is, it is well baked, but crunches a little. This snack holds its shape better and does not fall apart before transferring.

My family loves this dish very much, so since the summer I have been freezing zucchini circles and halves. So that in winter you can get it, stuff it and cook it. Even if you didn’t have time to think about it in the summer, supermarkets sell vegetables in the winter. In short, lovers of this wonderful snack will always find a solution.

Bon appetit!

4. Video - Baked zucchini

See you soon!