Stuffed zucchini in the oven

Vegetables on the table are a source of vitamins and minerals. If you need a product rich in calcium, remember about zucchini, because stuffed zucchini is a delicious and familiar to many summer-autumn dish that is cooked in the oven from simple and accessible ingredients. Its beneficial properties are better preserved when the vegetable is baked in the oven. Although casseroles, and caviar, and a fried option, and stuffed halves are good.

Usually zucchini is stuffed with minced meat and rice, but sometimes various vegetables and spices are added to these two components to taste. Almost any dish can be prepared from them, up to stews. This recipe will tell you about the simplest preparation of stuffed zucchini with minced chicken, rice and onion-carrot frying. Minced chicken, if desired, can be replaced with beef or pork, here everything is curled up on personal taste preferences, and on what kind of dish you want to get in the end. So, for example, with minced chicken, zucchini will turn out to be more dietary than with minced beef or pork, but in any case, whatever minced meat is chosen, the dish will undoubtedly delight the whole family with its taste.

Stuffed Zucchini with Minced Chicken and Rice

First you need to prepare the minced meat with which the zucchini will be stuffed. To do this, rinse the rice and pour hot water for 20 minutes.

Chop the onion, grate the carrots using a coarse grater. Fry chopped vegetables in vegetable oil until golden brown.

Add the fried vegetables, rice soaked in hot water, pepper and salt to the minced chicken to taste. To stir thoroughly. Minced zucchini is ready.

Next, you need to start preparing the zucchini itself: cut it into circles approximately 2.5 cm thick.

Peel the sliced ​​zucchini circles from seeds and peels.

Spread the rings on a baking sheet greased with vegetable oil, first add a little salt and put minced meat in the hole of the zucchini with a slide. Send the sheet with stuffed zucchini to the oven. Bake for 1 hour at 180 degrees.

In a deep bowl, mix sour cream with dried dill, you can also add chopped garlic.

20 minutes before being ready, remove the baking sheet and grease the zucchini with sour cream. Continue cooking.

As soon as the surface of the casserole is golden brown, the stuffed zucchini with chicken and rice is ready.

Sauces are nicely combined with baked zucchini. When ready-made, the vegetable is flavored with ketchup, mayonnaise or mustard. For a children's table, where vegetables are not very fond of, on circles of zucchini you will draw emoticons with ketchup - smiling faces. The dish will go off with a bang.

In the oven, the zucchini turns out to be tender, but the taste is missing something ... Definitely - seasonings! What goes well with zucchini and improves their taste? - Each hostess can experiment and derive the formula for an ideal dish following the following recommendations:

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Baked zucchini, slightly salted before cooking, harmonize in taste with sour cream. It is used to season and decorate the vegetable after it is ready. The dish is served hot with cold sour cream. She can draw "wood rings" or just limit yourself to a teaspoon of the product for each piece.

Next to the zucchini in the garden grew the next vegetable seasoning - parsley. You can send it to the oven with zucchini, and put a twig on each circle, instead of "cherries on the cake." The combination of baked zucchini flavors and fresh herbs will add a new flavor to the dish.

When baking, you should try sprinkling the zucchini with finely chopped dill or a dry version of it. And in combination with thyme (the second name is thyme), a bouquet of aromas is created that enriches the zucchini taste.

Garlic. For those who love the spiciness of food - why not use it. To stuff? Throw between pieces of vegetable? It is much tastier to cook garlic sauce by grinding 3-4 cloves in a mortar to a liquid gruel with a pinch of table salt (crystals). At the end of the grinding, put the mass in a saucepan, pour a tablespoon of vegetable oil there: refined or not - to your taste. Another 4-5 tablespoons of lukewarm boiled water - and you can season the baked zucchini. It will turn out delicious.

Enriches the taste of baked wild garlic zucchini. It is similar in aroma and taste to garlic, only more loyal in terms of pungency. Finely chop a few chopped leaves and sprinkle with zucchini. Even before baking, even after.

5 minutes before cooking, the zucchini are sprinkled with finely grated hard cheese and sent to the oven to melt a little. There is no better seasoning.