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How to Recipe Delicious Stuffed Round Zucchini

Without fail making ultimate Stuffed Round Zucchini easy, yummy, practical.

Stuffed Round Zucchini
Stuffed Round Zucchini

Good Evening every body, at this time you get present recipe Stuffed Round Zucchini with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Stuffed Round Zucchini.

Ingredients for Stuffed Round Zucchini

  1. Prepare 2 : small red onions, finely chopped.

  2. Prepare 2 : small red bell peppers, finely chopped.

  3. Needed 6-8 : small round zucchini.

  4. Prepare 3 cloves : garlic, minced.

  5. Needed 10.5 oz : button mushrooms, diced.

  6. Prepare 1 : carrot, diced.

  7. Needed 2 teaspoons : smoked paprika.

  8. Prepare 2 teaspoons : marjoram.

  9. Prepare : I teaspoon thyme.

  10. Needed 1.5 cups : cooked lentils.

  11. Needed : O.5 cup tomato sauce.

  12. Prepare 1 teaspoon : salt, plus more to sprinkle inside the zucchini.

  13. Prepare A few : grinds of black pepper.

If all ingredients Stuffed Round Zucchini it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Stuffed Round Zucchini

  1. Preheat the oven to 400°F (200°C)..

  2. Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop..

  3. Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated..

  4. Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine..

  5. Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling..

  6. Place them in a baking dish and put their tops back on..

  7. Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil..

  8. Let cool for a couple of minutes before serving..

  9. Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀.

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