Such zucchini can be both an excellent side dish and a full dinner dish! It’s better, of course, to eat them right away from the oven, hot, but they will transfer perfectly to the seashore or to the park.
Pick your recipe
You will need
- - 4 zucchini;
- - 1 tbsp Worcestershire sauce;
- - 200 g of rice;
- - 240 g of a mixture of vegetables;
- - 800 ml of vegetable broth;
- - salt and pepper to taste;
- - 200 g of hard cheese;
- - 2 medium onions;
- - vegetable oil for frying;
- - sunflower seeds at will.
Instruction manual
1
Wash and cut the zucchini in half. Remove the pulp so that you get the boat (for this, use a spoon, and better measured - it has sharper edges). Put the pulp in a bowl, we still need it.
2
Preheat the oven to a temperature of 175 degrees. Lightly grease the zucchini with a cooking brush with any odorless vegetable oil, add a little salt and put in the oven for 10 minutes.
3
Meanwhile, finely chop the onion into a cube. Also chop the pulp of zucchini. Heat a little vegetable oil in a pan, put chopped vegetables in it and cook over medium heat for about 10 minutes. Then pour the vegetable mixture ("Mexican", with corn and peas is perfect) and cook the same amount. Do not forget to salt and pepper.
4
Boil rice until cooked in vegetable broth. Add vegetables to it and mix everything thoroughly.
5
Grate cheese ("Mazzarella", "Edam" perfectly) grate on a medium grater.
6
Stuff the prepared zucchini with a mixture of vegetables and rice. Sprinkle each one with Worcestershire sauce and cover with a layer of grated cheese. If desired, sprinkle with seeds on top and send to the oven for 20 minutes. If desired, sprinkle with chopped parsley or chives for serving.