10 recipes for stuffed zucchini in the oven and on the stove

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Prepare beautiful, hearty and aromatic dishes with minced meat, mushrooms, vegetables, rice, cheese and cottage cheese.

For stuffing, it is best to take small zucchini with a soft, thin skin. Then the vegetables do not have to be peeled.

1. Zucchini stuffed with meat in the oven

Ingredients

• 4 zucchini;
• 400 g of any minced meat;
• 1 onion;
• salt to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 150 g of hard cheese;
• a few tablespoons of vegetable oil.

Preparation

Cut the courgettes in half lengthways and scoop out the seeds with a spoon. Combine the minced meat, chopped onion, salt and pepper. Cut the tomatoes into large wedges. Grate the cheese on a coarse grater.

Place the squash boats on a greased baking sheet. Season vegetables with salt and pepper. Fill them with minced meat, garnish with tomatoes on top and sprinkle with cheese.

Bake the zucchini at 200 ° C for about 40 minutes. If the cheese starts to burn, cover the vegetables with foil.

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2. Baked zucchini stuffed with chicken, mushrooms and cheese

Ingredients

• 1 onion;
• 200 g of champignons;
• 200 g of boiled chicken fillet;
• 1 processed cheese (90-100 g);
• 1 carrot;
• 2-3 cloves of garlic;
• a few sprigs of dill;
• 4 zucchini;
• a few tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 100 ml heavy cream;
• 100 g of hard cheese.

Preparation

Cut onion, mushrooms, chicken and cream cheese into small cubes. Grate the carrots on a coarse grater. Chop the garlic and dill.

Cut the zucchini into several 4–5 cm kegs. Scrape the core out and place the kegs in a dish or on a greased baking sheet. Season them with salt and pepper.

Heat oil in a skillet and, stirring occasionally, sauté the onion until soft. Add carrots and cook for a few more minutes. Then add the mushrooms and garlic and fry for 2-3 minutes. Add the chicken, salt and pepper to the skillet. Stir, pour in the cream and cook for a few more minutes.

Remove the pan from the stove, add the cream cheese and dill and stir thoroughly. Stuff the zucchini with the filling and place in the oven preheated to 180 ° C for 50 minutes. Sprinkle the zucchini with grated cheese and bake for another 10 minutes.

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3. Zucchini stuffed with meat and fried in breadcrumbs

Ingredients

• 1 slice of white bread;
• 300 g of any minced meat;
• salt to taste;
• ground black pepper - to taste;
• 1 onion;
• 1 zucchini;
• 2 eggs;
• 100-150 g bread crumbs;
• a few tablespoons of vegetable oil.

Preparation

Soak the bread in cool water for 10-15 minutes. Combine the minced meat, salt, pepper, finely chopped onion and softened bread.

Cut the zucchini into slices about 1 cm wide and cut the middle out of them. Stuff the zucchini rings with minced meat.

Beat eggs with salt. Dip the zucchini in the egg mixture and roll in breadcrumbs. Heat oil in a skillet and add zucchini to it.

Saute the vegetables over moderate heat, a few minutes on each side, until they are golden brown. Then place on a paper towel to drain off excess grease.

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4. Zucchini stuffed with cottage cheese in the oven

Ingredients

• 350 g of cottage cheese;
• 1 bunch of dill;
• 4-5 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 2 eggs;
• 3 zucchini;
• 150 g of hard cheese.

Preparation

Combine cottage cheese, chopped dill, chopped garlic, salt and pepper. Add eggs and mix thoroughly.

Cut the courgettes in half lengthways and scrape out the flesh. Season the resulting boats with salt and pepper. Fill them with the curd mixture and place on a parchment-lined baking sheet.

Sprinkle the zucchini with grated cheese and bake at 180 ° C for 45 minutes.

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5. Zucchini stuffed with tomatoes and baked in the oven

Ingredients

• 1 zucchini;
• salt to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 80 g of hard cheese.

Preparation

Cut the zucchini into slices about 1 cm thick. Scrape the flesh out of each of the slices so that the bottom remains.

Transfer the vegetable baskets to a parchment-lined baking sheet. Season them with salt and pepper.

Cut the tomatoes into small cubes and fill the courgettes with them. Sprinkle with grated cheese and place in an oven preheated to 180 ° C for 20-25 minutes.

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6. Fried courgettes stuffed with chicken

Ingredients

• 500 g chicken fillet;
• salt to taste;
• ground black pepper - to taste;
• ¼ teaspoon ground coriander;
• ½ – 1 teaspoon of suneli hops;
• ½ bunch of green onions;
• 5 cloves of garlic;
• 3 eggs;
• 2 zucchini;
• a few tablespoons of vegetable oil.

Preparation

Use a blender to turn the chicken fillet into minced meat. Add salt, pepper, coriander, suneli hops, chopped onion and chopped garlic. Stir, beat in 1 egg and mix well again.

Cut the zucchini into slices about 1 cm wide. Cut out the middle so that you get rings.

Stuff the zucchini rings with minced meat. Whisk remaining eggs with salt. Dip the zucchini there and place in a frying pan with heated oil.

Grease the zucchini and filling with the egg mixture again on top. Fry over moderate heat for a few minutes on each side, until the zucchini is golden brown.

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7. Stewed stuffed zucchini

Ingredients

• 3 zucchini;
• 1 onion;
• 1 carrot;
• a few tablespoons of vegetable oil;
• 500 g minced pork;
• 1-2 teaspoons of any seasoning for meat;
• salt to taste;
• 2 tablespoons flour;
• 2 tablespoons tomato paste
• 1 liter of water;
• 1 bunch of dill.

Preparation

Cut the courgettes across into 2–4 pieces. Remove the pulp from the resulting kegs. If there are seeds in there, throw them away. Some of the pulp will go into the filling.

Cut the onion into small cubes and grate the carrots on a coarse grater. Lightly sauté the onions in a skillet with heated oil. Then add the carrots and sauté until golden brown.

Add seasoning for meat, salt, frying and 3-4 tablespoons of finely chopped zucchini pulp to the minced meat. Stir well and fill the kegs with this mixture. Place them upright in a large saucepan.

In a clean skillet, heat 1-2 tablespoons of oil and, stirring occasionally, fry the flour until golden brown. Add tomato paste and stir well. Pour in water and, stirring occasionally, bring the sauce to a boil. If the pan is small, cook the sauce in two steps, halving the ingredients.

Pour the tomato sauce over the zucchini almost to the brim and bring it to a boil over medium heat. Reduce heat and simmer vegetables, covered, for 40 minutes. Sprinkle the stuffed zucchini with chopped dill 5 minutes before cooking.

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8. Baked zucchini stuffed with meat and rice

Ingredients

• 100 g of rice;
• 1 carrot;
• 1 onion;
• a few tablespoons of vegetable oil;
• 300 g of any minced meat;
• salt to taste;
• ground black pepper - to taste;
• 2 zucchini;
• 100 g of hard cheese.

Preparation

Boil rice. Grate the carrots on a medium grater and finely chop the onion. Fry the onion in hot oil, then add the carrots and sauté until golden brown.

Combine minced meat, cooled rice and frying, salt and pepper. Cut the courgettes in half lengthways and scrape out the middle. If desired, finely chopped vegetable pulp can be added to the filling.

Place the squash boats on a greased baking sheet. Stuff them and sprinkle with grated cheese. Bake in an oven preheated to 190 ° C for about 40 minutes.

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9. Baked zucchini stuffed with herbs and cheese

Ingredients

• 3 zucchini;
• a few tablespoons of vegetable oil;
• a few sprigs of dill;
• a few sprigs of parsley;
• a few feathers of green onions;
• ½ bunch of spinach;
• 2 tablespoons of bread crumbs;
• 2 eggs;
• salt to taste;
• ground black pepper - to taste;
• 1-2 teaspoons of Italian herbs or other spices of your choice;
• 80-100 g of hard cheese.

Preparation

Cut the zucchini crosswise into several pieces 4–5 cm high. Scrape off the core, leaving the bottom intact. You will get a kind of squash cups.

Grease them with butter, place on a baking sheet and bake for 15 minutes at 180 ° C.

If there are seeds in the cut squash, remove them. Cut the pulp into small cubes and chop all the greens.

Fry the pulp and herbs in a skillet with heated oil. Add the crackers and beaten eggs and cook, stirring occasionally, until the eggs set. Add salt, pepper, herbal mixture and grated cheese to the filling. Fry, stirring constantly, until the cheese is melted.

Spread the filling over the baked zucchini and place in the oven preheated to 180 ° C for another 20 minutes.

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10. Zucchini stuffed with rice and vegetables and stewed in tomato

Ingredients

• 200-300 g of rice;
• 3 carrots;
• 2 onions;
• ½ bunch of parsley;
• a few tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 3 zucchini;
• 700 ml of water;
• 2 tablespoons tomato paste.

Preparation

Boil rice. Grate the carrots on a coarse grater, cut the onion into small cubes and chop the parsley.

Heat oil in a skillet and lightly fry the onion. Add carrots and cook for a few more minutes. In a bowl, combine rice, frying, herbs, salt and pepper.

Cut the courgettes across into several equal kegs. Scrape out the flesh, leaving a thin bottom. Stuff vegetables and place upright in a large saucepan.

In another saucepan, bring water to a boil, add tomato paste, salt and pepper and stir. Pour the sauce over the zucchini and bring to a boil over medium heat. Reduce heat to low and simmer vegetables covered for another 40-50 minutes.