Recipe for stuffed zucchini with minced turkey meat. Squash boats stuffed with turkey and mushrooms
August is the time for zucchini. And if the zucchini is lovingly grown at the grandmother's in the country, then it will certainly be horse-sized, with large hard bones and a hard skin! Well, what to do with such a zucchini? Of course, remove all unnecessary and prepare zucchini mousse for fashionable recipe... Can you do stuffed zucchini, as in childhood, is close to the way they cooked in Soviet canteens. Only, of course, by removing from the recipe everything that at least somehow hints at the presence of fat.
The main thing in stuffed zucchini is the minced meat itself. It is based on turkey fillet - very dietary and lean meat. It also gets into the minced meat onion, high-fiber celery stalks and carrots. All this needs to be scrolled through a meat grinder with a grid with large holes so that the minced meat is not completely homogeneous.
A small nuance: stalks (arrows) of garlic prepared in salt, also made by grandmother, are also used for minced meat. They give the minced meat a spicy taste, and we jokingly call this blank "village capers")))
Add a teaspoon of salt and a tablespoon of meat spices to the minced meat, which include black and red ground pepper, oregano, basil, nutmeg, dried dill, parsley and marjoram. Knead the minced meat thoroughly and beat it against the board so that it becomes denser.
What a zucchini! Powerful and almost indestructible!
We clean it from the skin (in general, you don’t need to peel the zucchini, but in the case of a gardener's gigantomania, it is simply impossible to refuse this process!), Cut it into rings four to five centimeters wide and clean the insides with seeds from the rings.
We fill each ring with minced turkey with vegetables, stuffing it as tightly as possible. If the stuffing is not very tight, the minced meat can greatly decrease in size during baking and fall out of the zucchini rim.
Cover the baking sheet with baking paper, which will allow us to bake without using even a drop of oil, and place the stuffed zucchini on it.
We send a baking sheet with stuffed zucchini to an oven preheated to 200 degrees for forty minutes.
After this time, we get the zucchini. They are almost ready.
Lubricate each zucchini on top with low-fat yogurt (in an authentic recipe, sour cream was always used for such purposes), and send it back to the oven for another ten minutes, turning on the convection - with its help, a pretty and moderately crispy crust is formed on the zucchini.
A delicious second dish - squash boats are stuffed with poultry, mushrooms, cheese and tomatoes. Hearty and tasty!
What you need:
Young zucchini - 3 pcs.
Champignons - 100g
Onions - 1 onion - 70g
Boiled turkey (chicken) meat - 250g
Sour cream - 2 tbsp. spoons
Salt
Ground black pepper
Vegetable oil - 3-4 tbsp. spoons
Hard cheese - 120g
Tomato - 1 pc. - 200g
Parsley and dill - 3 sprigs each
Preparation
Cut the courgettes in half lengthwise. Using a knife and a teaspoon, choose the middle of the courgettes, make boats. Grease the zucchini vegetable oil, you can salt and pepper. Put on a baking sheet and put in an oven preheated to 200 degrees for 15-20 minutes.
For the filling, finely chop the meat. Chop the onion and pure mushrooms into small cubes, as well as 200 g of the removed courgette pulp. Chop parsley and dill.
Fry the onion in the remaining vegetable oil. Add meat to it and fry, stirring occasionally, for 8 minutes. Add mushrooms. Fry for 5 minutes. Add zucchini, salt and pepper. Fry for 5 minutes. Add sour cream, stir and simmer for another 3 minutes.
Grate the cheese. Cut the tomato halves into thin slices. Add a third of the cheese and half of the herbs to the pan and stir.
We need:Zucchini-2 pcs.
Turkey fillet-200-250g
Bow-2pcs.
Sour cream-1 glass
Volume pasta-2 tablespoons
Fresh greens
Pepper, h / m
Garlic - 2-3 cloves
Vegetable oil
Salt
Preparation:
Wash zucchini, cut across into 4 pieces
Take the pulp out of the courgettes with a teaspoon, being careful not to damage the rind. Finely chop the pulp.
Prepare the filling: peel the onion, wash, finely chop. Fry the onion in a little vegetable oil until transparent 
Add finely chopped marrow pulp to the onion, fry over medium heat for 10-15 minutes
Put chopped fresh herbs there (I have green onions and parsley), stir, turn off
Wash the turkey pulp, blot off excess moisture. Cut the turkey into very small pieces or scroll through a meat grinder with a large wire rack ... Fry the turkey over high heat in a little vegetable oil for 7-10 minutes.
Add the pulp of courgettes and onions to the turkey
Salt, season with h / m pepper, stir, simmer for 5-10 minutes
Prepare the sauce: Mix sour cream and tomato paste, add finely chopped garlic, pour in 1/2 glass of water. Salt the sauce a little, season with h / m pepper
Pour the prepared sauce over the zucchini, put parsley or dill on top. Place the dish in a cold oven. Bake for 50-60 minutes at t = 190 degrees.
Serve hot zucchini, sprinkle generously with sauce.
Bon Appetit!
The dish turns out to be very tasty, aromatic and rich in summer. Also, following this recipe, which I offer you, you can cook and stuffed peppers... But it is zucchini that has that softness and tenderness of taste.
Ingredients:
Three or four zucchini, about 1 kg.;
Half a kilogram of minced turkey fillet;
One medium young carrot;
One young onion;
2 tablespoons sunflower oil;
Tomato paste 2 tablespoons;
Round rice 50 grams;
Salt, ground black pepper;
A tablespoon of granulated sugar;
A tablespoon of sour cream.
Transfer the minced turkey to any deep bowl, in which we will saturate the minced meat until it is ready, i.e. add ingredients to it to achieve full flavor.
Before adding the rice grains to the minced meat, it should be boiled a little initially. Pour in cool water, put on fire, wait until the water with rice reaches a boil, boil for 5-7 minutes and strain after cooking the rice. Rinse under cold water... Then put in the minced meat.
Pour ground black pepper here. The amount of pepper directly depends on your tastes - for lovers it is more spicy, you can add more and vice versa. Also, do not forget to salt the minced meat, so it will not be bland, but on the contrary will acquire all the piquancy.
I also recommend adding a tablespoon of refined sunflower oil to the minced meat. 
And a spoonful of sour cream. She will add minced meat creamy taste, which will make the stuffed zucchini more delicious in taste. 
Cut each zucchini into four equal parts, but the number of parts directly depends on the size of your zucchini. And using a teaspoon, scrub the insides of each part. It is advisable not to damage the bottom of the vegetable marrow and the side walls. If you want the zucchini skin to be less sensitive, you can scrape the zucchini over the skin before cooking.
And we fill the zucchini minced meat... Put them in a cauldron or deep frying pan in which the cooking process will take place. 
Now let's prepare the dressing, or in other words, the sauce for the zucchini. It is necessary to finely chop the onion and fry in a tablespoon of vegetable oil. 
Grate the carrots on a fine grater and fry with onions. 
When the carrot-onion frying is ready, add two tablespoons of tablespoons full tomato paste. 
Add water. The right amount of water is enough to cover the top of all your stuffed zucchini. 
Taste it, if necessary add salt, as well as granulated sugar, in the amount of one tablespoon. Cook in a skillet for 5 minutes. 
Pour the resulting gravy zucchini, put them on the fire and simmer for half an hour. 
Serve hot with sour cream and herbs. Bon Appetit. 
Cooking instructions
40 minutes + 5 minutes Print
1. Scroll the zucchini in a meat grinder (or rub on a coarse grater). Salt, let stand for 10-15 minutes, so that the zucchini starts up the juice. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially out of habit, it is fraught with shoulder dislocation. However, if large-scale tasks are not worth it, it is not so bad - at least it takes up much less space than any electrical one.
2. Prepare minced meat from turkey fillets. Add finely chopped onion and garlic to the minced meat. Season with salt, pepper, seasoning (I use chicken seasoning). Add 2 tablespoons of vegetable oil. Stir, fry in a pan.
Crib How to chop onions
4. Grease the mold with vegetable oil. Lay out in layers: zucchini, minced meat, zucchini, tomatoes.
5. Beat eggs with sour cream. Pour over the casserole.
Crib How to check the quality of eggs
6. Put the casserole dish in an oven preheated to 180 degrees. We leave for 30 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
7. Three cheese. We use any cheese to your taste. I like parmesan. After 30 minutes, remove the casserole from oven, fall asleep with cheese and send it back to the oven for 5-7 minutes.
8. The casserole is ready. Bon Appetit!)