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Stuffed zucchini with vegetables and rice. Zucchini stuffed with vegetables and rice

Summer and autumn, when available fresh vegetables, of which they try to cook a lot of goodies. Hostesses especially love zucchini. You can fry them, wish caviar, sauté, stew from them. This time we will cook zucchini, stuffed with meat and rice in the oven. It's practically a win-win cook quickly tasty dish from zucchini, such stuffed zucchini can replace both a side dish and a meat dish.
Zucchini are stuffed in two ways: the first way we cook is to stuff zucchini boats; the second way is to stuff zucchini rings. Both methods are good, but if you have young small zucchini, then it’s better to make boats out of them, and if you have large zucchini, then it’s easier to make rings out of them - this way the zucchini will cook faster.

Taste Info Second: zucchini and eggplant

Ingredients

  • zucchini, 2 large or 4 small
  • tomato sauce - 300 gr.
  • minced meat - 300 gr.
  • rice - 1/3 cup
  • carrots - 1 medium piece
  • onion - 1 medium piece
  • cheese - 300 gr.
  • favorite greens 3-4 sprigs
  • salt pepper

V this recipe ready-made tomato sauce is used, but you can cook it yourself by mashing the tomatoes in own juice and adding your favorite spices.

How to cook zucchini stuffed with rice and meat in the oven

We wash the rice and cook until half cooked (min 10).
While the rice is cooking, start preparing the filling. To do this, peel the onions and carrots. We cut the onion, three carrots on a coarse grater. We fry everything.


Mix minced meat, rice, fried carrots and onions. Add finely chopped greens. Mix everything thoroughly, salt and pepper. You can add spices to taste.


My zucchini, remove the skin. If the zucchini is small, cut it in half. If the zucchini is large, then cut them in half, then each half lengthwise. Thus, from one large zucchini we get 4 boats. Cut out the center of each boat. You can salt a little.


We start the boats from zucchini resulting in a filling.

Spread the tomato sauce generously on top.


Sprinkle with grated cheese.


We put everything in a preheated oven and bake for an hour at a temperature of 180 C.


Delicious stuffed zucchini with rice and minced meat are ready! Eat with pleasure!
The same dish can be cooked in a slow cooker.
Notes:
If you don't love cheese crust, then you can mix the grated cheese with tomato sauce and only after that spread it on zucchini. Then the surface of the zucchini will be softer.
Instead of tomato sauce, you can use mayonnaise or thin slices of tomato.
Zucchini can be stuffed various fillings, we will tell you how to stuff zucchini:
Mushroom stuffing from fried mushrooms with onions.
Buckwheat filling: boiled buckwheat, fried onions, pickled champignons or other mushrooms.
Vegetarian filling: cut into small cubes and fry carrots, onions, eggplants, bell pepper, add a spoonful of sour cream and mix everything.
Another option for vegetable filling: make stewed cabbage with tomato, onion and carrot, add boiled white or red beans.
curd filling with garlic: grind cottage cheese, mix with a pinch of salt and chopped garlic clove.
Egg-rice filling for zucchini: cut hard-boiled eggs and mix with boiled rice.
Mix fried mushrooms, chopped sausages or boiled sausage.

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

Ingredients

  • 4 zucchini;
  • 400 g of any minced meat;
  • 1 onion;
  • salt - to taste;
  • 2-3 tomatoes;
  • 150 g of hard cheese;

Cooking

Cut the zucchini in half lengthwise and scrape out the seeds with a spoon. Mix chopped onion, salt and pepper. Cut the tomatoes into large slices. Grate the cheese on a coarse grater.

Lay out zucchini boats on a baking sheet greased with oil. Salt and pepper the vegetables. Stuff them with minced meat, top with tomatoes and sprinkle with cheese.

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

Ingredients

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

Cooking


iamcook.ru

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 breadcrumbs;
  • a few tablespoons of vegetable oil.

Cooking

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

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

Whisk eggs with salt. Dip zucchini in egg mixture and roll in breadcrumbs. Heat the oil in a frying pan and put the zucchini in it.

Sauté the vegetables over moderate heat for a few minutes on each side until they are covered. golden brown. Then place on paper towel to drain excess oil.

Ingredients

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

Cooking

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

Cut the zucchini in half lengthwise and scoop out the flesh. Salt and pepper the resulting boats. Stuff them with the cheese mixture and place on a parchment-lined baking sheet.

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


povar.ru

Ingredients

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

Cooking

Cut the zucchini into slices about 1 cm thick. Scoop out the pulp from each circle so that the bottom remains.

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

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


iamcook.ru

Ingredients

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

Cooking

Blender turn chicken fillet in minced meat Add salt, pepper, coriander, suneli hops, chopped onion and minced garlic. Stir, beat in 1 egg and mix well again.

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

Stuff the zucchini rings with minced meat. Whisk the remaining eggs with salt. Dip the zucchini in it and put it in a frying pan with hot oil.

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


photorecept.com

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 of flour;
  • 2 tablespoons of tomato paste;
  • 1 liter of water;
  • 1 bunch of dill.

Cooking

Cut the zucchini crosswise into 2-4 pieces. Remove the pulp from the resulting barrels. If there are seeds, 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 fry the onion in a pan with hot oil. Then add 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. Mix thoroughly and stuff the kegs with this mixture. Place them upright in a large saucepan.

In a clean frying pan, heat 1-2 tablespoons of oil and, stirring, fry the flour until golden brown. Add tomato paste and mix well. Pour in the water and, stirring, bring the sauce to a boil. If the pan is small, make the sauce in two batches, dividing the ingredients in half.

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

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 hard cheese.

Cooking


russianfood.com

Ingredients

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

Cooking

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

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

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

Fry the pulp and greens in a pan with hot oil. Add breadcrumbs and beaten eggs and cook, stirring, until eggs set. Add salt, pepper, a mixture of herbs and grated cheese. Cook, stirring constantly, until cheese is melted.

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


russianfood.com

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 of tomato paste.

Cooking

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

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

Cut the zucchini crosswise into several identical barrels. Scoop out the pulp, leaving a thin bottom. Stuff the vegetables and place upright in a large saucepan.

Boil water in another saucepan, add tomato paste, salt and pepper and stir. Pour the sauce over the zucchini and bring to a boil over medium heat. Reduce the heat to a minimum and simmer the vegetables under the lid for another 40-50 minutes.

Usually used for stuffing zucchini chopped meat, but I want to offer another option - add minced meat to rice with vegetables, but finely chopped meat. A small change and a completely different result. Pieces of meat do not allow rice to stick together into a tight lump during baking, rice grains do not stick together, the filling is juicy and tasty. Of course, a lot also depends on how many vegetables will be in the filling - if only rice and meat, then there can be no talk of any juiciness. Therefore, in addition to carrots and onions, I also add the pulp of zucchini, which I take out when I prepare squash barrels for stuffing. Tomatoes - optional, they are not always available, but instead of them, you can put a spoonful of tomato sauce in a vegetable fry.
they cook in different ways: someone prefers low wide rings, and someone likes to have a “keg” with a lot of stuffing inside. I stuff the "barrels" and bake them in the oven, and when they are ready, sprinkle with grated cheese.
Zucchini stuffed with meat and rice baked in the oven - recipe with photo

Ingredients:

- zucchini - 3 pcs;
- lean pork - 250 gr;
- rice (dry cereal) - 0.5 cups;
- dill or parsley;
- carrots - 1 pc;
- onion - 1-2 heads of medium size;
- tomatoes - 2 pcs (or a spoonful of tomato sauce);
- salt - to taste;
- refined vegetable oil - 3-4 tbsp. spoons;
- black pepper and paprika (or other spices) - to taste;
- cheese durum varieties- 60-70 gr (optional).

How to cook with a photo step by step





Rice groats are washed several times under cold water to remove the starch and clean the grains. Fill with water, take two-thirds of a glass of water for half a glass of rice. Salt a little and put on a small fire for 12-15 minutes. We do not bring to full readiness, the rice will turn out a little undercooked. Then, with further cooking, it will become soft, but not overcooked.





While the rice is cooking, make zucchini barrels. We select not very large zucchini, cut into pieces about 5 cm long. With a teaspoon with a sharp nose, cut the flesh in a circle and take out the middle, leaving a layer near the walls and on the bottom. If the bottom is damaged - it's not scary, before filling the zucchini with stuffing, put a thin circle of zucchini on the bottom, it will close the hole and the filling will not fall out.





Boil water in a saucepan. We lower the prepared zucchini for three to four minutes in boiling water. We take it out, turn it over so that the water is glass.







We are preparing the stuffing. We cut the meat into thin slices, then into strips (as for beef stroganoff) and cut into small pieces.





Three carrots on a coarse grater, finely chop the onion.





The pulp, which was taken from the zucchini, cut into small pieces. Diced or three tomatoes on a grater.







Heat oil, add onion. Stirring, fry it until it starts to brown slightly. Add carrots, fry them a little too. After adding the zucchini, it will no longer be possible to fry the vegetables, the zucchini will give a lot of juice and the frying will resemble vegetable puree.





Pour the zucchini when the carrots and onions are sufficiently fried. Stirring, simmer for five minutes, evaporating the excess zucchini juice.





Add tomatoes and continue to simmer for a few more minutes. Roasting should not be liquid, but you do not need to evaporate all the tomato juice either. At the end, pepper to taste and add a little salt to the vegetables.





We shift the rice, stewed vegetables and pieces of meat into a bowl. Pour finely chopped greens there. Pepper and salt to taste. We mix everything. Turn on the oven, heat up to 180 degrees.







It is more convenient to bake zucchini stuffed with meat, rice and vegetables in a form with sides so that you can pour a little water, gravy or lay out a layer stewed vegetables. A baking sheet or frying pan is also suitable, depending on the size of the serving and the size of the zucchini. We put the filled barrels or rings vertically at a short distance, pre-lubricate the form with oil. Pour a little water, broth or spread the rest of the vegetable roast. We place in a hot oven for 25-30 minutes, the temperature is 180 degrees.





Bake until the crust appears on the filling and the zucchini is soft. Then we take it out, sprinkle with grated cheese. Return to oven for another 2-3 minutes until cheese is melted.





We serve hot zucchini stuffed with meat and rice, with sour cream or tomato sauce, sour cream with garlic and herbs, fresh tomatoes. Bon Appetit!




Author Elena Litvinenko (Sangina)
I also suggest you try

Zucchini with vegetable stuffing- a gourmet-vegetarian's dream. The dish not only has exquisite taste but it also looks very nice. Oven baked zucchini stuffed with vegetables and rice, you can cook not only on weekdays, they are so appetizing and beautiful that they will decorate any festive table. Moreover, you can take not only round zucchini, but also the most ordinary ones, maybe not so beautiful, but also very tasty. So, I'm sharing the recipe.

Ingredients:

(5 servings)

  • 5 pieces. round zucchini or 1 kg. conventional
  • 1 large carrot
  • 1 medium onion
  • 1/2 red lettuce pepper
  • 1/3 cup rice
  • 100 gr. hard cheese
  • olive or sunflower oil
  • salt to taste
  • greenery
  • So, we buy young zucchini. Of course, it turns out more beautiful from round zucchini, but traditional zucchini, zucchini or squash are quite suitable. It is important that the peel of the zucchini is thin and tender enough.
  • My zucchini, cut off the tails, capturing the zucchini itself for a centimeter and a half to make a small lid.
  • Scoop out the pulp with a teaspoon. We try not to damage the walls of our beautiful natural "pots". If the zucchini is young, then their flesh is very tender and easily removed. We don’t throw away the pulp; you can cook delicious zucchini soup puree from it.
  • As a result, we will get such zucchini, which in the future we will stuff with vegetables and rice.
  • Since the zucchini are stuffed with an almost ready-made filling, the zucchini themselves should first be boiled.
  • So, stir the zucchini in a saucepan, pour boiling water. Water should completely cover the zucchini, that is, be not only outside, but also inside the zucchini. Boil the zucchini for 10 minutes, drain the water.
  • First of all, boil the rice. Cook the rice in a sufficiently large amount of water until almost cooked. Drain the water and cool the rice.
  • Finely chop the onion. Three sweet and juicy carrots on a coarse grater, cut red lettuce pepper into cubes.
  • In a small amount of vegetable oil, first stew the onion. When the onion becomes transparent and soft, add the carrots. Simmer for 5 minutes over medium heat and add lettuce.
  • Simmer everything together until almost done. Don't forget to salt.
  • Mix stewed vegetables with boiled rice. When the filling has cooled down a bit, add grated cheese to it.

    • Preparing stuffed zucchini

  • Zucchini stuffed with vegetable filling. We fill the zucchini not tightly, because the rice will still come in the oven. If the stuffing is heavily tamped, the rice will remain hard, and the filling itself will turn out not so juicy.
  • We put the stuffed zucchini on a baking sheet greased with vegetable oil. Cover each zucchini with a lid.
  • Zucchini stuffed with rice, cheese and vegetables put in a hot oven.