Stuffed zucchini with vegetables recipe. Stuffed zucchini with vegetables, baked in the oven. Zucchini stuffed with mushrooms

After a long winter, spring pleases us with an abundance of vegetables. One of my favorite vegetables is zucchini. I’m ready to eat them every day: simply fried, zucchini pancakes. Today I will talk about one of my favorite dishes: zucchini stuffed with vegetables.

To prepare zucchini stuffed with vegetables you will need:

Young zucchini – 3 pieces;

Carrots – 1 piece;

Onion – 1 piece;

Tomato – 1 piece;

Garlic – 5 cloves;

Sour cream – 100 gr;

Sunflower oil.

These are the wonderful young zucchini we have. The seeds inside are not yet ripe, the skin is very tender. When you look at them at the market in the spring, your mouth waters!

Recipe for zucchini stuffed with vegetables:

1. Wash the zucchini, carefully cut it in half lengthwise, and scrape out the pulp from the resulting boats. I do this with a tablespoon.

2. Grease a baking dish with oil and place our boats in it. Salt them.

3. In a frying pan, fry onions and carrots in sunflower oil.

4. Cut the tomato into small cubes.

5. Grind the zucchini pulp. Either grate it like I did, or cut it into small cubes.

6. Add tomato and chopped zucchini to the carrots and onions in the pan. Salt and pepper. Simmer until done. Zucchini will give a lot of juice. When almost ready add chopped garlic. As a garlic lover, I will say: “The aroma wafting through the kitchen will be absolutely amazing!”

7. Place the finished filling into zucchini boats.

8. Pour sour cream on top.

9. Now into the oven. Simmer at 200 degrees until done. As soon as the top is browned, you can take it out.

Eats instantly.

Bon appetit!

If you have a couple of extra zucchini left, you can cook it.

For stuffing, it is best to take small zucchini with soft, thin skin. Then you won't have to peel the vegetables.

Ingredients

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

Preparation

Cut the zucchini in half lengthwise and scoop 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.

Place the squash boats on a greased baking sheet. Salt and pepper the vegetables. Fill 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 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 heavy cream;
100 g hard cheese.

Preparation

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.

Preparation

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 circles about 1 cm wide and cut out the middle. Stuff the zucchini rings with minced meat.

Beat eggs with salt. Dip the zucchini into the egg mixture and roll in breadcrumbs. Heat the oil in a frying pan and add the zucchini there.

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

Ingredients

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

Preparation

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 pulp. Salt and pepper the resulting boats. Fill them with the curd mixture and place on a baking sheet lined with parchment.

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.

Preparation

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

Place the vegetable baskets on a baking sheet lined with parchment. Season them with salt and pepper.

Cut the tomatoes into small cubes and stuff them into the zucchini. Sprinkle with grated cheese and place 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 hop-suneli;
½ bunch of green onions;
5 cloves of garlic;
3 eggs;
2 zucchini;
a few tablespoons of vegetable oil.

Preparation

Using a blender, 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 thoroughly again.

Cut the zucchini into circles approximately 1 cm wide. Cut out the middle to form rings.

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

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

fotorecept.com

Ingredients

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

Preparation

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 frying pan with hot oil. Then add the carrots and sauté until golden brown.

Add meat seasoning, salt, frying and 3-4 tablespoons of finely chopped zucchini pulp to the minced meat. Mix thoroughly and fill the barrels 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 water and, stirring, bring the sauce to a boil. If the pan is small, prepare the sauce in two batches, dividing the ingredients in half.

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

Ingredients

100 g 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.

Preparation

russianfood.com

Ingredients

3 zucchini;
a few tablespoons of vegetable oil;
several sprigs of dill;
several sprigs of parsley;
a few green onions;
½ bunch;
2 tablespoons 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 hard cheese.

Preparation

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

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

If the scooped out squash contains any seeds, remove them. Cut the pulp into small cubes and chop all the greens.

Fry the pulp and herbs in a frying pan with heated oil. Add breadcrumbs and beaten eggs and cook, stirring, until eggs are set. Add salt, pepper, a mixture of herbs and grated cheese to the filling. Fry, stirring constantly, until the cheese melts.

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

russianfood.com

Ingredients

200–300 g 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 water;
2 tablespoons of tomato paste.

Preparation

Boil the 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, combine rice, roast, herbs, salt and pepper.

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

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

Happy day everyone!

Today we will prepare with you stuffed zucchini baked in the oven. Especially for you, I am publishing a selection of recipes for incredibly tasty and healthy dishes that you will certainly be able to enjoy while the zucchini season is underway. Although, of course, the most thrifty ones will be able to get gastronomic pleasure from dishes with this vegetable in winter.

Surprisingly, just 100 g of zucchini contains about 5 g of easily digestible carbohydrates, more than one gram of dietary fiber, which makes it an indispensable assistant for our digestive system. It is not without reason that caring mothers often start complementary feeding with this vegetable.

By the way, zucchini helps pregnant women remove excess fluid from the body, thus relieving swelling. At the same time, it perfectly satisfies hunger without adding extra calories to your body. But nursing mothers not only can, but also need to consume this vegetable at least every day, even in its raw form. So be healthy and use the gifts of nature for your benefit!

The prepared dish turns out incredibly tasty and juicy due to the tomato cream sauce. It will be especially relevant for any holiday table - guests will be delighted!

Ingredients:

Young zucchini – 2 pcs.
Minced meat – 350-400 gr.
Onions – 1 pc.
Egg – 1 pc.
Boiled rice – 1 cup
Salt, pepper - to taste
Vegetable oil - on a baking sheet

To prepare the sauce:

Onions – 1 pc.
Carrots – 1 pc.
Tomato paste – 1-2 tbsp. spoons
Sour cream – 3 tbsp. spoons
Salt - to taste
Vegetable oil – 1 tbsp. spoon

Take a deep cup and add minced meat, rice, egg, salt and pepper to taste.

Grate half of the peeled onion and add to the bowl with the minced meat. Mix everything well.

Young zucchini does not need to be peeled! Cut them into rings about 2 cm wide and cut out the middle.

Fill each zucchini ring with meat filling. Grease a baking sheet with vegetable oil, place stuffed zucchini on it, salt them and place in the oven. After 15 minutes, turn the baked vegetables over and put them in the oven again for the same amount of time.

While the zucchini is baking, prepare a delicious sauce for them. To do this, chop the remaining half of the onion, grate the carrots, and mix them in a frying pan with vegetable oil. After light frying, add tomato paste and salt to taste.

Add sour cream and mix the ingredients well. In 10 minutes the sauce is ready!

When you take the zucchini out of the oven a second time, pour the vegetable sauce over it and serve. Bon appetit!

Stuffed zucchini baked in the oven with cheese and tomatoes

Tomato lovers will love this dish. An amazing combination of zucchini, cheese and tomatoes - it turns out very tasty, satisfying and healthy!

You will need:

Zucchini – 2 pcs.
Tomatoes – 2 pcs.
Grated cheese – 100 gr.
Onion – 1 pc.
Minced chicken – 200 gr.
Salt, pepper - to taste

Cooking method in stages:

First, cut the zucchini into rings one centimeter thick.

We cut out the core with a small knife or a special device. Place the zucchini rings in a bowl, add salt and mix.

Finely chop the onion and add it to the minced meat.

Grind the zucchini core in a blender and also add it to the meat.

Salt and pepper to taste.

Grease a baking sheet with vegetable oil, place rings tightly on it and fill them with prepared minced chicken.

Cut the tomatoes into rings.

Place each tomato ring on a stuffed zucchini and place in the oven. After 20 minutes, take out the dish and sprinkle it with grated cheese, then bake again for another 10 minutes.

Oven-baked zucchini stuffed with mushrooms and cheese

Of course, you cannot give such a dish to small children, since mushrooms are difficult food for the stomach. And adults can fully enjoy the gifts of nature by preparing stuffed zucchini according to this delicious recipe.

Prepare:

Young zucchini
Mushrooms (any, but preferably oyster mushrooms or champignons)
Sour cream
Vegetable oil

Cooking method in stages:

First, let's prepare the filling for the stuffed zucchini. Finely chop the onion and fry it in a frying pan in vegetable oil.

Chop the mushrooms.

Cut the zucchini in half and then cut out the core.

Finely chop the core (pulp) and add it to the frying pan with the mushrooms and onions. Pepper and salt to taste.

Grate the cheese.

Add sour cream to the filling without stopping frying.

Grease a baking sheet with vegetable oil, place zucchini on it and salt them.

Then add the filling.

Sprinkle with grated cheese and place in the oven until done.

Dietary recipe for baked stuffed zucchini with vegetables and cheese

Despite the fact that this dish is very tasty and healthy, it is perfect for those who want to lose weight on a healthy diet. The fact is that its calorie content is only 50-60 kcal/100 g, but it perfectly saturates an empty stomach.

We take:

Zucchini – 2 pcs.
Cheese – 50 gr.
Tomato – 1 pc.
Mushrooms – 3 pcs.
Garlic – 3 cloves
Half a sweet pepper
Onion – 1 pc.
Carrots – 1 pc.
Salt, pepper - to taste
Greenery
Vegetable oil

Cooking method in stages:

Cut the onion into cubes.

Slice the mushrooms.

Grate the carrots.

Chop the garlic.

Place mushrooms, onions and carrots in a frying pan and fry in vegetable oil.

Add salt, pepper and garlic, then remove the pan from the heat.

Chop the peppers and tomatoes.

Three cheeses on a coarse grater.

Mix fried vegetables with tomatoes, peppers and herbs. Sprinkle with salt and mix well.

Cut the zucchini in half and remove the core. Place on a baking sheet.

Fill the zucchini with vegetable filling, sprinkle cheese on top and place in the oven until cooked (30-40 minutes).

Recipe for stuffed zucchini with cottage cheese, baked in the oven

This dish is very useful for small children, especially if you use country cottage cheese in its preparation. Moreover, its calorie content per 100 g is only 70-80 kcal.

To prepare you need:

Zucchini – 2 pcs.
Cottage cheese – 250 gr.
Eggs – 2 pcs.
Cheese – 100 gr.
Garlic – 1 head
Greens (dill)
Salt to taste

Cooking method in stages:

Add one egg to the cottage cheese.

Finely chop the dill and mix it with cottage cheese.

Prepare the zucchini by cutting them in half and cutting out the middle.

Pour finely chopped garlic into the core.

Mix the remaining garlic with cottage cheese.

Add another egg to the cottage cheese.

Stuff the zucchini with the resulting curd mass.

Place vegetables with cottage cheese on a baking sheet.

Sprinkle with cheese and place in the oven. Bake for 50-60 minutes.

Baked zucchini boats with minced meat and cheese

“We’ve never eaten anything tastier!” - this is exactly what your guests will tell you when you treat them to this amazing dish. This is my favorite recipe and I am happy to share it with you.

Ingredients:

2-3 zucchini
300 g minced meat
100 g cheese
1 tomato
1 onion
sprig of dill
3 cloves garlic
300 g sour cream
salt and pepper to taste

Cooking method in stages:

Prepare the necessary ingredients.

Make boats out of zucchini: cut the vegetables in half and cut out the middle.

Chop the onion and core of the zucchini.

Let the onion fry, after five minutes add the minced meat to it.

After another 2-3 minutes, add the chopped zucchini core to the pan and simmer for 10-15 minutes over low heat. Add salt and pepper.

Cut the tomato into slices.

Chop the garlic.

Grate the cheese.

When the minced meat has cooled a little, add tomato, garlic and sour cream. Mix everything.

Lightly salt the boats before adding the filling. Then fill them with minced meat and sprinkle grated cheese on top.

Grease a baking sheet with vegetable oil and place the stuffed boats on it. Cook in the oven for 30-40 minutes. Bon appetit!

Recipe for cooking round zucchini with meat in the oven

A reader from Italy sent me this recipe. She claims that round zucchini has become fashionable among them, and she is happy to cook this tasty and aromatic, and most importantly, satisfying dish with them.

We will need:

4-6 round zucchini
200 g minced meat
half a cup of boiled rice
2-3 cloves of garlic
1 onion
2-3 pcs. medium sized potatoes
tomato paste or tomatoes, salt and pepper to taste
sprig of parsley
vegetable oil on a baking sheet

Cooking method in stages:

We prepare the necessary products.

Cut off the top of round zucchini and scoop out the flesh.

Chop the onion and garlic into cubes and place in a frying pan to fry.

After 3 minutes, add the minced meat to the onions and garlic. While it's frying a little, grate the raw potatoes and add to the pan. Next, add tomato paste, salt and pepper and mix everything well. Keep on fire for 10 minutes.

Mix the fried filling with rice and finely chopped parsley.

Salt the zucchini a little and start filling them with the stuffed mixture.

Grease a baking sheet with vegetable oil and lay out our stuffed vegetables. Place in an oven preheated to 200 degrees for 40-50 minutes (until done).

Lenten recipe for baked stuffed zucchini with rice and vegetables

This dish is perfect for Lent, as it satisfies well and does not contain prohibited foods. By the way, it is very easy to prepare, try it!

Take:

3 zucchini
half a cup of boiled rice
1 onion
1 bell pepper
1 tomato
100 g champignons
100 g cheese
Greenery
2 cloves garlic
Salt, pepper to taste
Vegetable oil on a baking sheet

Cooking method in stages:

Cut the onion into half rings.

Cut the garlic into thin slices.

Cut the pepper into thin half rings.

Peel and cut the mushrooms as shown in the photo.

Slice the tomato.

Cut the zucchini in half and make cuts as shown in the photo to create a kind of fan.

Start stuffing the zucchini, carefully laying out the chopped vegetables. Sprinkle with salt and pepper.

Sprinkle with vegetable oil.

Carefully place the rice on top in a thin layer and sprinkle with cheese. Bake in the oven for 30-40 minutes.

If you have absolutely no time to stuff, but want to make crispy baked zucchini, be sure to watch this video. Enjoy watching!

Cook for your health and don’t forget to share in the comments which recipe for baked stuffed zucchini you liked best. I'd love to hear your opinion! See you again on the blog!

This vegetable is one of the most affordable, tasty and healthy, and in addition, there are a huge number of dishes that can be prepared from zucchini. Stuffed fruits with different fillings – vegetable, meat, rice, fish, cheese – are especially popular.

How to cook stuffed zucchini

The process of stuffing vegetables is very simple - you just need to decide on the shape that can be given to the zucchini and choose the filling. So, if desired, you can fill squash boats with meat, rice or mushrooms by cutting the fruits in half lengthwise and scooping out the pulp from each part. In addition, you can make stuffed zucchini in the oven by cutting the vegetable crosswise into several pieces. If you remove the core from each, you get cups that are also great for filling.

How long to bake in the oven

The duration of cooking will vary depending on the size of the fruit, the chosen filling (meat needs to be cooked longer), and pre-processing of the products. How long to bake:

If you want to bake vegetables filled with raw meat, you will need about 45-50 minutes at 170 degrees in the oven.
Boats with cottage cheese or vegetable filling should be baked at 180 degrees for 20-25 minutes.
If you are going to brown ready-made zucchini, 10 minutes at 200 degrees is enough.

Recipes with photos

This dish has a lot of advantages, one of the main ones is its benefits, since baking is considered a gentle method that preserves a maximum of vitamins and other valuable substances. Recipes for stuffed zucchini suggest the possibility of using different types of fillers. In addition to the traditional filling of meat and rice, you can stuff them with buckwheat, cottage cheese, chicken, mashed potatoes, cheese, offal, and seafood.

With minced meat

In the fall, it’s worth pampering your loved ones with delicious and healthy dishes more often. Zucchini stuffed with minced meat in the oven can be prepared in different ways. Below is a recipe with the addition of vegetables and Parmesan cheese. If you wish, you can supplement the list with other products and your favorite spices. Serve the dish hot, sprinkled with finely chopped fresh herbs.

Ingredients:

eggs – 2 pcs.;
vegetable oil – 2 tbsp. l.;
eggplants – 2 pcs.;
breading – 1/3 cup;
zucchini – 2 pcs.;
ripe tomatoes – 4 pcs.;
onions – 2 pcs.;
salt, spices;
parmesan – 70 g;
dry red wine – 200 ml;
multi-colored bell pepper – 4 pcs.;
garlic cloves – 3 pcs.;
minced pork and beef – 0.8 kg.

Cooking method:

Wash tomatoes, zucchini, blue ones, cut in half (lengthwise). Remove the pulp from the vegetables, leaving the walls a little more than 0.5 cm thick.
Finely chop the core of the eggplant and zucchini, and mash the tomato pulp with a fork.
Press the garlic, finely chop the onion. Fry the food in oil for 5 minutes.
Add the minced meat to the vegetables in the pan, immediately mashing it with a fork to avoid the formation of lumps.
Cook, stirring constantly, 7 minutes. Then add the chopped vegetable pulp and wine. Reducing the heat to low, cook the dish for an hour (do not cover the pan with a lid).
Transfer the minced meat into a large bowl, let cool slightly, add cheese shavings, mix thoroughly.
Beat the eggs here, add spices, and stir the filling well again.
Fill the vegetable boats with the prepared mixture, place them on an oiled baking sheet, sprinkle with breading and sprinkle with refined oil.
The dish should be baked for half an hour at 180 degrees.

With meat

A hearty and tasty dish will serve as an excellent addition to a family dinner. It can be served as a main dish even without a side dish. Using cheese makes the treat more interesting, festive, and appetizing. You can use any minced meat to fill vegetables - beef, pork, lamb, poultry or mixed.

Ingredients:

minced meat – 0.5 kg;
zucchini – 3 pcs.;
boiled rice (optional) – 0.3 kg;
butter – 20 g;
large carrot;
bulb;
greens – 100 g;
Dutch cheese – 80 g;
spices.

Cooking method:

Make boats out of the zucchini by cutting them in half horizontally and removing the core using a spoon.
Next, you need to cut the onion into small cubes and fry along with minced meat and carrot chips until half cooked. You also need to add spices here.
The resulting mass should be mixed with rice, herbs and placed inside the preparations.
The filled boats are placed on a baking sheet coated with melted butter. To prevent the top from burning, cover the product with foil.
The dish should be baked at 200 degrees for 40 minutes. After the foil is removed, the zucchini boats are sprinkled with cheese shavings and put in the oven for another 5 minutes.

With rice

A light, satisfying and healthy snack is prepared from available products, which is its beauty. Zucchini stuffed with rice is a low-calorie dish, so it is suitable for those on a diet. In addition, vegetarians and fasting people can eat baked vegetables.

Ingredients:

carrots – 2 pcs.;
zucchini – 2 pcs.;
boiled rice – 100 g;
onions – 2 pcs.;
vegetable oil;
spices.

Cooking method:

Divide the zucchini into several segments up to 5 cm high. Cut the core from each piece to make barrels.
Next, they should be baked at 180 degrees for 20 minutes.
Grind the squash pulp together with the onion. Grate the carrots.
Fry the vegetables over medium heat, greasing the pan with oil.
Mix rice with peas, fry, salt the ingredients (you can add spices here if you wish).
Fill the barrels with the resulting filling, place them on a baking sheet and bake for 20 minutes at 170 degrees.

boats

The proposed recipe is very simple and does not require a lot of free time. You can use any meat for stuffing, but a dish with chicken turns out lighter and more tender. The vegetables used should not be too large; it is better to choose young fruits that have a soft, juicy texture. How to cook zucchini boats stuffed with minced meat and baked in the oven?

Ingredients:

tomato;
young zucchini/zucchini – 2 pcs.;
half an onion;
minced chicken – 0.3 kg;
mayonnaise – 1 tbsp. l.;
Russian cheese – 100 g;
seasonings

Cooking method:

Cut off the ends of the squash and cut the fruit in half horizontally. Using a teaspoon, remove the pulp.
Fill the resulting boats with minced chicken mixed with grated onions and spices.
Separately, combine chopped tomato, cheese, and mayonnaise.
Cover a baking sheet with foil, place zucchini boats on top, and carefully place the cheese-tomato mixture on top.
Pour 1/3 cup of water onto the bottom of the steel sheet and place the container in a preheated oven for half an hour. In this case, the optimal temperature is 190 degrees.

With vegetables

Ideally, you should eat vegetables raw, since the vitamins and fiber in their composition remain intact, but not all fruits are equally tasty without heat treatment. For example, potatoes, pumpkin, eggplants and zucchini should not be eaten raw. The latter can be prepared in different ways, but baked fruits are considered more tasty and healthy, and it is better to choose young ones without seeds. How to cook zucchini stuffed with vegetables, baked in the oven?

Ingredients:

carrot;
olive oil – 3 tbsp. l.;
large zucchini;
fleshy tomato;
basil – 4 sprigs;
bulb;
hard cheese – 50 g;
garlic clove;
seasonings

Cooking method:

Wash the zucchini, cut lengthwise into two parts, remove the middle with a spoon/knife.
Peel the remaining vegetables and chop finely for the filling. In this case, the tomato must first be removed from the skin by pouring boiling water over it.
Fry the onion in olive oil until transparent, then add carrot shavings, tomato and zucchini pulp, and crushed garlic.
Add salt and season the roast with spices and finely chopped basil. Add a couple of tablespoons of boiling water to the pan. Cover the container with a lid and simmer the ingredients for 5 minutes.
Salt the prepared zucchini boats and place on an oiled baking sheet. Place stewed vegetables inside.
Next you need to bake the dish at 200 degrees. When the appetizer is almost ready, sprinkle it with grated cheese and keep in the oven for another 7 minutes.

Since the calorie content of the vegetable is only 20 kcal, it is classified as a dietary product. Due to their lightness and benefits, zucchini/zucchini is often included in people losing weight in their diet. Since the vegetable has a neutral taste and is combined with most other products, it is used to prepare various dishes - casseroles, snack cakes, pancakes, stews, caviar, soufflé, etc. One of the most successful and low-calorie snacks is zucchini stuffed with mushrooms.

Ingredients:

bulb;
young zucchini/zucchini – 3 pcs.;
parmesan – 30 g;
champignons – 0.2 kg;
spinach – 3 pcs.;
cream 20% or full-fat homemade milk - 200 ml;
breadcrumbs - ¼ cup;
dry white wine – ½ tbsp.;
olive oil – 5 tbsp. l.;
spices;
lemon juice – ½ tsp.

Cooking method:

Cut the mushrooms into thin slices, peel the onion, cut into half rings, and grate the cheese. Mix the latter with breadcrumbs.
Fry the onions with mushrooms, add wine, simmer the ingredients for another 3 minutes.
Then pour the cream into the pan, simmer the food for another 5 minutes, stirring frequently.
Divide the peeled zucchini into 2 longitudinal parts. Remove the pulp from each half.
Chop the spinach and add to the prepared stewed onion and mushroom filling.
Stuff the zucchini boats with the resulting mixture, sprinkle them with lemon juice, place in an oiled pan, sprinkle with breadcrumbs and bake for 45 minutes at 180 degrees.

With meat and rice

To diversify your diet, you should add stuffed zucchini in the oven to your usual list of dishes. There are many recipes for preparing this snack, which involve using vegetables, seafood, mushrooms, and cottage cheese as a filling. Below is a more traditional version of preparing the dish - with minced meat and rice porridge. If you wish, you can shape the zucchini into boats or barrels. How to cook zucchini with meat and rice in the oven?

Ingredients:

any minced meat – 0.3 kg;
hard cheese – 100 g;
frying oil;
rice – 1 tbsp.;
zucchini – 2 pcs.;
carrot;
bulb;
seasonings

Cooking method:

Cook the rice in advance; when it has cooled, mix the product with the minced meat.
Fry chopped onions and carrots in oil.
Add the prepared vegetables to the rest of the ingredients, mix the filling thoroughly, adding spices.
Form zucchini into boats/cups and fill them with the prepared mixture.
Bake the dish at 190 degrees for about 40 minutes, then sprinkle with cheese shavings and keep in the oven for another 4 minutes.

With mushrooms and rice

A low-calorie vegetable in combination with mushrooms and rice can fill you up for a long time, without leaving a feeling of heaviness in your stomach. This dish is great for summer lunches and dinners as it is very light and fresh. Due to the absence of meat, zucchini stuffed with mushrooms and rice is suitable for the menu of people observing fasting or losing weight. Below we describe in detail and with photos how to cook zucchini stuffed with rice in the oven.

Ingredients:

onions – 2 pcs.;
tomatoes – 3 pcs.;
medium sized zucchini;
champignons – 0.4 kg;
Parmesan cheese – 100 g;
large carrot;
rice – 100 g;
spices;
greenery;
oil for frying.

Cooking method:

Fry the mushrooms with onions, chopping the ingredients finely. Add carrot shavings here.
Cook the rice in lightly salted water, then mix with the fried mushrooms.
Peel the zucchini/zucchini, cut into sectors 4-5 cm high. Remove the center, leaving the walls and bottom intact. Salt the product.
Grease a steel sheet with oil and place zucchini cups stuffed with the prepared filling on top. Pour a little water into the bottom of the pan to prevent the dish from drying out.
Bake at 200 degrees for half an hour, then sprinkle each glass with grated cheese and cook the dish for another 10 minutes.

In circles

When choosing large, ripe fruits, they must first be peeled and all seeds carefully removed, since they will remain very hard even after baking. It is not necessary to peel young vegetables, and the remaining pulp can be used for filling by finely chopping it. Stuffed zucchini slices turn out very tasty and do not require preliminary preparation of the vegetable. Since the center cannot be removed in this case, only young fruits are suitable.

Ingredients:

bulb;
medium sized zucchini;
tomato;
minced chicken/pork – 0.3 kg;
mayonnaise;
Dutch cheese – 80 g;
spices.

Cooking method:

Cut the fruit into 1 cm wide slices and rub with salt.
Add spices and grated onion to the minced meat.
First place the vegetable patches on an oiled baking sheet, spoon the minced meat onto each of them, and brush the top with mayonnaise.
Place a tomato ring on top of each circle and sprinkle the dish with grated cheese.
Bake zucchini slices for half an hour at 220 degrees.

With minced meat and rice

You can fill vegetables with different fillings: mushrooms, cereals, cabbage, potatoes, tomatoes, and other vegetables, but the most satisfying are stuffed zucchini with minced meat and rice. Young zucchini with tender flesh and skin are best suited for preparing this dish. They do not require serious preliminary preparation, so a minimum of time is spent on baking.

Ingredients:

rice – 2/3 tbsp.;
lean pork – 0.3 kg;
young zucchini – 2 pcs.;
bulb;
minced pork – 0.3 kg;
greenery;
tomatoes or tomato sauce – 200 g;
medium carrots;
seasonings;
vegetable oil.

Cooking method:

Boil the rice, then rinse it with water.
Cut the onion into cubes and fry it in oil.
Add carrot shavings and tomatoes ground with a blender.
After a couple of minutes, add the cooked rice to the pan, add salt and season the food. Simmer them for 5 minutes over low heat.
Divide the zucchini into 2 parts, cutting lengthwise. Remove the pulp with a spoon. Immerse the prepared boats in boiling water for 3 minutes.
The removed zucchini center can be chopped and fried in oil, and then added to the stewed vegetables along with the minced meat.
Fill the boats with the prepared filling and place them on a baking sheet.
Pour the dish with sour cream and tomato paste/ketchup sauce.
Send the appetizer to bake at 170 degrees oven. This will take about half an hour.

With vegetables and rice

This original appetizer will perfectly complement any feast. The dish is easy to prepare, tasty and beautiful. At the same time, zucchini stuffed with rice and vegetables in the oven has a low calorie content and is suitable for dietary nutrition (if you do not use minced meat). Below we describe the step-by-step preparation of this healthy, lean and nutritious dish.

Ingredients:

onions – 2 pcs.;
zucchini/zucchini – 2 pcs.;
canned peas – 150 g;
spices;
carrot.

Cooking method:

Cut the zucchini into segments 4 cm high, peel each from the middle.
Place the resulting barrels in the oven for 20 minutes at 180 degrees.
Finely chop the squash pulp along with the onion. Grate the carrots. All products need to be fried in oil, then mixed with boiled rice.
After salting the filling, fill the barrels with it and bake them again for 20 minutes at 170 degrees.

There are some tricks to preparing this simple dish. Things to consider:

It is better to use young fruits of small size - they turn out to be as tender, soft, and juicy as possible;
During the first half of the baking time, zucchini can be covered with foil, which will protect them from burning and allow the meat and vegetables to cook at the same time.
Any minced zucchini is suitable for baking in the oven, but the filling with chicken is juicier;
be sure to add spices to the dish, as zucchini has a neutral flavor that needs to be brightened up.

Video

Of all the variety of summer dishes, stuffed zucchini still holds a leading position. The secret is simple: the first vegetables are tender, juicy, and when combined with mushroom, meat or curd filling, they are especially appetizing. An attractive and gentle method of preparation that allows you to preserve the beneficial properties as much as possible.

How to cook stuffed zucchini?

The recipe for stuffed zucchini involves preparing vegetables. Vegetables are washed and the core and seeds are removed. The zucchini can be stuffed by cutting it into two longitudinal halves or in the shape of barrels. The remaining pulp is not thrown away, but, after being crushed, is used as an additional component to the main filling. Stuffed zucchini baked in the oven is especially delicious. To ensure that the vegetable retains its attractive shape and taste, you should follow some tips.

The zucchini should not be peeled, otherwise the filling will disintegrate and the vegetable will soften and lose its shape.
Before baking, place the zucchini in boiling water. With this processing it will retain its juiciness.
To give the zucchini a golden crust, generously grease it with vegetable oil.
Do not salt the zucchini, otherwise it will release juice. It's best to season the filling generously.

Stuffed zucchini in the oven

Stuffed zucchini “boats” with minced meat in the oven is a simple, tasty and original dish. Serving vegetables in the form of “boats” is recognized as classic and is used more often than others. Don’t hesitate when choosing minced meat: beef, pork or assorted will do. Tomatoes, mayonnaise and cheese add juiciness, softness to the filling and protect it from drying out.

Ingredients:

zucchini - 4 pcs.;
minced meat - 400 g;
onion - 1 pc.;
tomato - 1 pc.;
mayonnaise - 100 g;
cheese - 150 g.

Preparation

Cut the zucchini into lengthwise halves and remove the pulp.
Fry the minced meat and onion, add the tomato.
Stuff the zucchini, brush with mayonnaise, sprinkle with cheese.
Bake stuffed zucchini for 30 minutes at 180 degrees.

Zucchini stuffed with vegetables baked in the oven

Zucchini stuffed with vegetables can diversify your diet in a tasty and healthy way. Almost any vegetables are suitable for the filling, but to avoid the use of high-calorie sauces and mayonnaises, it is better to choose tender and meaty ones. Tomatoes will ideally cope with the role of juicy minced meat, saturating the remaining components with their juice.

Ingredients:

zucchini - 6 pcs.;
tomatoes - 4 pcs.;
carrots - 1 pc.;
onion - 2 pcs.;
cheese - 180 g.

Preparation

Cut the zucchini into lengthwise halves, remove and chop the pulp.
Fry onions, carrots and tomatoes.
Add the zucchini pulp.
Stuff the zucchini and place in the oven for 10 minutes at 180 degrees.
Sprinkle with cheese and bake the vegetable-stuffed zucchini for another 7 minutes.

Zucchini stuffed with chicken

Zucchini stuffed with chicken in the oven is a combination that deserves the approval of sophisticated gourmets and novice cooks. Chicken meat goes well with tender vegetables, forming an ideal flavor tandem. The dish is not only aromatic, harmonious and healthy, but also quick to prepare, which is especially valuable when you are short on time.

Ingredients:

zucchini - 5 pcs.;
fillet - 350 g;
feta cheese - 150 g;
oil - 60 ml.

Preparation

Cut the fillet and fry.
Give the zucchini a boat shape.
Stuff the vegetables with chicken pieces and bake the stuffed zucchini for 15 minutes at 180 degrees.
Add cheese and bake for another 7 minutes.

Zucchini stuffed with mushrooms

Vegetarian stuffed zucchini can be made by preparing the mushroom filling. Mushrooms are tasty, healthy, nutritious and can be compared to meat in protein content. These qualities make them an indispensable product in the Lenten menu. Minced meat is prepared very simply: you just need to fry the mushrooms with onions and carrots and, stuffing the zucchini with it, bake.

Ingredients:

zucchini - 3 pcs.;
champignons - 250 g;
carrots - 1 pc.;
onion - 2 pcs.;
oil - 80 ml;
soy cheese - 100 g.

Preparation

Cut the zucchini into rings and remove the core.
Fry onions, carrots and mushrooms.
Stuff the zucchini and sprinkle with cheese.
Bake zucchini stuffed with mushrooms for 30 minutes at 180 degrees.

Zucchini stuffed with meat and rice

Baked stuffed zucchini is a great option for adding variety to your diet. They can be filled with various fillings using cereals, vegetables or meat. The combination of minced meat with rice, onions and carrots is considered the most common. This dish is low in calories and combines the components necessary for a balanced diet.

Ingredients:

zucchini - 4 pcs.;
rice - 250 g;
minced beef - 350 g;
carrots - 1 pc.;
onion - 1 pc.;
sour cream - 150 ml.

Preparation

Cut the zucchini crosswise into 3 pieces.
Remove the pulp, leaving the bottom.
Boil for 5 minutes.
Cook the rice.
Fry onions and carrots.
Mix minced meat, rice and sautéed vegetables.
Stuff the zucchini and put sour cream on top.
Bake zucchini stuffed with meat for 20 minutes at 180 degrees.

Zucchini stuffed with cottage cheese

Zucchini stuffed with cottage cheese and baked in the oven are not as popular as others. However, those looking to add a fresh and savory twist to their diet will be pleased. The combination of cottage cheese, garlic and herbs as a filling for zucchini is perfect. The dish turns out juicy and incredibly tasty, especially when chilled.

Ingredients:

zucchini - 3 pcs.;
cottage cheese - 550 g;
cheese - 100 g;
clove of garlic - 4 pcs.;
bunch of dill - 1 pc.

Preparation

Cut a 2cm thick side off the zucchini.
Remove the pulp from the main part.
Mix cottage cheese with cheese, garlic and herbs.
Stuff the zucchini, cover with “lids” from the sides and bake for 40 minutes at 180 degrees.

Zucchini stuffed with cheese

Zucchini stuffed with cheese is an example of a tasty and light summer snack. The preparation of which requires a minimum of products, time and effort. All you need is to fill the zucchini “barrels” with a mixture of pulp and feta cheese and place in the oven for 20 minutes. The dish will turn out juicier if you boil the zucchini a little before stuffing.

Ingredients:

zucchini - 2 pcs.;
feta cheese - 150 g;
dill - a handful;
egg - 2 pcs.;
oil - 40 ml.

Preparation

Cut the zucchini into 4 cm thick pieces.
Cook for 5 minutes.
Scoop out the pulp, leaving the bottom.
Grind the pulp, mix with cheese, herbs and eggs.
Fill the zucchini barrels with the mixture and brush with oil.
Bake for 20 minutes at 180 degrees.

Stuffed zucchini with minced meat in a frying pan

Stuffed zucchini in batter is a great way to have an appetizer in minutes. The filling made from minced meat is especially popular. With it, the dish becomes satisfying, nutritious and can be a complete lunch. To ensure that the appetizer holds its shape well, has a neat appearance and acquires a ruddy color, it is better to use a batter made from milk and eggs.

Ingredients:

zucchini - 4 pcs.;
minced meat - 650 g;
oil - 100 ml;
egg - 2 pcs.;
milk - 250 ml;
flour - 150 g.

Preparation

Cut the zucchini in half. Remove the pulp.
Start with minced meat.
Roll in flour and egg-milk mixture.
Fry in a frying pan until golden brown.

Stuffed zucchini in a slow cooker

Zucchini stuffed with minced meat is especially tender and tasty in a slow cooker. The dish is prepared simply, quickly and does not require constant monitoring. You just need to prepare the zucchini for stuffing, fill them with filling and, setting the “Stew” mode for 40 minutes, wait for the signal. When using mature zucchini, increase the time by 10 minutes.

Ingredients: