Stuffed round zucchini with meat

Name: Stuffed round zucchini with meat
Ingredients: 8 round zucchinis; 400g minced meat; two onions; 50 ml oil; 50g rice; two tablespoons tomato paste; a bunch of parsley; thyme; salt and pepper to taste

Diverse - Stuffed round zucchini with meat by Dina I. - Recipia

Round zucchinis are perfect for stuffing because they hold the meat and rice mixture well. They are easily hollowed out, filled, and then cooked in a dish with a little water and tomato paste. Before stuffing, the mixture is prepared on the stovetop until the rice is almost cooked, ensuring a shorter baking time. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: 20-30 minutes Servings: 8 stuffed zucchinis; the exact number of servings depends on how many zucchinis are served per person Difficulty: easy Recipe Type: main dish with meat, rice, and vegetables Ingredients 8 round zucchinis 400 g ground meat 2 onions 50 ml oil 50 g rice 2 tablespoons tomato paste, divided between the mixture and the baking dish 1 bunch of fresh parsley Thyme, to taste Salt, to taste Pepper, to taste Warm water, added gradually to the mixture Water for the baking dish Preparation Method 1. Wash the zucchinis and cut off the tops, keeping them for now. Use a teaspoon to scoop out the insides without piercing the walls. The zucchinis should remain sturdy enough to be stuffed and placed in the dish. 2. Peel and chop the onion. Carrot is mentioned in the recipe steps, although it is not listed with an exact amount in the ingredients. Prepare it as well since it will be sautéed with the onion. 3. Heat the oil in a pot and sauté the onion along with the carrot. Cook until they soften, being careful not to burn them. 4. Add the ground meat and rice to the sautéed onion and carrot. Mix well, then gradually add a little warm water from time to time. The exact amount of water is not specified, so it's best to add it gradually, just enough to help the rice cook and prevent the mixture from sticking. 5. Keep the mixture on the heat until the rice is nearly cooked. It doesn’t need to be fully done at this stage, as the zucchinis will also cook in the oven. 6. Season the mixture with salt and pepper. Add the chopped parsley, thyme, and one tablespoon of tomato paste. Mix until the ingredients are evenly distributed. 7. Stuff the zucchinis with this mixture. Do not overstuff them, especially since the rice can expand during cooking. Place the tops back on if they fit. 8. Arrange the zucchinis in a baking dish. Pour water into the dish and add the other tablespoon of tomato paste. The recipe doesn’t specify the amount of water, but it should be enough to create cooking liquid at the bottom of the dish without covering the zucchinis. 9. Place the dish in the oven for 20-30 minutes. The oven temperature is not specified in the original recipe, so follow the setting typically used for dishes of this type and check the zucchinis towards the end. 10. Serve the stuffed zucchinis warm, with sour cream or tomato sauce. Why I Make This Recipe Often It’s a simple recipe with common ingredients, and the round zucchinis can be easily portioned directly from the dish. The meat and rice mixture is hearty, and preparing it before stuffing shortens the baking time. Additionally, the zucchinis can be served with either sour cream or tomato sauce, depending on what is available. Tips Carefully scoop out the zucchinis so as not to break the walls. If they become too thin, they may soften too much during cooking and will be harder to remove from the dish. Add water to the mixture gradually. This way, you can better control the consistency and avoid making the filling too liquid. The rice should be nearly cooked before stuffing. If it remains completely raw, it will need more liquid and a longer cooking time. Do not fill the zucchinis to the brim. Leave a little space for the rice to absorb liquid. Since the oven temperature is not mentioned in the basic recipe, check the dish after the first 20 minutes. The zucchinis should be cooked but still maintain their shape. Substitutions The recipe uses ground meat without specifying the type. You can use any type of ground meat you have, keeping the same amount of 400 g. Carrot is used in the preparation steps but does not appear with a quantity in the ingredients list. If you include it, use the amount you have available without altering the rest of the recipe. The parsley and thyme can be adjusted to taste. It is not necessary to use the same amount of herbs if you prefer a milder flavor. Variations You can use the tops of the zucchinis in two ways: you can place them back on before baking or keep them aside and serve the zucchinis without them. The basic recipe fills and places them in the dish without imposing a specific way to use the tops. The amount of tomato paste can be divided exactly as in the original recipe: one tablespoon in the mixture and one tablespoon in the water in the dish. This way, the same tomato base appears in both the filling and the cooking liquid. If you prepare more zucchinis, keep the basic proportions between meat and rice. This recipe calls for 400 g of ground meat and 50 g of rice for 8 zucchinis. Serving Ideas Stuffed zucchinis are served warm, with sour cream or tomato sauce. The remaining liquid in the dish can be poured over the zucchinis when serving, if it’s not too much. They are suitable as a main dish, especially when served directly from the dish, along with the meat and rice filling. Frequently Asked Questions Can I use regular zucchinis instead of round zucchinis? The recipe is designed for round zucchinis because they can be easily hollowed out and stuffed. Regular zucchinis have a different shape, so they would need to be cut differently to hold the mixture. For the result in the recipe, use round zucchinis. Why is the mixture cooked before stuffing? The meat, onion, carrot, and rice are prepared on the stovetop, and the rice should be nearly cooked before stuffing the zucchinis. This way, the filling doesn’t remain raw, and the baking time is only 20-30 minutes. How much water should be added to the mixture? The recipe does not specify an exact amount. Water should be added warm, gradually, as needed for the rice to cook and to prevent the mixture from sticking. Should the tops of the zucchinis be used? The zucchinis are cut with the tops kept, but the steps do not clearly specify whether they should be put back on before baking. You can place them on top after stuffing if they fit well, or cook them without the tops. What can stuffed zucchinis be served with? The basic recipe recommends sour cream and tomato sauce. Choose your preferred option and serve the zucchinis warm. Nutritional Values The values are estimates since the type and fat percentage of the meat, the amount of carrot, and the exact number of servings are not specified. If the 8 zucchinis are considered to represent 8 servings and medium-fat ground meat is used, one serving may have approximately: Calories: 300-380 kcal Protein: 18-24 g Carbohydrates: 22-30 g Fat: 14-21 g Fiber: approximately 3-5 g The values do not include sour cream or tomato sauce added at serving. These can alter the final intake of calories, fats, and carbohydrates. Storage and Reheating If there are leftover zucchinis, let them cool and store them in the refrigerator in a covered container. The original recipe does not specify an exact storage time, so it is recommended to consume them as soon as possible while the filling and zucchinis retain their texture. When reheating, warm them together with a little of the remaining liquid in the dish to prevent the filling from drying out. They can be served again with sour cream or tomato sauce.

Stuffed round zucchini with meat

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