Stuffed dumplings and fried sausages

Stuffed vegetable and fried sausages

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 4

Recipe story

Vegetable-stuffed boat stuffed zucchini is a colorful and flavorful delicacy that has its origins in traditional cuisine, where simple and healthy ingredients are transformed into exquisite dishes. These courgette (zucchini) courgette sticks are so versatile that they can be adapted to suit everyone's preferences, whether you're a vegetarian or a meat lover. This recipe combines the fresh taste of fresh vegetables with the flavor of roasted meat, providing a tasty dish that can be served as a main course or as an appetizer.

Ingredients needed

- 8 zucchini (courgettes), well diced
- 2-3 tablespoons pre-cooked rice
- 1 small can of canned mushrooms
- 1 small can of canned peas
- 1 red bell pepper
- 1 green bell pepper
- 1 green onion
- 2-3 canned peeled tomatoes
- 2 hard-boiled eggs
- 1 raw egg
- Salt, pepper, chopped fresh parsley
- Oil for browning
- 1 glass white wine
- Mushroom sauce (optional)

Step by step

1. Preparing the zucchini: Start by washing the zucchini thoroughly under a cold running cold water. Choose medium-sized zucchini that are uniform and blemish-free. Cut off the ends to create a stable base. Then, using a spoon or knife, carefully scoop them out, leaving about 1 cm of core on the sides to form 'little sticks'. Set the core aside to use later.

2. Preparing the stuffing: Chop the peppers, green onion and zucchini core. In a pan heated with a little oil, add the vegetable mixture and sauté for a few minutes. Add a little water to help the vegetables soften, but don't let them turn mushy. It's important to keep the crunchy texture.

3. Combining the ingredients: Once the vegetables have browned, add the peas, tinned mushrooms (drained of liquid), pre-cooked rice, finely chopped boiled eggs and peeled tomatoes. Mix well and season with salt, pepper and freshly chopped parsley. Add the raw egg to bind the stuffing.

4. Filling the courgette: Fill each courgette barquette with the mixture, pressing gently to add as much filling as possible. Place the bars in a baking dish so they stand upright.

5. Making the sauce: In a bowl, combine the sauce from the vegetables, a little mushroom sauce (if using) and the glass of white wine. Pour the sauce evenly over the filled boats.

6. Baking: Preheat the oven to 180°C. Cover the dish with aluminum foil and bake for 20 minutes. After this time, remove the foil and bake for a further 5-10 minutes, until the courgettes are golden and nicely browned.

7. Serving: Once the courgettes are ready, remove them from the oven and sprinkle fresh chopped parsley on top for extra freshness. These stuffed barquettes can be served plain, as a fasting dish, or alongside roasted sausages for those who prefer meat dishes.

Practical tips

- Zucchini: Choose young zucchini as they have a smoother texture and sweeter taste. If they are too big, they may have hard seeds and less appetizing flesh.
- Stuffing: You can customize the stuffing by adding other favorite veggies, such as grated carrots, spinach or even feta cheese for added flavor.
- Sausage: If you choose to add sausage, roast it separately before adding it to the stuffing. They will add a rich and savory flavor to your dish.
- Sauce: If you don't have mushroom sauce, you can use a simple tomato sauce or béchamel sauce for a creamier touch.

Frequently Asked Questions

1. Can I use frozen zucchini?
- It is recommended to use fresh zucchini for the best texture, but you can use frozen zucchini if you have no other option. Be sure to thaw and drain well before filling.

2. How long can I keep the stuffed squash?
- These filled boats can be refrigerated for 2-3 days. Reheat them in the oven to regain their crispy texture.

3. Which topping goes best?
- These are delicious served with a fresh green salad or a side of mashed potatoes for a hearty lunch.

Nutrition and calories

Each portion of veggie and sausage-fried stuffed pork butties contains around 350-400 calories, depending on the ingredients used. They are a good source of fiber, vitamins and antioxidants, thanks to the fresh vegetables included in the recipe. It's a balanced meal, combining protein from eggs and meat with carbohydrates from rice and vegetables.

Possible variations

- Vegan: You can replace the eggs with crushed tofu and add flaxseed to bind the filling.
- Gluten-free: Make sure you use gluten-free rice and gluten-free sauces.
- Spicy: If you like spicy dishes, add some freshly chopped chili peppers to the stuffing for a more intense flavor.

This recipe for veggie-stuffed baked sausage and roasted sausage stuffed zucchini is not only delicious, but also a great way to get more veggies into your diet. Whether you serve them as a main dish or an appetizer, these waffles are sure to impress everyone. Enjoy!