Stuffed zucchini baked

Stuffed zucchini in the oven - a delicious recipe for a savory and filling lunch!

Who doesn't love a meal that combines the aromatic taste of vegetables with the rich textures of meat and rice? Stuffed zucchini in the oven is not only a healthy option but also a versatile choice that will delight your family and friends. This recipe was inspired by culinary traditions that highlight seasonal vegetables, transforming them into special dishes.

Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Ingredients:

- 2 large zucchinis
- 1 medium onion
- 3 green onions
- 250 g minced meat (preferably a mix of pork and beef)
- 3-4 tomatoes
- 1 tablespoon of rice (preferably long-grain)
- 2-3 tablespoons of olive or sunflower oil
- 3 eggs
- Salt and pepper to taste
- Fresh parsley (a small bunch)
- Fresh dill (optional, for decoration)

Preparation:

1. Preparing the zucchinis: Start by washing the zucchinis well and peeling them. Use a sharp knife to cut them lengthwise, then scoop out the flesh with a spoon or a special knife to form a "boat". This process is essential to create a generous space for the filling. Sprinkle a little salt inside the zucchinis to draw out excess water; this step will prevent the filling from becoming too wet.

2. Preparing the filling: Chop the onion finely. Wash the green onions and cut them into small pieces. Peel the tomatoes (you can use a quick method – by dipping them in hot water for a few seconds, then in cold water) and chop them into cubes. In a pan, add the oil and heat it over medium heat. Add the onion and green onions, letting them sauté for 1-2 minutes until they become translucent.

3. Adding the tomatoes and meat: Once the onion has taken on a golden hue, add the chopped tomatoes and let everything cook for about a minute. Then, add the minced meat and mix well, ensuring that no lumps form. When the meat starts to brown, add a little water to help it cook.

4. Including the rice: While the meat is cooking, rinse the rice under warm water to remove the starch. Add it to the pan and mix everything together. Let the mixture simmer over medium heat until almost all the water evaporates.

5. Finalizing the filling: Once the filling is ready, remove the pan from the heat and let it cool slightly. Add 1-2 beaten eggs (depending on the desired consistency), the chopped parsley, and season with salt and pepper to taste.

6. Filling the zucchinis: Preheat the oven to 180°C. Place a baking tray with parchment paper or grease it with oil. Make sure the stuffed zucchinis are well dried, using a kitchen towel to absorb excess water from the inside. Fill each half of the zucchini with the meat and rice mixture, being careful not to overfill them. Beat an egg and use it to brush the surface of the zucchinis, and for an extra flavor and appearance, place the remaining tomato slices on top.

7. Baking: Sprinkle chopped dill on top for a fresh taste. Place the tray in the preheated oven and let the zucchinis bake for 40-50 minutes, or until they become golden and well browned.

8. Serving: When the stuffed zucchinis are ready, take them out of the oven and let them cool for a few minutes before serving. They are delicious both warm and cold, making them a perfect choice for lunches or dinners.

Useful tips:

- You can also add other vegetables to the filling, such as grated carrots or bell peppers, to diversify the flavor and add extra nutrients.
- If you want a vegetarian version, replace the meat with mushrooms or cooked lentils.
- Stuffed zucchinis can be served alongside a fresh vegetable salad for a complete meal.

Nutritional benefits:

Zucchinis are an excellent source of vitamins (A, C) and minerals (potassium), being very low in calories. The meat provides necessary proteins for the body, while the rice offers complex carbohydrates that will keep you full for a longer period.

Frequently asked questions:

1. Can I use smaller zucchinis? Of course! Smaller zucchinis can be stuffed and served as appetizers.
2. How can I store the stuffed zucchinis? Stuffed zucchinis can be kept in the fridge for 2-3 days, covered with plastic wrap. You can reheat them in the oven or microwave.
3. What drinks pair well with this dish? A dry white wine or a fresh lemonade can perfectly complement this meal.

Stuffed zucchini in the oven is a versatile recipe, easily adaptable to your tastes. Whether you choose the classic meat version or a vegetarian one, this dish will quickly become a favorite in your kitchen. Enjoy your meal!