Stuffed Round Zucchini
Stuffed Round Zucchini

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed round zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stuffed Round Zucchini is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Stuffed Round Zucchini is something which I have loved my whole life.

Although you can stuff any zucchini, this round variety is perfect for stuffing. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats. Place the top of the Zucchini over the stuffed round like a hat for a little added character.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have stuffed round zucchini using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stuffed Round Zucchini:
  1. Get small red onions, finely chopped
  2. Get small red bell peppers, finely chopped
  3. Get small round zucchini
  4. Get garlic, minced
  5. Make ready button mushrooms, diced
  6. Prepare carrot, diced
  7. Take smoked paprika
  8. Make ready marjoram
  9. Prepare I teaspoon thyme
  10. Prepare cooked lentils
  11. Make ready O.5 cup tomato sauce
  12. Get salt, plus more to sprinkle inside the zucchini
  13. Prepare grinds of black pepper

This is a delicious recipe with eggplant, tomato, zucchini, fennel and chili pepper. I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can also use the mixture to stuff marrow or thin zucchini. This delicious stuffed zucchini recipe can be served as either a side dish or a main dish.

Instructions to make Stuffed Round Zucchini:
  1. Preheat the oven to 400°F (200°C).
  2. Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
  3. Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
  4. Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
  5. Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
  6. Place them in a baking dish and put their tops back on.
  7. Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
  8. Let cool for a couple of minutes before serving.
  9. Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀

This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer. They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are. Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I'd try that too. My version is vegetarian, but I did use her idea of using coriander.

So that’s going to wrap this up for this special food stuffed round zucchini recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!