Zucchini stuffed with rice and vegetables

Preparation time: 5 min.

Production time: 40 min.

Number of servings: 2 pcs.

Ingredients

Bake zucchini with rice and vegetables

A fruitful summer encourages every cook to prepare many different dishes from new vegetables and fruits. Stuffed baby zucchini is one of the most common dishes that can be prepared with different insides.

Now let's prepare zucchini stuffed with rice and vegetables. If you replace the butter with sunflower oil in the recipe and exclude cheese from the dish, then this dish can be served even during Lent.

How to cook “Zucchini stuffed with rice and vegetables” step by step with photos at home

For work we will need a medium-sized young zucchini, tomatoes, garlic, onions, hard cheese, butter, sunflower oil, rice, salt, ground black pepper.

Wash 1 zucchini and cut in half horizontally. Using a sharp knife, scoop out the pulp, forming the zucchini halves into “boats” with walls 1 centimeter wide. Finely chop the zucchini pulp.

Boil the zucchini in bubbling salted water for 5 minutes. Remove from water and cool.

Peel the onion and cut into cubes 70 gr. Peel 1 clove of garlic and cut into slices. Fry onion and garlic in butter (50 g) until transparent.

Add the cooked zucchini pulp and cook, stirring, for 2-3 minutes. Peel the tomatoes, cut 100 grams into small cubes and add to the vegetables. Cook for 2-3 minutes.

Boil 80 grams of rice in salted water (150 ml) until almost done and place in a frying pan. Cook, stirring, for 5-7 minutes (until the rice is cooked). Season with salt (3 grams) and ground black pepper (1 gram).

Cool and stir in 50 grams of grated cheese.

Place the cooked zucchini in a heat-resistant form greased with sunflower oil (10 ml).

Minced zucchini and rice in the oven

Zucchini stuffed with meat

When you have had a good harvest of zucchini, different options for making them come to mind. Now we will prepare zucchini stuffed with minced meat. In this dish, meat and side dish are mixed, we don’t have to rack our brains and waste time making two dishes. So, let's start making!

Zucchini in the oven with minced meat and tomatoes

Young zucchini with insides made from minced meat and rice, baked in the oven with tomato and sour cream sauce, turns out juicy and tender, melts in your mouth. This is a playful and undemanding dish to make that can amuse your family any day.

Zucchini in the oven with minced meat and cheese

Stuffed zucchini is a true delight. This dish can be considered not only tasty, but also very healthy. Meat and vegetables mix well, and zucchini is no exception to this rule. This dish can be served either hot or cool.

Lazy cabbage rolls without cabbage

Housewives are very fond of recipes for lazy cabbage rolls, because the time for preparing them is significantly reduced than for preparing ordinary cabbage rolls. The main ingredient for all cabbage rolls is cabbage. Did you know that lazy cabbage rolls can be made without cabbage?

Zucchini stuffed with meat and rice

Of the huge number of methods for making stuffed zucchini, this recipe suggests stuffing the zucchini with ground beef and rice and baking it in the oven with a creamy sauce. You will get a juicy and tender dish that can be served as a separate dish for lunch or dinner.

Zucchini boats with minced meat and rice

Zucchini boats with minced meat and rice will be the most delicious dish from a huge number of recipes for stuffed zucchini. The dish is rightly very popular among housewives. This recipe invites you to bake stuffed zucchini in the oven and under a cheese crust.

Zucchini casserole with minced meat and rice

It’s very easy to prepare a tasty and healthy lunch for the whole family using seasonal vegetables. Zucchini casserole with minced meat and rice is proof of this. This dish turns out so juicy, tender and fragrant that it will be very difficult for the whole family to break away from it.

Zucchini casserole with meat and rice

Just a wonderful zucchini casserole with delicious pieces of meat and rice! Essential, tasty and very satisfying – you can’t think of a better dish for the whole family! Check it out on your own household!

GalaRecept.com

Ingredients:

4 medium zucchini
1 sweet pepper
1 onion
1 carrot
1 cup round rice
1 cup sour cream
2-3 tbsp.
l. vegetable oil 25 g dill
salt
ground pepper

This light and tasty dish is prepared from the most affordable ingredients that you always have on hand. Zucchini stuffed with vegetables and rice is one of the favorite vegetable dishes in our diet. Low-calorie, but nutritious and satisfying, zucchini, in combination with rice and vegetables, can satisfy your appetite forever, without leaving a feeling of heaviness in the stomach. Zucchini is a unique vegetable that, thanks to its beneficial properties, can be eaten any day, while losing weight and staying healthy;)

Zucchini fruits can be greenish, yellowish, dark or snow-white. The skin of some of them is rough, so before preparing the dish, the zucchini must be peeled. Any of these zucchini is suitable for the recipe. But since these zucchini can be huge in size, it is better to cut them crosswise into 3-4 parts, create barrels with minced meat, and then simmer them in sauce.

At the beginning of summer, the first to appear are these zucchini with tender skin and practically no seeds. Young zucchini, usually, are small in size and diameter; it is very convenient to make boats with minced vegetables from them, and then bake them in the oven.

You can use round rice for this recipe; it is a little cheaper, cooks well and perfectly combines all the vegetables. Most often, the packaging contains a recipe for making rice.

How to cook round rice.

Carefully wash the rice in several waters until the water becomes clear after washing.

Pour 1 cup of rice with 2 cups of cool water (see instructions on the package), add half a teaspoon of salt, stir, bring to a boil, and cook over low heat for 20 minutes.

All the water must be absorbed into the rice.

There is no need to rinse the rice.

2. Pour a little vegetable oil into the frying pan.

Cut the onion into cubes and fry until golden brown.

Grate the carrots on a large grater and add to the onion.

Cut the peeled sweet pepper into cubes and add to the pan. I have frozen peppers from winter supplies.

Stir everything and simmer for 5-7 minutes.

3. Then add finely chopped tomato and one or two small cloves of garlic to the pan, add salt and pepper to taste. Stir and simmer for another 5 minutes.

You can replace the tomato with one or two tablespoons of tomato sauce or homemade adjika. Adjust the spiciness of the dish to your taste, because this is a zucchini recipe for the whole family, from the little ones to the old ones :)

4. Place the cooked rice and vegetables in a bowl and stir.

Zucchini stuffed with rice, herbs and cheese

This meatless version of zucchini is mind-blowingly filling. Zucchini turns out delicious both when hot and when served cool – as a snack. If you use the recipe on fasting days, when dairy is allowed, you will probably appreciate both the simplicity and usefulness of this dish. For my own family, I cook such zucchini during the hot summer months - when they are young, they are simply delicious, and on hot, exhausting days, such food is satisfaction for the body.

Ingredients for “Zucchini stuffed with rice, herbs and cheese”:

Zucchini (young) – 6 pcs.
Rice (boiled) - 1 cup.
Hard cheese (grated) - 70 g
Sour cream – 100 g
Garlic - 3 teeth.
Dill - 1 bunch.
Parsley - 1 bunch.
Lettuce leaves / Lettuce - 1 bunch.
Salt - to taste
Vegetable oil (for frying) - 1 tbsp. l.
Sweet paprika - 1 tsp.

Number of servings: 3

Nutritional and energy value:

Ready meals
kcal 1707.4 kcal	proteins 82 g	fat 47 g	carbohydrates 272.5 g
Portions
kcal 569.1 kcal	proteins 27.3 g	fat 15.7 g	carbohydrates 90.8 g
100 g dish
kcal 44.3 kcal	proteins 2.1 g	fat 1.2 g	carbohydrates 7.1 g

Recipe for “Zucchini stuffed with rice, herbs and cheese”:

These are the kind of zucchini we already collect.

And this is how they grew up.
This is them in June, baby.

They are the ones that bloom, the first ovaries.

We need the freshest parsley.

Dill.
Wash and dry everything.

In this recipe I use Mistral's bagged rice mix.

Boil water and place the bag for 15 minutes.

Wash the zucchini and cut lengthwise.

Use a spoon to scoop out the middle.
With the pulp you can fry a luxurious omelette or make pancakes

While we chop the greens and grate the garlic, the rice is cooked.

Mix rice, herbs, garlic, grated cheese, salt to taste.

We stuff the zucchini “boats” tightly with rice family with cheese and herbs. Place tightly in a thick-walled frying pan with oil.

Pour sour cream over the zucchini, sprinkle with paprika and add salt to taste.

Fry over high heat for 3-4 minutes, then simmer for another 10 under the lid, adding half a glass of water.
Serve with lettuce leaves hot for lunch or cool as an appetizer.
Delicious both ways.

I tried to photograph the plate in a natural setting - under a zucchini bush, so that the flower would be in the frame.
It turned out something like this