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There are a multitude of ways to stuff zucchini without meat. The easiest way is to fill it with vegetables. But you can also opt for rice, semoline or even what.

The Ingredients of the recipe

  • 4 Small zucchini
  • 100g de boulghour
  • 2 Onions
  • 1 Brick of tomato coulis
  • 4tbsp. fresh cream
  • A few black olives
  • Slat Pepper
  • 100g of grated cheese
  • 3 tbsp. tablespoon olive oil

The Steps of the recipe

  1. Wash the zucchini. Remove their ends, then cut them in half lengtwhise. Dig them and collect their flesh.
  2. Brown the zucchini flesh and the chopped onions in a pan in 2 tbsp. Tablespoons of olive oil.
  3. Add the bulgur and let Brown for a few minutes. Add the tomato coulis. Salt and pepper. Cook for 10 minutes over low heat.
  4. At the end of cooking, add the creme fraiche and the grated cheese. Mix.
  5. Granish the 1/2/ courgettes with this preparation. Place them in an oiled fish and bake for 30 minutes at 180 C.
  6. Serve decorated with a few slices of black olives.

Zucchini stuffed with sheep’s ricotta, pine nuts and mint

You can make a delicious stuffing with the cheese of your choise. This Recipe to cottage cheese is extremely smooth with a refreshing hint of mint. To test absolutely!

The ingredients of the recipe

  • 4 Round courgettes
  • 10 Candied tomato petals in oil
  • 3 sprigs of mint
  • 40g pine nuts
  • 3 tbsp. tablespoon olive oil
  • 300g ricotta
  • 80g grated parmesan
  • 2 eggs
  • 1 candied lemon
  • Salt pepper

The steps of the recipe

  1. Drain the zucchini. Wash the zucchini, cut off the cap and remove the flesh with a small spoon. Cut it into cubes.
  2. Immerse the emptied courgettes for 2 minutes in a large volume of salted boiling water. Cool them immadiately under cold water and drain them, then turn them over on rack to remove all the water.
  3. Prepare the stuffing. Drain them tomato confit and chop them, thin out and chop the mint. In the pan, roast the pine nuts, set aside. In the same pan, lightly brown the zucchini cubes with 1 teaspoon over high heat. tablepoons of olive oil.
  4. Mix the ricotta with the parmesaan, the eggs, the candied tomatoes, the pine nuts, the diced zucchini, the candied lemon and the mint. Salt and pepper, mix well.
  5. Cook the stuffed zucchini. Preheat the oven to 180 C ( th.6 ). Garnish the inside of the zucchini with the stuffing and close with the cap, sprinkle with a drizzle of oil, place in a gratin dish and bake for 30 minutes. Enjoy hot or cold.

Quinoa Stuffed Zucchini In

For a recipe with the fewest calories possible and the most nutrients , choose this recipe with quinoa totally organic. Perfect for balances diet!

The ingredients of the recipe

  • 1 packet of organic chickpea quinoa
  • 4 round zucchini ( green or Yellow )
  • 1 red pepper
  • 5cl of white wine
  • 12 black olives
  • 1 bunch of basil
  • 2 tbsp. tablespoons of organic extra virgin olive oil
  • 1 organic vegetbale cube stock cube
  • 1 carton of organic tomato puree
  • cell

The steps of the recipe

  1. Cut off the tops of the zucchini. Remove the flesh with a spoon and reserve it for another use( soup , mash ).
  2. Place the zucchini in a steamer with their caps on ( with the opening facing down). Precook them for 15 minutes.
  3. MeanWhile, finely slice the pepper and sweat it for 5 minutes in a non stick pan with olive oil and a few pinches of salt. Wet with white wine, cover and cook for another 10  min.
  4. Cover with the hats, place the zucchini in a baking dish and pour the stock cube diluted in 130 ml of water into the bottom of the dish.
  5. Put in the oven for 15 min, oven preheated to 200 C ( th.6 – 7 ).
  6. Heat and season the tomato coulis as desired.
  7. Serve each Zucchini with the tomato coulis and a few whole basil leaves.

Vegetarian Stuffed Zucchini

Vegetarian friends, we have the recipe for you! Slightly scented with Espelette pepper, it should suprise and delight you.

The Ingredients of the recipe

  • 200 g of goat cheese fresh
  • 2 large zucchini
  • 2 Tomatoes
  • 2 Garlic cloves
  • 1 tsp. tablespoon olive oil
  • 1 branch of sage
  • 1 pinch of Espelette pepper
  • Salt pepper

The steps of the recipe

  1. Wash and dry the zucchini . Cut them in half lengthwise, then into 4 sections. Hallow them out and remove the pulp.
  2. In a bowl, mix the goat cheese with salt, pepper and pich of Espelette pepper.
  3. Add the diced tomatoes and the crushed garlic. Preheat the oven to 200C
  4. Stuff each zucchini slice with cheese mixture. Thimble the sage on top and cover with olive oil.
  5. Bake for 20 minutes, serve hot.

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