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Today I will share my recipe for cooking stuffed with zucchini. The filling turns out to be satisfying despite the lack of meat, and I first bake the zucchini, greasing it with a very simple but tasty sauce ...
So, since the zucchini will first be baked in the oven, cooking begins with it. I have one zucchini, but a large one (just from the garden), so it will be quite enough. I cut it in the woods and peel it from the seeds with a spoon.
Next, I prepare the sauce, for this I mix one tablespoon of sour cream with adjika, it literally needs a quarter of a teaspoon.
I mix everything and use a brush to cover the inside of the zucchini with the resulting sauce. I send it to the oven, preheated to 200 degrees and bake until soft, about 35-40 minutes.
While the vegetable is baking, you can start preparing the filling. To do this, I cut one small onion and half of the bell pepper into small cubes. I cut the garlic into crayons and, together with the onions and peppers, send them to a preheated pan and fry until the onions are transparent.
Next, I add washed bulgur to the vegetables, you can replace it with rice. Cereals need only 3-4 tablespoons. I add water and cook under a lid over medium heat until bulgur is done. Finally I add salt and spices to taste.
By the time the bulgur with vegetables is ready, I am already preparing the Adyghe cheese, I just knead it with a fork.
Add to the pan and mix well. The filling is ready, it remains to stuff the zucchini.
The zucchini must be removed from the oven and the liquid formed inside it must be drained.
Place the filling carefully in it.
And at the end sprinkle everything with grated cheese.
Now the stuffed zucchini is sent back to the oven, but only for 5-7 minutes.
Ingredients:
Zucchini 1-2 pcs
Garlic 2-3 cloves
Onion 1 pc
Bell pepper 1 pc
Bulgur or rice 3-4 tablespoons
Adyghe cheese 50 grams
Sour cream 1 tablespoon + a little adjika
Cheese 100 grams
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