Courgettes stuffed with meat

Zucchini are characterized by a low content of fats, carbohydrates and sodium. This is a low-calorie product, which contains a sufficient amount of nutrients. Therefore zucchini can be included in the list of healthy foods, as they are considered throughout the world. These vegetables are universal, can be used for the preparation of healthy low-calorie soups, snacks or a variety of dishes, combined in one group - zucchini stuffed with meat. From zucchini make cutlets, cook pancakes, prepare desserts and many more different useful and tasty dishes. They are easy to grow, so many people consider them to be an ideal vegetable.

Recipe 1

From the mass of recipes to housewives it is recommended to take note simple, which will facilitate the search for answers to the question: how to cook stuffed zucchini? 4 servings will require the following ingredients:

• 4 medium zucchini, wash, cut along, remove the core;
• 500 g ground beef;
• ½ cup chopped onion;
• 1 egg;
• ¾ cup of tomato sauce and ketchup for spaghetti, mixed in a 1: 1 ratio;
• ¼ cup of breadcrumbs;
• ¼ teaspoon of tea leaves;
• ¼ teaspoon of tea pepper;
• 1 glass of grated Monterey Jack cheese;
• Ketchup for spaghetti.

In a large skillet fry beef and onions over medium heat until the meat brightens, is removed from the fire, the liquid is drained off. Add the egg, tomato paste, breadcrumbs, salt, pepper and ½ cup of cheese, mix everything. Stuff mincemeat in halves of zucchini, sprinkle with the remaining cheese. On top of each half cover with foil and put in the oven, heated to 175 oC. About 45 minutes later the squash, stuffed with meat, will be ready. They are taken out of the oven and served to a table with ketchup for spaghetti.

Recipe 2

Zucchini can be stuffed with minced meat with brown rice and red pepper. The stuffing turns out very fragrant if it to season with a fresh basil and add in it parmesan, and the brown rice will give it nutty taste. Zucchini stuffed with meat and rice, cooked for 4 servings. Ingredients:

• 4 small, the size of an orange, round zucchini are cut across into two equal parts, slightly cut off (for stability) from the side of the bottoms, the core is removed and not used;
• ½ onion finely chopped;
• ½ red pepper without seeds, cut finely;
• 2 teaspoons of olive oil;
• 500 g of very lean ground beef (fat not more than 10%);
• 1 spoon of tea seasoning from a mixture of dried herbs (marjoram, tarragon, thyme, parsley, dill) and ground white and red hot pepper;
• 1 teaspoon chopped garlic;
• ½ teaspoon of tea powder of fennel seeds ;
• 1 cup of cooked brown rice;
• ½ cup finely chopped fresh basil;
• ¾ cup large grated Parmesan cheese;
• ¼ cup chicken broth.

Preheat the oven to 175 oC. Heat the olive oil in a frying pan with a heavy bottom and fry for 5 minutes onion and pepper (not until ready). Transfer the onions and peppers into a large bowl. Beef forcemeat is fried in the same pan until a brown color appears and spreads half the seasoning, fennel powder and garlic. Continue to simmer until brown. Transfer the ground beef into a bowl with onion and pepper. Add the same boiled rice, chopped basil, the rest of the seasoning, parmesan cheese and chicken broth. Mix gently. Half of the zucchini stuff, put them in a high shape and cover with foil. Put in the oven and bake for 30 minutes or until the zucchini is ready, and the filling slightly brown. Serve hot. In zucchini, stuffed with meat, you can add chopped olives and mushrooms.

Recipe 3

This original recipe will allow you to cook zucchini stuffed with meat for 8 servings. Ingredients:

• 4 medium zucchini are cut along into two equal parts, the core is removed and 3/4 pieces are left to make the filling (finely chopped), the rest is discarded;
• 500 g ground beef;
• 500 g of Italian sausage, cut finely;
• 1 small onion, cut finely;
• ½ cup of breadcrumbs;
• 1 egg (whisk before serving);
• 1 crushed tomato;
• 1 tablespoon tomato paste;
• Oil for lubrication forms;
• 1 cup of water.

Preheat the oven to 175 oC. In a small bowl mix ground beef, sausage, onion, breadcrumbs, egg and the core of zucchini. Mix gently. Fill the halves of zucchini (the mixture should be with a slide), put in a greased form. In a separate bowl, mix the tomato paste, tomato and water, pour the filling and cover with foil. Put bake in the oven for 45 minutes. Serve hot.