Stuffed zucchini

courgettes 2 pieces.
Figure 150 g
ham 100g
Cheese 100 g
dry white wine 0.5 Art.
onion 1 piece.
Tomatoes 1 pc.
1 clove garlic
sunflower oil

1.Wash zucchini, cut off the tails and cut crosswise slices 5-6 cm long. Cut the calculation necessary to obtain a stable pieces.

2.Clean the pulp from the middle, forming a «tube». To do this, put each piece of flesh, and cut up the middle of turn one and the other.

3.Push it with your fingers out.

4.If skirting turned patchy, it is convenient to fix, putting «barrels» on the side.

5.Lower tube squash in boiling salted water for 3-4 minutes. Remove, pat dry on paper towel.

6.Ham cut into cubes, browned on the greased pan. While fried bacon, you can chop the onion and chop the inside of the zucchini.

7.Add a little oil and connect toasted ham and onions, season with salt. Fry, stirring occasionally, until the onions are golden brown gain.

8.Put the pan shredded «internal» courgettes, mix well. Reduce heat to medium and cook, stirring, for 5-6 minutes.

9.Meanwhile, chop the tomatoes into small cubes.

10Add the tomato and spices, stir and leave on medium heat for about 3 minutes.

11.Pour the wine, to evaporate it a little bit (about a minute). During this time, you can peel and chop the garlic.

12.Season with a mixture of garlic, add the rice and mix well. Remove from heat.

13.Courgettes put in a greased baking dish, stuff with rice stuffing using a teaspoon. Sprinkle with grated cheese and place in a preheated oven (200 degrees) for 10 minutes.

It is best suited for this recipe zucchini squash — they have thin skin, tender flesh and seeds are not felt. However, you can stuff the zucchini, and the usual — though they will have to be cleaned (and the middle of a hard seed simply throw).
Similarly, you can stuff and tomatoes. However, they should not be lowered before baking in boiling water.

Bon Appetit!

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