Second courses

Stuffed zucchini. Recipe with photo / Second dishes / Delicious

Wash the zucchini, cut it in half as in the photo, scoop out the pulp with a teaspoon. Put them on a baking sheet covered with parchment paper, salt and pepper.

Chop the pulp of zucchini with a knife.

Peel the tomato from the skin and seed chamber (we do not need excess liquid in this case), cut into cubes.

Cut the onion into small cubes.

Also cut bacon or sponder into small cubes or short strips.

Place the sponder on a dry pan and fry for 5 minutes over low heat, stirring, so that the fat melts well.

Add onion and fry until transparent. Then add dried basil or thyme to the onion and, stirring, fry for another 1 minute.

Next, add zucchini pulp and chopped tomato to the pan, season well with salt and pepper. Keep the vegetables on medium heat for another 5 minutes so that the excess liquid evaporates a little. Then remove the pan from the heat, add sour cream and mix everything thoroughly.

Fill the zucchini halves with the prepared filling, sprinkle grated cheese on top. Place the tray with stuffed zucchini in an oven preheated to 190 °C and bake for 25-30 minutes.

Sprinkle the baked zucchini with chopped parsley and serve. Stuffed zucchini is ready.

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