Stuffed Zucchini, Monastery Style
Description
The dish is prepared without unnecessary complications. If you're looking for a delicious seasonal recipe, then monastic-style stuffed zucchinis with vegetables and processed cheese are perfect for you! There's nothing complicated about making them—just prepare a rice filling with vegetables and get the zucchinis ready. You can substitute zucchinis with eggplants; it will be tasty as well. If you don't have a multicooker, use an oven or frying pan instead. Don't forget to add plenty of your favorite spices and herbs to taste. Serve the finished dish hot.
Instructions
- 1
Step 1
1. Chop the onion into small cubes and grate the carrot on a coarse grater. If cooking in a multicooker, pour vegetable oil into the bowl and add the onion and carrot. Mix, season with salt and pepper.
- 2
Step 2
2. Close the multicooker and set it to the "Sauté" mode. Fry the vegetables for 10 minutes, add the cubed processed cheese and mix. Add the cooked rice and butter, stir and set aside.
- 3
Step 3
3. Chop the herbs and mix with spices. Add the herb-spice mixture to the sauté. Cut zucchini into cylinders 4-5 cm thick and scoop out the center, leaving the zucchini walls intact.
- 4
Step 4
4. Chop half of the zucchini flesh finely and add it to the filling. Fill the zucchinis with a spoon and place them into the multicooker. Pour a little water (100 ml) into the multicooker, set the "Baking" mode, and bake the vegetables for 25 minutes.