Zucchinis stuffed with eggplant
Description
Stuffed zucchini with eggplant is an incredibly delicious dish! The filling is multi-component and very original, with all ingredients complementing each other perfectly. So, if you love stuffed zucchini, be sure to add this recipe to your collection.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Choose young, small zucchinis with thin green skin.
- 2
Step 2
Cut the zucchini in half lengthwise, then carefully scoop out the flesh with a teaspoon, leaving walls about 5 mm thick.
- 3
Step 3
Without peeling, cut the eggplant into small cubes. Similarly, finely chop the cleaned mushrooms. Finely chop the onion. Heat a skillet with vegetable oil. First, sauté the onion until translucent, then add the mushrooms and eggplant to the skillet, and cook over low heat for several minutes. Then add the ground meat, season with salt and pepper to taste, mix well, and simmer over low heat for 15 minutes, stirring frequently.
- 4
Step 4
Completely cool the contents of the pan and mix with mayonnaise.
- 5
Step 5
Fill the zucchini boats with the prepared filling and bake in the oven for 15-20 minutes. For extra flavor, top the stuffed zucchini with breadcrumbs or grated hard cheese before baking.
- 6
Step 6
The zucchini stuffed with eggplant are ready. Serve hot as a main dish or appetizer. Enjoy your meal!