Zucchini Stuffed with Bryndza
Description
It's not difficult to prepare zucchini stuffed with brynza, and the result will pleasantly surprise you. The dish turns out tender, juicy, and very tasty. You can confidently even include this recipe in a diet menu—a wonderful variety for those who watch their figure as well. Give it a try. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the zucchini into barrel-shaped pieces about 3 cm tall. Carefully scoop out the flesh with a teaspoon, leaving the bottom intact, so you end up with little cup-like shapes.
- 3
Step 3
Blanch the zucchini for 2–3 minutes and drain in a colander or strainer.
- 4
Step 4
Finely chop the zucchini flesh with a knife; I use about half of it.
- 5
Step 5
Add the tomato, cut into small cubes, to the pulp.
- 6
Step 6
Add here as well the brinza grated on a coarse grater, chopped herbs, sour cream, salt, and pepper to taste.
- 7
Step 7
Mix everything well. The filling is ready.
- 8
Step 8
Tightly stuff all the zucchini with the prepared filling and bake in the oven at 180 degrees for 30 minutes.
- 9
Step 9
Zucchini stuffed with brynza are ready.