Zucchini stuffed with rice and vegetables
Description
The dish is prepared without unnecessary complications. The recipe for zucchini stuffed with rice and vegetables is very simple. The ingredients are basic, inexpensive, and I think you'll find them in every home cook's fridge during summer. This easy summer dish is perfect for lunch or dinner for your family, and it's also presentable enough to serve to guests. The finished dish can now be served.
Instructions
- 1
Step 1
Place a frying pan with vegetable oil over medium heat. Add the peeled and finely chopped onion, along with the washed and finely chopped mushrooms.
- 2
Step 2
Next, grate the peeled carrot on a coarse grater, and cut half of the zucchini into small cubes. Add them to the skillet and continue frying over medium heat.
- 3
Step 3
Put the rice on to boil. Rinse it well several times to ensure it turns out fluffy, add water, add a pinch of salt, and cook until done.
- 4
Step 4
Add another finely chopped tomato to the vegetables in the pan. Add water so that the vegetables simmer, cover with a lid, and cook until done.
- 5
Step 5
Next, add cooked rice (2-3 tablespoons will be enough) and season with salt to taste. You can also add some black pepper. Mix well, and the zucchini filling is ready.
- 6
Step 6
Young zucchini should be thoroughly washed and cut lengthwise; use a large spoon to remove part of the flesh and seeds.
- 7
Step 7
Fill the zucchini boats with the stuffing and place them on a baking sheet. Add a little water to the sheet to prevent the zucchini from burning. Bake the stuffed zucchini for 40-45 minutes in an oven preheated to 180°C.
- 8
Step 8
Sprinkle the cooked zucchini with grated cheese and return them to the oven for 5 minutes. This dish can be served hot or cold as a snack.