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Stuffed tomatoes and squash - Moan

Stuffed tomatoes and squash - Moan

Wash tomatoes, onions, zucchini and greens well.

Cut a lid on each tomato and remove the pulp with a teaspoon, taking care not to drill.

Cut the zucchini into two pieces and prepare them exactly like the tomatoes: cut a lid, then remove part of the pulp, carefully. Put the pulp of the tomatoes and the pumpkin in a bowl, because you will use it for the filling.

Arrange the tomatoes and zucchini in a pan.

Next, put the onion to harden in a little olive oil and when it becomes translucent add the rice. Meanwhile, cut the pulp from the tomatoes and zucchini into cubes and place over the rice. Stir every time.

Add salt, pepper, parsley and other herbs and top up with a cup of water. Bring to the boil until all the liquid is absorbed, then remove the pan from the heat.

Fill each tomato and zucchini with rice, taking care to leave some space, because the rice swells when boiled, add a little tomato pulp and a pinch of sugar to each tomato / zucchini and put the lid on.

You can add diced potatoes or strips to the tray, among the stuffed vegetables. Put in the tray a cup of tomato juice, olive oil, water or vegetable soup and season with salt, pepper and whatever flavors you want. Your imagination is the limit for this wonder. :) Then put the tray in the oven for an hour.

I wish you good luck!


5-6 zucchini
500 gr minced meat mixture (pork and beef)
3 tablespoons rice
250 ml tomato juice
parsley and dill, finely chopped
2 green onions, medium size, finely chopped
2 carrots put on a small grater
2 tablespoons flour
sprigs of thyme and fresh tarragon
2-3 tablespoons oil
salt and pepper to taste

& # 8211 we wash the pumpkins, we cut their heads, if they are too long we cut them in half and we scoop them out with a teaspoon
& # 8211 mix meat with onion, carrot, rice, 5-6 tablespoons tomato sauce, dill and parsley, salt and pepper
& # 8211 scoop with a teaspoon of pumpkin, remove the center / core, form some glasses
& # 8211 with the prepared mixture we fill the pumpkins
& # 8211 mix the flour with the remaining tomato sauce
& # 8211 in a heat-resistant bowl put 2-3 tablespoons of oil, place the zucchini and add the tomato sauce over them
& # 8211 complete with water, almost covering the pumpkins
& # 8211 place the sprigs of thyme and tarragon among the pumpkins
Put the tray in the oven for 45-50 minutes, until the meat and rice have boiled and the pumpkins have browned.
& # 8211 after removing the tray from the oven, garnish with parsley and finely chopped dill,

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Pumpkin zucchini stuffed with eggplant, tomatoes and mozzarella

Pumpkin stuffed zucchini. I introduced you to these patison pumpkins (patizon, patty pan squash) some time ago. They are frequently found in the markets of Arad and I am happy every time I buy them. Besides the fact that they are very attractive, they also have a very fine texture of the core. It looks a lot like zucchini. They cook like any other pumpkin: breaded, baked, stuffed, with sauce.

Diana has already posted two recipes with patison: stuffed with a delicious cheese sauce (recipe here) and bread (recipe here).

I thought for about 2 days how to prepare mine: stuffed with pasta, stuffed with meat, cheese, couscous & # 8230. Eventually I dropped the sheet: I fill them with eggplant which in turn will be filled with tomatoes which in turn will be filled with mozzarella which in turn will be & # 8230.STOP! At most one olive stuffed with almonds or peppers still fit in mozzarella & # 8230 but I don't like olives so & # 8230 Here's how the patison pumpkin type & # 8222matrioska & # 8221 was born. Not that it would be a novelty this type of successive filling & # 8211 was used by the Romanians for steaks for over 2000 years. How was it? Pork stuffed with turkey stuffed with goose stuffed with chicken stuffed with partridges & # 8230. :)). The Americans have a contemporary version of & # 8222turducken & # 8221 & # 8211, ie boneless turkey stuffed with boneless duck. Anything is allowed!

No good, going back to the present vegetables I realized that the whole construction is actually one ratatouille & # 8211 has zucchini, eggplant and tomatoes, I put extra a little baked pepper and garlic sauce. Mozzarella is a creamy bonus that completes the whole. Everything is brushed with quality olive oil and seasoned with salt, pepper and chili flakes. Simple!

Of course, you can also use normal, long, hollow boat-shaped pumpkins. Larger and wider pumpkins and longer and thinner eggplants should be chosen. Both the zucchini and the eggplant will be cut in half lengthwise and hollowed out. In each eggplant there will be 2-3 smaller tomatoes filled with mozzarella, placed in an Indian row. Look, the problem is solved!

This recipe is suitable for Diet Rina & # 8211 on the day of proteins (with more mozzarella or other cheese) or linen any day (no cheese).


Stuffed zucchini II

Wash and cut the zucchini in half. Put the onion and carrot in a tablespoon of oil for only a few minutes. Wash the rice in plenty of water until clean water flows from it and let it swell in hot water for about 10 minutes.

Mix the meat, onion, carrot and rice and add salt and pepper to taste. Add the greens (which I forgot this time). Peel a squash, grate it and fill it with the meat mixture. Place the zucchini in a pan greased with a little oil and pour over them the tomato juice diluted with a cup of water.

Place in the oven covered for 30 minutes on medium heat, then uncover and leave for another 30-40 minutes. Sprinkle with the sauce from time to time so that it does not dry out.


Zucchini stuffed with cheese and rice

3-4 medium zucchini, clean the ends and wash * A cleaned onion * 2 tablespoons round grain rice * 200 g Telemea cheese * 50 g cheese * A glass of sour cream * 2 tablespoons sunflower oil * A teaspoon chopped parsley * 2 tablespoons homemade breadcrumbs * A teaspoon of salt * & a teaspoon12 of paprika

Method of preparation:

1 Cut the zucchini in half lengthwise, then peel them and peel them. Preheat the oven to 175 & degC, place the zucchini with the hole up in a tava Delimano greased with oil and bake for 10-12 minutes, then refrigerate.

2 While the zucchini are baking, heat the remaining oil in a wok Delimano and sauté the onion, then add the core of the zucchini, stirring gently until the juice left by them has evaporated. Next, grate the telemeau in a bowl using the large-mesh grater, then clean the grater and grate the cheese in another bowl.

3 Boil the rice with a glass of water and salt. After 20 minutes, mix the rice with the pumpkin sauté, grated Telemea cheese, paprika and greens. Fill the zucchini with this mixture, then place them back in tray, pour the sour cream on top and sprinkle with breadcrumbs and grated cheese.

4 Bake the zucchini for 15-20 minutes. Serve the zucchini with tomato sauce.


Similar recipes:

Baked zucchini with sesame

Recipe for baked zucchini slices with breadcrumbs and sesame seeds, delicious with garlic sauceBaked zucchini with sesame

Italian zucchini with mushrooms and tofu

Italian zucchini with fresh or canned mushrooms and tofu, prepared with green and red peppers, seasoned with basil and oregano

Zucchini breaded with garlic

Zucchini breaded with garlic, baked with tomatoes, olive oil and a few sprigs of thyme

Pumpkin pie

Zucchini pie, baked, seasoned with a large bunch of dill and sprinkled with vanilla sugar



Composition
4 big tomatoes
4 pepper
2 eggplants
1 big connection parsley
10 tablespoons rice
1 cup extra virgin olive oil
1 teaspoon sugar
10 leaves Mint
1 large chopped onion
to taste salt and pepper
to taste dry cheese or breadcrumbs

Cut a lid on the bottom of the tomatoes (where it is coded). The lids are kept. Peel a squash, grate it and squeeze the juice. The interior is kept in a bowl.

Similarly, the peppers and eggplants are cut, keeping the obtained lids. Peel the peppers and sprinkle the eggplant with salt (to remove the bitter taste) and let it drain in a colander.

Over the core of the tomatoes add the finely chopped parsley, rice, olive oil, sugar, mint, onion, salt and pepper.

Wash the eggplants well to get the salt out and peel them. The core is not preserved.

Preheat the oven to 190 degrees Celsius.

Fill all the vegetables with the mixture of tomatoes, rice and parsley, put the lids on and place in the oven tray.

Add a cup of water to the tray and sprinkle the stuffed vegetables with plenty of olive oil.

Put the tray in the oven and leave for 40 minutes.

After the 40 minutes, sprinkle over the vegetables dry cheese (or breadcrumbs if we want a fasting or vegan recipe).

Leave for another 20 minutes and the preparation is ready.

Like Romanian stuffed peppers, Gemista is tastier the day after the flavors have penetrated well.
You can fill tomatoes, bell peppers, donuts, eggplants, zucchini and last but not least pumpkin flowers.


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Tomatoes and Pumpkin Stuffed with Wheat

Mix the wheat with the delicacy and put it to boil. Peel a squash, grate it and squeeze the juice. Carrot the carrot through a large grater, cut the onion into small pieces. From the pumpkin, keep the small end and chop it. Mix the carrot with the onion, the inside of the tomatoes, the zucchini, the chopped zucchini in a pan with 2 tablespoons of oil, let it boil in their water until it evaporates.

Drain the wheat and mix it with the vegetables and finely chopped dill. Salt and pepper to taste. Fill the tomatoes and place the zucchini in a heat-resistant dish. Mix the tomato juice with a cup of water and pour over the tomatoes and pumpkin. Bake for about 30 minutes on medium heat (depending on each oven).


We clean the vegetables according to the method known to every housewife, then we wash them and put them on large grater (carrots, parsnips), finely chopped onion, peeled and diced eggplant, peeled mushrooms and sliced ​​(to better distinguish the filling).

courgettes we clean them style & # 8222pijamale & # 8221 (ie a portion of the peel is cleaned, one is not), cut them in half lengthwise and remove only the core with a teaspoon.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a teflon pan , punem oil heat it, then add one at a time cleaned vegetables and prepared in separate bowls (first we put onion as much as it becomes translucent, following the carrot, parsnip and eggplant cubes and the core of the peeled zucchini.

leave the vegetables as much as they will soften a little, then add mushrooms and leave until the water in them drops (no more liquid in the pan), then dill finely chopped and the rest of SPICES to taste & # 8230salt, pepper and thyme.

We leave on fire few minutes (about 5 -10 minutes), then put the pan on the fire and mix the composition with 3 tablespoons sour cream, beaten eggs (to bind the composition better) and breadcrumbs, mixing everything with a spatula.

We will fill every half a zucchini with the composition obtained, then we will place them next to each other in tray from the stove lined with oil, spraying and with little oil then pouring each one separately Tomato juice and put in the preheated oven at 190 degrees for 20-25 minutes (how long a baking crust will form).

Zucchini stuffed with vegetables will be served on stretched white plates with a tablespoon sour cream fish and decorate with parsley freshly chopped.