Baked stuffed zucchini with minced meat recipe. Stuffed zucchini baked in the oven with cheese and tomatoes. How to cook zucchini with minced chicken

I would like to offer you a summer day dish today. These will be very juicy and tender stuffed zucchini with minced meat and cheese. We will bake them in the oven. To save preparation time, use ready-made minced meat for stuffing, otherwise just make it yourself by grinding the meat in a meat grinder. The presence of fried vegetables and cheese in the meat filling gives the zucchini a special piquant flavor.

Zucchini can be stuffed in two ways. The first method involves cutting the zucchini lengthwise into two parts and removing the middle from it. The result is boats, which are then stuffed with filling and baked in the oven. The second method is that we will make small stuffed stumps from zucchini. We offer this option in our master class with step-by-step photographs.

Taste Info Second: zucchini and eggplant

Ingredients for 3 servings:

• medium-sized young zucchini 3 pcs.;
• onions 1 pc.;
• carrots 1 pc.;
• minced pork and beef 270 g;
• garlic 2 cloves;
• cheese 70 g;
• sour cream 100 ml;
• vegetable oil 2 tbsp. l.;
• pinch of salt;
• ground black pepper pinch;
• parsley 2 sprigs.

How to cook stuffed zucchini with minced meat and cheese in the oven

For stuffing, you can use zucchini of different shapes and ripeness. Young zucchini for stuffing must be rinsed and cut into bars. For example, one medium zucchini can be cut into five pieces. If you have zucchini with a thick, ripe skin, simply remove it with a vegetable peeler.


Using a teaspoon, carefully remove the inside to create cups. If these are young zucchini, then finely chop this inside and set aside for the filling. Do not use the inner part of mature zucchini for this dish; it is tough due to the seeds.


For the filling, finely chop the onion and grate the carrots on a coarse grater.


Grind the minced pork and beef in a meat grinder in advance. If you wish, you can use minced chicken or plain pork without additives for this recipe.

In vegetable oil, sauté onions, carrots and zucchini (cut out, chopped part) over medium heat. Add salt to the vegetables to taste and squeeze out a clove of garlic, sprinkle with ground pepper. From the frying pan, add the vegetable mixture to the minced meat.


Stir the minced meat and add finely chopped parsley to it.


Grate all the hard cheese and add one handful to the minced meat.


Place the zucchini cups on a baking sheet on parchment paper. Fill the zucchini with minced meat. Place stuffed zucchini in a hot oven at 180 degrees. Bake the zucchini for 20 minutes.


To make stuffed zucchini with a spicy and tasty top, I suggest preparing a sour cream and cheese dressing. To do this, mix sour cream with grated cheese. If you have a piece of blue cheese or Parmesan cheese, add it. Aged cheeses reveal their aroma very well when baked and give the dish an excellent taste.


Spread the dressing on top of the stuffed zucchini and bake for another 15-20 minutes.

Teaser network

Ready stuffed zucchini can be served immediately after cooking or already cooled.

Inside the stuffed zucchini you get a very juicy and tasty filling.


When serving this dish, garnish it with a sprig of parsley and you can additionally pour sour cream on top of the zucchini.

If you have several young zucchini and an irresistible desire to eat something tasty, then this article is for you. I suggest you prepare delicious stuffed ones. It turns out very satisfying, appetizing and beautiful. And they can be prepared easily and quickly.

This dish is especially helpful when you urgently need to prepare a worthy treat for the holiday table, but there is little time for it. In the summer, such a delicacy is a very frequent guest at our table and sells out with great success. In addition to zucchini, we will need minced meat. You can use chicken, meat or fish - whatever your taste.

To taste, you can add vegetables, cheese, aromatic herbs and seasonings to the stuffing filling. Now we will look at the most delicious and simple recipes for preparing stuffed zucchini in the oven.

Menu:

1. Stuffed zucchini “Juicy cutlets”

This appetizer resembles cutlets both in appearance and in taste. Zucchini adds additional juiciness to the minced meat. In fact, it turns out that we will bake a meat cutlet in a zucchini ring. Indescribably delicious. It is eaten instantly and prepared easily and quickly.

1. half a kilo of boneless meat (for minced meat);
2. 3 raw eggs;
3. 2 medium or large zucchini;
4. 3 tablespoons milk;
5. a little flour for dredging;
6. salt to taste;
7. ground black pepper to your taste;
8. fresh greens.

Cooking steps:

Zucchini, if they have a smooth skin, without chips or cracks, do not need to be peeled.

1.They need to be cut into circles, approximately 1.5 centimeters thick. Cut out the middle of them. To do this, you can use a special form, or do it with a knife.

2.Pass the meat through a meat grinder; you can also add onions for juiciness. You can also use ready-made minced meat. Add salt and pepper to taste. Finely chop the greens and mix into the meat mixture.

3. Place minced meat into each zucchini ring, up to the edges. You don’t need to put too much of it, just equalize its level with the walls of the vegetable.

4. In a separate bowl, beat eggs with milk and a little salt.

5. First roll the finished “cutlets” in flour, carefully on all sides. Then dip them in the batter and immediately transfer them to the prepared baking sheet or frying pan. Pre-grease the mold with vegetable oil.

6. Place in the oven for 30-40 minutes until golden brown. Baking temperature is approximately 220 degrees.

You can also fry zucchini in oil, but baked ones also turn out very tasty.

This is how you can easily and simply prepare a tasty and satisfying dish. It will adequately decorate a festive table and will become a pleasant joy for your loved ones at a family dinner. Bon appetit!

2.

We will prepare the famous and very tasty stuffed zucchini boats right now. This is very easy to do, and the set of ingredients is available, especially during the summer season. Once you try this deliciousness, it’s impossible to stop. I very often cook it just like that, for no reason. And at every holiday, such zucchini is a mandatory menu item.

1. 4 pieces of medium zucchini;
2. 2 small tomatoes;
3. 1 hot pepper;
4. 1 onion;
5. 3 medium cloves of garlic;
6. 1 carrot;
7. 300 grams of minced meat;
8. 150 grams of sour cream;
9. greens, pepper and salt to taste;
10. vegetable oil;
11. hard cheese, approximately 100 grams.

The amount of ingredients can be changed according to taste. If your family doesn’t like spicy food, then you don’t have to add chili at all.

Cooking steps:

First of all, you need to prepare the zucchini base for the minced meat.

1. Cut the zucchini into two pieces lengthwise. It is better to choose small fruits for this. Such boats will turn out neater. Remove the pulp from future boats with a spoon.

2. Finely chop all ingredients. Grate carrots and cheese.

3. Pour a little vegetable oil into the frying pan and wait for it to heat up. Add the onion and fry until it reduces in size and becomes slightly translucent in color. Then add carrots and fry until golden brown. After this, garlic and chili are fried.

4. After 5 minutes of garlic and pepper, add the tomato pieces to the roasting pan. Simmer in this form for another 7-10 minutes and remove from the stove.

5. Fry the minced meat in a small amount of vegetable oil.

6. Mix minced meat, fried vegetables and add some chopped herbs. Also stir in half the prepared amount of cheese into the mixture. Salt and add a little ground pepper. After this, taste the mixture for seasoning.

7. The last thing to go into the mass is sour cream. After complete stirring, the minced zucchini is ready.

8. Grease each boat with vegetable oil and distribute an even layer of the mixture prepared for stuffing. Place each portion in a heatproof bowl greased with vegetable oil. Sprinkle the remaining amount of grated cheese on top.

9. Place the mold with the zucchini in a hot oven and bake at 180 degrees for about half an hour.

The finished dish looks rosy, golden and very tasty. The snack can be eaten both hot and cold. Very tasty, satisfying, worthy and, at the same time, quite affordable.

3. Recipe for zucchini in the oven with mushrooms and cheese

Everyone knows the delicious combination of mushrooms and cheese. And if this union is combined with juicy zucchini, the result is simply magical! Tasty, beautiful and satisfying - you won't be disappointed!

I always prepare this treat for the holidays. In the pre-holiday bustle there is always little time to prepare. And this dish can be prepared very quickly, with minimal effort and money. In general, a dream for any housewife.

1. 3 small zucchini;
2. 1 medium onion;
3. 2 full tablespoons of sour cream 20%;
4. a small bunch of parsley;
5. half a kilo of fresh champignons;
6. 200 grams of hard cheese;
7. pepper and salt to your taste;
8. a little vegetable oil.

Cooking steps:

First, let's prepare the basis for future boats.

1. Cut the zucchini into two parts and scrape out the pulp. You can do this with a knife. But I do it with a spoon.

2. Wash the mushrooms thoroughly, dry and finely chop. Leave a few champignons for a nice arrangement on top.

3. Chop the onion as finely as possible.

4. Finely chop the parsley too.

5. Rub the cheese with a grater. Now all the ingredients for stuffing are ready. Let's move on to preparing the minced meat.

6. Fry onions with mushrooms. After 7-10 minutes, pour in sour cream and add greenberries. Add salt and pepper, at your discretion. Mix everything well and remove from the stove.

7. Fill the prepared zucchini with mushroom mixture and sprinkle with cheese. Cut the previously set aside mushrooms lengthwise and decorate the boats with these pieces. Place them in a heat-resistant pan lined with foil or parchment. Place in a hot oven for 30-40 minutes at 200 degrees.

It turns out very tasty. From the first minutes of baking, such an aroma spreads throughout the apartment that it becomes unbearable to wait.

Now, when the bushes are filled with young zucchini, it’s time to treat yourself to something delicious! You can fry them, make a saute or stew. Or you can bake delicious stuffed zucchini.

I always cook this dish with already thermally processed minced meat. After all, this dish tastes better when the zucchini is a little al dente. That is, it is well baked, but crunches a little. This snack holds its shape better and does not fall apart before transferring.

My family loves this dish very much, so since the summer I have been freezing zucchini circles and halves. So that in winter you can get it, stuff it and cook it. Even if you didn’t have time to think about it in the summer, supermarkets sell vegetables in the winter. In short, lovers of this wonderful snack will always find a solution.

Bon appetit!

4. Video - Baked zucchini

See you soon!

You can stuff not only cabbage leaves and bell peppers, but also zucchini, and this vegetable, similar to eggplant, goes well with meat fillings.

Learn how to cook zucchini stuffed with minced meat and baked in the oven - an incredibly tasty dish that should appeal even to those who don’t particularly like vegetables. There are several options for stuffing zucchini and we will look at the most interesting ones; you can choose any recipe you like at your discretion.

Stuffed zucchini: recipe with cheese and tomatoes

Ingredients

• - 3 pcs + -
• Minced meat (beef, pork)— 500 g + -
• - 1 PC + -
• - 3 cloves + -
• - 4 things + -
• Hard cheese - 150 g + -
• - taste + -

How to cook zucchini with cheese and tomatoes

1. Rinse the zucchini; there is no need to peel them. Cut them in half lengthwise, remove the pulp in the middle with a spoon or knife to make “boats”. Do not throw away the removed part of the vegetable, chop it finely and mix with the minced meat.
2. Cut the onion smaller, press the garlic through a press or finely chop it with a knife.
3. Pour a little vegetable oil into a frying pan and fry the onion, minced meat and garlic for 20 minutes. Salt and season with spices.
4. Cut the tomatoes into thin slices or slices.
5. Grate the cheese.
6. Line a baking tray with baking paper and place the zucchini on it.
7. Fill each “boat” with fried minced meat, place tomato slices on top and sprinkle the zucchini with cheese.
8. Heat the oven to 180°C, bake the dish for 30 minutes.

If you want the stuffed zucchini with tomatoes and cheese to be even juicier, after adding the minced meat, pour a small amount of sour cream or mayonnaise over each “boat”. But do not forget that this will increase the calorie content of the dish.

How to bake zucchini with minced chicken and corn

This is an unusual dietary recipe for baked zucchini with minced meat, which is suitable for those who are watching their figure.

Ingredients

• Minced chicken – 500 g;
• Zucchini – 3 pcs;
• Canned corn – 1 can;
• Onion – 1 pc.;
• Garlic – 2-3 cloves;
• Sour cream – 4 tbsp;
• Tomato – 1 large;
• Cheese – 150 g;
• Salt, spices - to taste;
• Vegetable oil – 2-3 tbsp.

How to cook zucchini with minced chicken

1. Wash the zucchini, cut them lengthwise and remove the pulp in the middle to make indentations. Do not throw away the pulp, but chop it and add it to the minced meat.
2. Finely chop the onion, squeeze the garlic through a special press or finely chop it with a knife.
3. Pour a little oil into a frying pan and fry the onion and minced meat until half cooked, add garlic, salt, and spices.
4. Grate the tomato and mix it with the minced meat when it has cooled slightly.
5. Add corn, sour cream to the mixture and mix everything well.
6. Place the zucchini on a baking sheet lined with baking paper. Stuff each with the resulting minced meat.
7. Grate the cheese and sprinkle it on the “boats”.
8. Heat the oven to 180°C and bake the stuffed zucchini for half an hour, after which the dish is ready.

You can prepare this recipe with minced meat rather than chicken; there are no strict restrictions here.

Zucchini stuffed with vegetables: recipe for the oven

If you want a vegetarian dish, then this recipe for zucchini boats stuffed with vegetables is what you need.

Ingredients

• Zucchini – 3-4 pcs.;
• Carrots – 1 pc.;
• Tomato – 2 pcs.;
• Bell pepper – 2 pcs.;
• Cauliflower – 150 g;
• Onion – 1 pc.;
• Garlic – 2-3 cloves;
• Greens (parsley, dill) - several branches;
• Salt, spices - to taste;
• Vegetable oil – 2-3 tbsp.

How to cook zucchini with vegetables in the oven

1. Rinse the zucchini, cut lengthwise and remove the core with a spoon.
2. Chop carrots, onions, bell peppers and cut out zucchini pulp into small cubes.
3. Separate the cauliflower into florets and chop them too.
4. Peel the tomato, pour boiling water over it, and chop finely.
5. Press the garlic through a press or finely chop it with a knife.
6. Pour a little vegetable oil into the frying pan and put it on the fire. Stop frying the onions first, after 3-4 minutes add the carrots, simmer the vegetables for 5-7 minutes.
7. Then add bell pepper, garlic and cabbage. After 5 minutes, add the tomatoes. Salt, season the vegetables with spices, simmer for 10 minutes.
8. Stuff the zucchini with the resulting minced vegetables, place them on a baking sheet lined with baking paper, and place them in the oven preheated to 180ºC for 20-30 minutes.

Before serving, sprinkle the “boats” with finely chopped herbs.

The dish can also be eaten cold. One serving contains no more than 100 calories, so enjoy a delicious dish without harming your figure.

These were the best recipes for how to cook zucchini stuffed with minced meat and baked in the oven. This simple and cheap vegetable is so versatile that you can experiment as much as you like. Wishing you culinary inspiration and bon appetit!

As autumn approaches, zucchini is one of the most popular vegetables on our table. And with its help you can prepare a huge number of healthy and very tasty dishes. It serves, for example, as the basis for amazing puree soups, many vegetable salads, plus sweet pastries with its addition turn out simply excellent.

Many people are accustomed to associating stuffed vegetables not with zucchini, but with cabbage rolls or stuffed peppers. But in fact, it’s all in vain, because the delicate taste of these vegetables goes well with any type of meat, even if it’s very fatty. Since its neutral taste does not interrupt the taste of meat, but only complements it.

So, in today’s article I will share with you the most delicious recipes for zucchini baked with minced meat in the oven at home. You can also rate

How to cook stuffed zucchini slices with minced meat in the oven

Ingredients:

• Minced chicken – 500 gr
• large zucchini - 1 piece
• onion - 1 pc.
• carrots - 1 pc.
• tomato - 1 pc.
• hard cheese - 100 gr
• sunflower oil - for frying

Cooking method:

First, prepare all the necessary vegetables and spices. Then peel and dice the onion. Fry it over medium heat in oil in a frying pan until light golden brown.

Transfer the roast into the minced chicken, add salt, suneli hops and mix well.

Now we clean the zucchini and cut it into round pieces, 2-3 cm thick. And using a tablespoon or knife, remove the middle to make rings.

Prepare a baking sheet. And to do this, we need to line it with parchment paper, and then place the zucchini rings on it.

We fill each zucchini mold tightly with the prepared minced meat.

Cover with thinly sliced ​​tomatoes on top.

Sprinkle the cheese grated on a medium grater and place in an oven preheated to 180 degrees for 40-50 minutes.

Then we take the finished dish out of the oven and serve it to the table.

Zucchini boats baked with minced meat in the oven

Ingredients:

• Small zucchini - 3-4 pieces
• minced meat - 500 gr
• onion - 1 pc.
• garlic - 2 cloves
• hard cheese - 150 gr
• parsley - 1 bunch
• salt and ground black pepper - to taste.

Cooking method:

Wash the zucchini, cut lengthwise and scoop out the pulp using a spoon.

Now grease the inside of the zucchini with vegetable oil and place them cut side down on a baking sheet lined with parchment paper. Place in an oven preheated to 180 degrees for 10-15 minutes.

Peel the onion and garlic, then finely chop and fry in a frying pan in oil until soft.

Transfer the lightly fried onion and garlic from the frying pan into a bowl, and in the same oil fry the minced meat, salt and pepper, until tender. And don’t forget to stir periodically.

Combine the finished minced meat with finely chopped parsley, fried onions and garlic and half the grated cheese, which needs to be mixed thoroughly.

All that remains is to fill the prepared boats with this mixture, sprinkle cheese on top and bake in a preheated oven at 180 degrees for 25 minutes.

The dish is ready, eat to your health!

Zucchini casserole with minced meat, tomatoes and cheese in the oven

Ingredients:

• Large zucchini - 1 piece
• homemade minced meat - 400-500 g
• onion - 1 pc.
• tomato - 1 pc.
• hard cheese - 120 gr
• light mayonnaise - 2-3 tbsp. l
• greens - to taste
• salt and pepper.

Cooking method:

First of all, prepare all the ingredients. Then peel the zucchini and cut it into thin half rings.

Grease a baking tray with oil and first place a layer of homemade minced meat on it.

Then there are onions, tomatoes and finely chopped greens in half rings.

Place in the oven preheated to 200 degrees for half an hour. Then we take out the almost finished dish, sprinkle it with grated cheese and put it in the oven for another 10-15 minutes until ready.

The casserole turns out very tasty, filling and truly appetizing.

Young zucchini with minced meat and rice in the oven

Ingredients:

• Zucchini - 1 piece
• minced pork - 200 gr
• onion - 1 pc.
• carrots - 1 pc.
• chicken egg - 2 pcs
• rice - 100 gr
• vegetable oil - for frying
• salt and suneli hops - to taste.

Cooking method:

We take a large zucchini, remove the skin from it, cut it into round pieces, about 3 cm thick. Then remove the pulp from them to make rings.

Next, place the minced meat in a deep bowl. Peel the onion, cut it into small pieces, grate the carrots on a coarse grater and add to the minced meat. Boil the rice until cooked and add to the rest of the ingredients. Then add suneli hops, salt to taste and mix everything thoroughly.

Pour a little flour onto a plate, beat the eggs into another bowl and add a little salt, then mix.

Fill the zucchini rings with meat filling and roll both sides first in flour, and then dip in egg, also on both sides.

Place the zucchini on a greased baking sheet, then place it in an oven preheated to 180 degrees for 40-50 minutes.

After the time has passed, remove the finished dish from the oven and serve.

Zucchini with minced meat and potatoes in the oven (video)

Bon appetit!!!

Stuffed zucchini baked in the oven is tasty, healthy and practical. Both regular zucchini and zucchini are perfect for this dish. They can be stuffed with cheese, mushrooms, and various vegetable fillings, but in this recipe I want to tell you how to cook zucchini stuffed with minced meat. These zucchini turn out very juicy and tender.

Ingredients:

(4 servings)

• 1 kg. young zucchini or zucchini
• 500 gr. minced meat
• 1 onion
• 50 gr. rice
• 100 gr. grated cheese
• freshly ground black pepper
• vegetable oil
• mayonnaise
• greenery

• We choose young zucchini with tender skin. Wash, then cut each zucchini lengthwise into two halves.
• To get a recess into which we will later put the filling, we cut the core along the perimeter of the zucchini with a sharp knife. This is necessary to get a smooth, beautiful edge of our squash boat.

• Using a regular teaspoon, scoop out the zucchini pulp. The pulp gives in very easily, and if the groove is not deep enough, you can widen it by gently scraping it with the same spoon. We don’t throw away the pulp; you can make a very tasty puree soup from it.

• As a result of this simple procedure we get these cute boats.

• Before stuffing zucchini, they must be boiled. If this is not done, then when we bake the zucchini in the oven, the meat filling will cook quickly, but the zucchini will remain hard. If you don’t want the zucchini to be rubbery, be sure to boil it.
• So, take a wide saucepan, pour water, add salt and put it on the fire. When the water boils, put the vegetable preparations there. Cook for 8-10 minutes, then carefully, so as not to break the soft zucchini, remove them. If all the halves do not fit into the pan, then cook in two stages.


Meat filling for stuffed zucchini

• The filling for zucchini can be prepared from either raw minced meat or fried minced meat. I prefer fresh minced meat: chicken or a mixture of pork and beef.

• Let the rice cook in a large volume of salted water. There is no need to cook the rice until completely cooked; it will cook perfectly when we bake the zucchini in the oven. So after 10 minutes, remove the rice from the heat and place it in a colander.

• Peel and finely chop one large onion. Stew the chopped onion in a small amount of vegetable oil. When the onion becomes soft and transparent, remove from heat. Let the onion cool.

• Combine cooled boiled rice, fried onions and minced meat. Mix everything well, add salt and pepper. There should be enough salt and pepper in the filling so that the stuffed zucchini does not turn out bland. For a given amount of filling, I usually put 1 tsp. salt without a slide and 1/2 tsp. ground black pepper.

• To make the filling in stuffed zucchini more juicy, add a little water to it (50-100 ml, depending on the moisture content of the minced meat). Mix well again.

Preparing stuffed zucchini

• Now let's get to the fun part - stuffing the zucchini. So, grease the baking sheet with vegetable oil. Place the prepared zucchini halves on it. We stuff the zucchini with a delicious filling. At the same time, place the filling loosely without compacting it. We put it from the heart, with a small slide.

• Place the baking sheet with stuffed zucchini in a hot oven and bake for 25 minutes at a temperature of 170-180°C. Literally five to seven minutes before readiness, remove the zucchini from the oven and sprinkle with grated cheese.

• Place the baking sheet with stuffed zucchini back into the oven. When the cheese has melted and has a beautiful golden brown crust, remove the dish from the oven.

• Transfer the finished oven-baked zucchini to a large dish or serving plates. Pour sour cream sauce over the zucchini and sprinkle with fresh herbs.
• As you can see, cooking stuffed zucchini in the oven is very simple. For variety, you can change the composition of the filling and the shape of the stuffed zucchini. For example, we cut the zucchini not lengthwise, but crosswise, and use a spoon to hollow out the core to make small barrels 4-5 cm high. The preparation is exactly the same, but the appearance is slightly different.

These dishes are worth trying

Reviews and comments:

Nastya 08.11.13
Stuffed zucchini is tasty and healthy. I make zucchini the same way, only I cut them lengthwise instead of crosswise. The result is long boats. One boat - one serving. I usually fry the minced meat, it turns out faster and there is a guarantee that it will all be baked, because the zucchini itself cooks quickly.

Alice 05.25.14
Yummy! grated cheese is a very good addition. The vegetable filling turns out tender, one might say refined. Thanks for the recipe!

Tatyana Mikhailovna 04.06.14
To prevent the zucchini filling from drying out during cooking, I cover each piece with a zucchini slice. You can serve it on the table with this lid or remove it if, as indicated in your recipe, you want to sprinkle it with cheese.

Nata 03.08.14
Thank you for the recipe, when I cook for guests, I do everything as you do, when for myself, I cut the zucchini lengthwise, scoop out the pulp with a spoon and stuff it with the filling. This makes it faster and fits more into the oven.

Alyona
Nata, thank you for your feedback)))

Diana 01/29/15
And I took note of Tatyana Mikhailovna’s comment and decided to cover the zucchini with a tomato. The result was these stuffed mushrooms. Even after they were baked, I put a couple of dots of mayonnaise on top, which turned out to be delicious fly agarics. Both tasty and beautiful. Thanks for the great ideas. Personally, they help me cook something new every time.

Alyona
Diana, and thank you for the great idea with the fly agaric)))

Svetlana 05/30/15
Stuffed zucchini is delicious!!! I just like a lot of cheese, so that it drips off them.

Irina 02.06.15
I stuffed it not with zucchini, but with regular white zucchini. They turned out to be too large. Each boat contained 200 grams of filling. A little wasteful, but delicious :)

Alyona
Irina, if the zucchini is large, it is not necessary to make a wide and deep groove in it. You can limit yourself to a small depression in the middle and put a reasonable amount of filling. And zucchini baked in the oven is a very tasty dish in itself.

Tatyana 07/22/15
wonderful recipe. but it states that mayonnaise is needed. but it is not written when and where to add it. Apparently, the zucchini should be coated in minced meat or ready-made ones...

Alyona
Tatyana, you almost guessed it))). Ready zucchini is either poured with mayonnaise, or mayonnaise is served separately with stuffed zucchini.

Victoria 05/18/16
I never cease to admire your site, yesterday I made these stuffed zucchini, added cheese mmm..... such an easy and healthy dinner))) just class!!! I decorated it like this)) Alena, you are a magician, I always use your site, and have already forgotten about the others. The most important thing is everything from available products, and small tricks that help improve the dish. Thank you)))

Alyona
Victoria, thank you for your review)))) The zucchini turned out very, very appetizing)))))))))

Sveta 07/15/16
Both ways of preparing zucchini are wonderful (both boats and piles). I just want to add a small touch on my own, I use the pulp taken out of the zucchini right there, adding it to the minced meat, i.e. filling. It turns out juicy and delicious. Even in the vegetable version, the filling will not be superfluous.

Alyona
Sveta, thank you very much for your feedback and for the interesting and very practical addition to the recipe))))))))))

Valentina 07/15/16
Alena, you are very smart! Thank you very much for your work. The site is convenient, it has accessible recipes with very detailed and understandable descriptions - a real cooking school in absentia. And step-by-step photos help you understand what and how it should turn out if you are doing it for the first time. I myself only recently began to enjoy cooking; I didn’t know how to cook as a child, cooking didn’t arouse my interest - and the need to feed my family did not seem like a very pleasant responsibility. But! When it starts to work out and it turns out delicious, interest and pleasure in the process awakens. And you help us learn to cook. Thank you.

Alyona
Valentina, thank you very much for your kind words)))))))))))))))))

Natalya 05.29.18
These are the round barrel squashes I planted this spring. The variety is called "Scullion".

Daria 07/06/18
Good evening, Alena! Just like Sveta, I put the zucchini pulp directly into the filling! Yummy! As always, thank you so much for the recipe! :)

Alyona
Daria, thank you from the bottom of my heart for your feedback)))))))))

Sergey 09/12/18
Please tell me! I bake it in the oven for 25 minutes, but it seems to me that the zucchini is a bit tough - what should it be? Before this, I boiled the zucchini for 10 minutes.

Alyona
Sergey, if you boiled it for 10 minutes and then baked it for 25 minutes, then the zucchini should be ready. They should not fall apart, keep their shape, but also not crunch on your teeth)))))) What kind of zucchini did you use? Hopefully not overripe with a hard crust and large seeds.

Sergey 09/12/18
My zucchini tastes bitter for some reason? What's wrong? And regular zucchini turned out great!

Alyona
Zucchini has appeared on our markets relatively recently, so not everyone knows how to choose good zucchini.
The young fruit is small in size and has a thin shiny skin that can be easily peeled off with a fingernail, like a new potato. These zucchini are tender, sweetish and cook very quickly.
Another thing is fruits that have lain for several weeks. The peel becomes denser, it no longer shines, but becomes matte, but most importantly, bitterness accumulates in it. Such peels must be peeled without regret, otherwise the bitterness can ruin the entire dish. Therefore, you should not buy zucchini for future use, these are not zucchini that can lie around)))))