Stuffed Zucchini in a Pot
Tomato paste in equal proportions and dilute with hot water to the desired consistency. Season to taste.
- Zucchini
- Beef
- White rice
- Tomatoes in their own juice
- Onions
- Carrot
- Red sweet pepper
- Hot capsicum
- Olive oil
- Ground sweet paprika
- Salt
- Ground black pepper
- Prepare all ingredients. Boil the rice for the stuffing (just until half-cooked, about 10 minutes). Drain in a sieve. Let the rice cool. Chop the beef and mince it.
- Cut the tops of the zucchini horizontally to create a lid-like structure. Remove some of the pulp and seeds from the bottom, leaving 8–10 cm thick walls.
- Finely dice the onion, bell pepper, and hot pepper. Grate the carrots on a medium grater. Sauté the prepared vegetables in a large, heavy-bottomed saucepan with olive oil until golden brown (about 7 minutes over medium heat).
- Add canned tomatoes to the vegetables. Season with salt, pepper, and paprika. Stir. Simmer over low heat for 10 minutes.
- Combine the minced beef with the rice. Season with salt and ground black pepper to taste. Fill the zucchini tightly with the mixture.
- Place the prepared zucchini in a saucepan with the vegetable sauce. Cover with lids. Pour in boiling water (it shouldn't come up to 1 cm from the top of the stuffed zucchini). Season with a little salt.
- Simmer the stuffed zucchini over low heat for 40 minutes after the sauce comes to a boil. After this time, taste it and add a little more salt and pepper, if needed.
Zucchini dishes are delicious, healthy, and easy to prepare. Zucchini can be boiled, fried, baked, or grilled. Zucchini can be used to make pancakes, cutlets, and caviar. Zucchini is the closest relative...
Stuffed zucchini stewed in a saucepan is a delicious summer dish that can be prepared in a variety of ways—meaning no one will ever get tired of it! Below, we'll tell you how and for how long to stew stuffed zucchini so they're soft but not mushy, and we'll share other, equally interesting cooking methods. You can use the same principle to cook not only zucchini but also zucchini. Just make sure to choose young, medium-sized zucchini with thin skins.
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