Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed round zucchini. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed Round Zucchini is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Stuffed Round Zucchini is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Stuffed Round Zucchini:
- Prepare 2 small red onions, finely chopped
- Get 2 small red bell peppers, finely chopped
- Get 6-8 small round zucchini
- Make ready 3 cloves garlic, minced
- Get 10.5 oz button mushrooms, diced
- Prepare 1 carrot, diced
- Make ready 2 teaspoons smoked paprika
- Prepare 2 teaspoons marjoram
- Prepare I teaspoon thyme
- Make ready 1.5 cups cooked lentils
- Prepare O.5 cup tomato sauce
- Get 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Get A few grinds of black pepper
Steps to make Stuffed Round Zucchini:
- Preheat the oven to 400°F (200°C).
- Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.
- Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.
- Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- Place them in a baking dish and put their tops back on.
- Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- Let cool for a couple of minutes before serving.
- Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
So that is going to wrap it up with this special food stuffed round zucchini recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
