Hi, I’m Joana. Today, I will show you a way to make stuffed round zucchini recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed Round Zucchini Recipe
Stuffed Round Zucchini is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Stuffed Round Zucchini is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Round Zucchini:
- Get 2 small red onions, finely chopped
- Take 2 small red bell peppers, finely chopped
- Get 6-8 small round zucchini
- Make ready 3 cloves garlic, minced
- Make ready 10.5 oz button mushrooms, diced
- Make ready 1 carrot, diced
- Get 2 teaspoons smoked paprika
- Take 2 teaspoons marjoram
- Get I teaspoon thyme
- Take 1.5 cups cooked lentils
- Take O.5 cup tomato sauce
- Get 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Take 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 😀
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