Stuffed Round Zucchini
Stuffed Round Zucchini

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed round zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This Stuffed Round Zucchini is a stuffing dish, that is, it's really hearty with all that bacon, ground beef, and cream cheese. I'll give tips on how to prepare a lighter version at the end of the post. You'll also find a dairy-free version and tips on how to use the leftover zucchini flesh that you'll get when hollowing out the zucchini.

Stuffed Round Zucchini is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Stuffed Round Zucchini is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this 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 it.

The ingredients needed to make Stuffed Round Zucchini:
  1. Prepare 2 small red onions, finely chopped
  2. Make ready 2 small red bell peppers, finely chopped
  3. Make ready 6-8 small round zucchini
  4. Make ready 3 cloves garlic, minced
  5. Make ready 10.5 oz button mushrooms, diced
  6. Get 1 carrot, diced
  7. Prepare 2 teaspoons smoked paprika
  8. Get 2 teaspoons marjoram
  9. Take I teaspoon thyme
  10. Make ready 1.5 cups cooked lentils
  11. Prepare O.5 cup tomato sauce
  12. Prepare 1 teaspoon salt, plus more to sprinkle inside the zucchini
  13. Take A few grinds of black pepper

Leave the caps off the round zucchini, so the stuffing inside can turn golden. It is best to choose the smaller sized round zucchini, no more than four inches across as the larger ones are simply full of seeds. You could certainly use regular medium sized zucchini to stuff instead. Slice each zucchini in half lengthwise.

Steps to make Stuffed Round Zucchini:
  1. Preheat the oven to 400°F (200°C).
  2. Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
  3. 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.
  4. 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.
  5. Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
  6. Place them in a baking dish and put their tops back on.
  7. 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.
  8. Let cool for a couple of minutes before serving.
  9. Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀

Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.

So that’s going to wrap it up with this special food stuffed round zucchini recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!