Stuffed Zucchini & Eggplant
Stuffed Zucchini & Eggplant

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed zucchini & eggplant. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese.

Stuffed Zucchini & Eggplant is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Stuffed Zucchini & Eggplant is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook stuffed zucchini & eggplant using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Zucchini & Eggplant:
  1. Prepare 2 kg Zucchini
  2. Get 1/2 kg eggplant
  3. Make ready 2 1/2 cup short \ round grain rice (washed & drained)
  4. Get 250 g. Minced meat
  5. Take 1 onion finely chopped
  6. Get 12 garlic cloves minced
  7. Take 1 liter tomato sauce(juice)
  8. Take 2 tbsp dry mints
  9. Get to taste Salt
  10. Get 1/2 tbsp 7 spices
  11. Get Lemon juice
  12. Take 1 tbsp vegetable oil

Saute onion in oil in large heavy skillet. Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats. Finely chop the scraped squash and reserve. Spray the zucchini boats or drizzle them with oil and season with salt and pepper.

Steps to make Stuffed Zucchini & Eggplant:
  1. Filling preparation : in a bowl add rice,meat, chopped onion, 1 tsp dry mints, 1 tbsp lemon juice, salt, 7 spices, oil, 1tsp tomato paste, mix very well untill all ingredients, homogeniz,
  2. Wash Zucchini, trim top of zucchini and the end. Hollow zucchini, untill it is medium thick or more thin as desired
  3. Wash eggplant, trim the top, hollow completely untill it is so thin, soak every fineshed eggplant in salted water
  4. Zucchini & eggplant are ready now, start filling zucchini with rice meat mixture, don't fill it to the top just ¾ of it.
  5. Remove every eggplant from water, drain and then fill with rice meat mixture, to the top, roll the eggplant with two fingers and remove extra filling
  6. In a large deep pot, line up Zucchini & egg plant, add tomato sauce to almost cover them, add salt, 1 tsp dry mints, and minced garlic, cover the pot
  7. Pot on medium high heat, bring to a boil,and leave on low heat for about one hour, or untill well done
  8. Before turning off fire in 5 minutes add lemon juice (to taste)
  9. Remove from heat, pour the sauce in sauce bowl, and zucchini and Eggplant in serving dish
  10. Serve hot with its sauce

Stuffed zucchini—a hearty and nutritious vegetarian dish—is perfect for fall. Crispy and crunchy, this Stuffed Zucchini is the perfect side dish OR snack! Fresh zucchini is topped with breadcrumbs, parmesan, garlic and herbs. Mixed with melted butter, this is the perfect oven baked Zucchini recipe to make! Tender crisp with every mouth-watering bite.

So that’s going to wrap this up with this exceptional food stuffed zucchini & eggplant recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!