Zucchini boats with cheese and potatoes. Oven baked zucchini boats: hearty, tasty and healthy Zucchini boats with sausage

Hello dear friends! Summer brings us many gifts in the form of vegetables and fruits. Now is the season when healthy vegetables are in abundance, from which you can cook a lot of all kinds of yummy. One of these is zucchini.

You can use anything as a filling: minced meat, various combinations with vegetables, mushrooms, rice. But I'll stuff it with vegetables.

For this dish, young zucchini are suitable, which have a thin skin and almost no seeds.

Zucchini boats stuffed with vegetables

We need:

> small zucchini - 3 pcs.

> carrots -2 pcs.

> onions - 2 pcs.

> bell pepper -2 pcs.

> 3 cloves garlic

> salt to taste

> vegetable oil

> any spices and herbs - optional

Cooking zucchini boats stuffed with vegetables

1.Wash the zucchini well, cut it in half along the length to make the boats.

2. Take out the pulp with a spoon.

3. Cut the marrow pulp, onion, bell peppers, carrots into small pieces. I like it better when the carrots are grated.

4. Fry all the chopped vegetables in a pan with vegetable oil for 3-5 minutes, salt to taste.

5. Stuff the "boats" with the vegetable mixture and put them on a baking sheet.

I also add chopped garlic on top (this is optional).

6.Put the baking sheet in a preheated oven for 20-30 minutes.

After the required time has elapsed, we take out our boats from the zucchini stuffed with vegetables and serve them to the table.

Sprinkle with herbs on top. Bon Appetit!

Friends, I offer you my favorite recipe for cooking zucchini: magnificent stuffed zucchini boats. The zucchini made according to this simple recipe is so delicious that even those in my family who don't like zucchini at all ate them. A seductive ruddy cheese crust, and inside a tender zucchini with meat - delicious! The perfect solution for a family dinner. Write down the recipe!

Ingredients:

• three young zucchini;
• minced pork (lean) - 0.3 kilograms;
• one tomato (medium size);
• one onion head;
• garlic - 3 cloves;
• a bunch of dill;
• sour cream - 300 grams;
• one hundred grams of cheese (hard);
• refined sunflower oil - 2-3 tablespoons;
• salt, pepper (ground) - to taste.

Magnificent zucchini boats. Step by step recipe

1. Wash the young zucchini well, cut off the stalk and cut them in half lengthwise (into two equal parts).
2. Using a teaspoon, remove the core from the zucchini so that boats are obtained.
3. Cut the rest of the zucchini into small cubes.
4. Cut the onions into small cubes too.
5. We put the pan on the stove, add a small amount of vegetable oil, onion and fry it.
6. After 5 minutes, add the minced meat to the pan.
7. Lightly fry the minced meat, and then pour out the sliced ​​zucchini centers and simmer for another 10 minutes. Then remove the pan from the heat and let the minced meat cool slightly.
8. Add black pepper and salt (to your liking).
9. Cut the tomato into small cubes.
10. Chop the garlic cloves on a fine grater.
11. We rub hard cheese on a coarse grater.
12. Add chopped garlic and tomato to the slightly cooled minced meat.
13. Then add sour cream and mix well. The filling for stuffed zucchini is ready.
14. Salt the squash boats a little and fill them with the filling using a spoon.
15. Sprinkle the filled zucchini vegetable boats with grated hard cheese on top.
16. Grease a baking sheet with sunflower oil and put home-made zucchini boats on it.
17. We put delicious zucchini boats to bake in the oven (temperature 200 degrees). Cooking time: about 30 minutes.
18. Meanwhile, finely chop the bunch of dill.
19. Put the finished stuffed zucchini boats on a plate and sprinkle with fresh dill.
20. Bon Appetit!

I hope you liked this recipe and you can easily make such delicious courgette boats at home. The site team "Very tasty" wishes you bon appetit. Cook with us and enjoy the result. Also on our site there are many more delicious recipes for cooking zucchini.

The current option for a zucchini snack is fried zucchini with tomatoes, sausage and cheese in a pan. The recipe is very simple and delicious. The dish resembles a casserole, scrambled eggs, vegetable sandwiches. This snack is especially good in summer when you don't want to eat heavy food.
Recipe content:

When mentioning the expression "dishes from zucchini", the first thing that comes to mind is fried zucchini or zucchini caviar, and then there is a pause. Although, many beautiful and delicious dishes can be made from this vegetable. For example, stuff, bake, preserve, boil jam, etc. And if we take into account that zucchini is a useful, easily digestible and low-calorie product that contains minerals, fiber, iron, potassium, then there will be no price for it at all. And all these positive qualities at a symbolic low cost. I suggest not to offend such a respected root vegetable and diversify your menu by preparing a new delicious dish from zucchini - fry with tomatoes, sausage and cheese.

If you are not afraid to show your imagination, then this recipe is for you. Golden and slightly stretching cheese crust, light texture and delicate taste of the appetizer ... All these qualities can safely turn an everyday dish into a festive one. This appetizer can be served both hot and chilled. It looks interesting on the table and will definitely arouse the interest of everyone present at the table. Everything here is just getting ready, the main thing is to have a frying pan available. And if desired, the food can be baked in the oven.

• Caloric content per 100 g - 52 kcal.
• Servings - 2
• Cooking time - 40 minutes

Ingredients:

• Zucchini - 1 pc.
• Tomatoes - 1-2 pcs. depending on size
• Sausage (any) - 100 g
• Cheese - 100 g
• Vegetable oil - for frying
• Salt - 0.5 tsp or to taste
• Ground black pepper - a pinch

Step by step cooking of fried courgettes with tomatoes, sausage and cheese:

1. Wash the tomatoes, dry them and cut them into rings or half rings. Remove the film from the sausage and cut it into thin half rings as well as the tomatoes. Grate the cheese on a coarse grater. You can cut the sausage thinner by 2 mm, and the larger tomatoes - 5 mm.

2. Wash the zucchini, dry with a towel and cut into rings of 5-7 mm.

3. Heat vegetable oil in a skillet and add zucchini rings. Over medium heat, fry them on one side until blush, then turn them over to the other side and cook to the same degree. Do not forget to season them with salt and ground pepper. Fry all the courgettes in the same way.

4. Pick up a heavy-bottomed cast iron skillet and lay out all the fried zucchini. Put cheese shavings between the rings, it will hold the layers of food together.

5. Place the tomatoes on top of the zucchini and sprinkle with cheese. You do not need to salt them, otherwise they will give a lot of juice. And the tomatoes will be salted thanks to the sausage laid out on top.

6. Place the sausage half rings in the last layer and sprinkle generously with cheese shavings on the dish. Place a lid on the pan and place it on the stovetop on a fire divider. Turn on low heat and cook food for half an hour. During this time, the sausage will melt and saturate the vegetables with its juice and fat, and the cheese will melt and turn into a stretching crust. To stuff one medium zucchini you will need:

• 1 medium zucchini (yes, it will be more difficult without it ☺);
• 1 medium regular tomato or several cherry tomatoes;
• 2-3 fresh mushrooms;
• 1 small onion;
• 2-3 cloves of garlic;
• 50-70 gr. hard cheese;
• vegetable oil + optional 2-3 more cloves of garlic;
• herbs and spices to taste.

The cooking process is simple, but preparation will take about half an hour:
Bon Appetit!

I know that dieters are sensitive about salt. I liked baking "boats" with capers, which are initially sold pickled very salty and even require a mandatory "rinse". In this case, I already add little or no salt to the dish. Life hack or little deception? Write in the comments what you think.

Bonus number 1. Scrambled eggs in tomato

Scrambled eggs in a tomato are cooked in the oven and made ridiculously simple:

1. Take 1 large tomato for each egg.
2. Pour boiling water over the red ones, then immediately with cold water. Cut and peel off. Leaving a tomato in boiling water is undesirable, it should not become soft!
3. Cut off the top and gently spoon out all the flesh with a spoon. You will get a cup for the future scrambled eggs.
4. Place a piece of butter on the bottom of the tomato. The tomato itself can be sprinkled with spices both inside and outside. I grease with salted garlic oil.
5. Crack an egg and pour gently into a tomato cup. Sprinkle with spices and herbs on top to taste.
6. Place in oven for 20-25 minutes at 180-200 ° C. If the oven does not heat up very well, it may take up to half an hour.

Serve hot.

Sprinkle with cheese if desired. But it is better to do this when the egg has already grabbed and baked a little.

You can diversify scrambled eggs in a tomato in the same way as usual. Fry bacon, mushrooms, or the tomato entrails removed at the beginning of the recipe. And put the tomato on the bottom.

Bonus number 2. Zucchini boats with minced meat and mushrooms

They turn out to be especially tender and juicy, the crispy young zucchini is in amazing harmony with the hearty meat filling. For this recipe, I rub the cut out parts of the courgette on a grater. Then, when mixed with minced meat and mushrooms, they become almost invisible in the filling. I don't add tomato to such a filling, but it's a matter of taste.

Cook in the same way: bake zucchini halves; fry the filling in a pan, adding your favorite spices; stuff the "boats", sprinkle with herbs and cheese on top; put in the oven for another 10-15 minutes.

Bonus number 3. Hearty breakfast, or What to do with excess filling

Still, you put too many ingredients in the filling, and it did not fit into the main dish? Leave it for tomorrow. This filling will be a great addition to your morning omelet. It will turn out satisfying and very tasty!

P.S. I ask you not to evaluate the photographs in terms of artistic value, exclusively for practical purposes! I try to shoot step-by-step recipes primarily for “informative” rather than “beautiful”.

Have a nice day!

Best wishes,
Rorina.

Zucchini is the most popular vegetable in summer. Therefore, we propose to cook zucchini boats in the oven. The dish is so simple that even a polished chef can handle cooking. Take note of a few guidelines:

• it is recommended to use young zucchini (small in size with light skin).
• if the filling is meat, then bake the dish under foil half the time so that everything is baked well.
• various spices and seasonings can be used for aroma and flavor.
• the filling can be very different: with minced meat, vegetables, mushrooms, chicken and so on.
• in order for the “boats” to keep their shape, it is necessary to leave 0.6-0.8 mm of pulp on the walls.
• for baking, it is better to use butter, so the dish gets even tastier. For lovers of vegetable dishes, you can cook

Oven zucchini boats with chicken fillet

• large zucchini (2-3pcs)
• tomatoes (5pcs)
• chicken fillet (650g)
• hard cheese (270g)
• onion (2 pcs)
• garlic
• fresh herbs (dill, parsley)

1. Peel the zucchini, rinse, cut into 2 parts and take out the pulp with a spoon. Then put the resulting "boats" on a baking sheet, oiled and in the oven for 20 minutes at 180C.

2. Let's deal with other ingredients:

• chop the fillet into small slices and fry over low heat until tender
• finely chop the onion, tomatoes, put it all in a frying pan and fry until the liquid evaporates
• finely chop the garlic with a knife or squeeze through a special garlic press
• grind cheese

3. Next, mix the meat, roast tomato + onion, herbs, garlic, cheese (half a portion) + sprinkle with spices. Put the resulting filling in the marrow boats, sprinkle with the cheese that remains on top, and simmer in the oven for 7-10 minutes. Here is such a hearty and aromatic dish you can cook.

Zucchini boats with minced meat

• young zucchini (1kg)
• minced meat (pork + beef) 350g
• tomatoes (200g)
• hard cheese (80g)
• onion (1-2pcs)
• spices (salt, pepper)
• fresh herbs
• vegetable oil

1. Wash the squash, dry it and cut it lengthwise. We take a teaspoon, take out the pulp and chop finely with a knife (needed for the filling).

2. Cut the peeled onion and fry in oil until transparent. Then add the minced meat (beef + pork) and cook until the meat begins to disintegrate. Next, add finely chopped tomatoes, herbs, and zucchini pulp. Mix all this, season with spices and simmer for up to 10 minutes.

3. We take our boats, fill them with meat filling, sprinkle with cheese and put them on a baking sheet covered with parchment. Do not forget to coat it lightly with butter (vegetable or butter). We bake for up to 40 minutes at 180C. All is ready!

Stuffed zucchini boats with mushrooms

• young zucchini (800g)
• onions (1-2pcs)
• mushrooms (champignons) 270g
• hard cheese (100g)
• sour cream (3 tablespoons)
• spices (salt, pepper, suneli hops or provencal herbs)

1. Wash the zucchini, cut it in half lengthwise, take out the pulp (with a teaspoon) and chop it finely.

2. Now we prepare the other ingredients: fry the onion in oil for up to 5 minutes, finely chop the mushrooms and add to the onion. Then pour the pulp of the zucchini into a frying pan, simmer for up to 7 minutes (until all the liquid evaporates), sour cream, spices and mix thoroughly. Turn off the stove, let it cool down a little.

3. Put the prepared filling into marrow boats, sprinkle with cheese and place them in a mold. Note: Pour some water on the bottom (half a glass). All this in the oven for 40 minutes at 180C until golden brown.

Zucchini boats in the oven with minced meat and rice

• young zucchini (3pcs)
• minced meat to your taste (pork, beef) 550g
• butter (2 tablespoons)
• boiled rice (300g)
• onion (1pc)
• carrot (1pc)
• hard cheese (90g)
• salt, pepper, seasonings, for example, hops-suneli, curry and so on

1. We wash the zucchini, cut it lengthwise and form the "boats", taking the flesh out of the middle. Fry minced meat with grated carrots and onions until tender. Sprinkle with spices. Then mix the prepared mixture with chopped herbs and rice.

2. We take our zucchini "boats", place on a baking sheet, smeared with butter, spread the filling and sprinkle with cheese. We bake for up to 35 minutes at 200C. Oven zucchini boats are ready!

Zucchini boats with ham in a slow cooker

• zucchini (2pcs)
• cheese (100g)
• ham (200g)
• tomatoes (2-3pcs)
• onion (2pcs)
• sour cream (3 tablespoons)
• spices
• foil

1. Thoroughly rinse the zucchini, cut it lengthwise into 2 parts and use a teaspoon to remove the pulp to make the “boats”. Note: just do not throw it away, we will need it for the filling. Next, fry the onion with finely chopped ham in a skillet until golden brown (5 minutes). Grate the cheese. Rinse the tomatoes and chop finely.

2. The next step: put the fried ham with onions, tomatoes, zucchini pulp, sour cream, spices, fresh herbs in a bowl and mix. The filling is ready!

3.On the surface (table) we spread the foil and form a plate out of it, bending the edges. We spread the squash boats in the middle, fill with the filling, sprinkle with cheese and place our foil plate in the multicooker bowl. We set the "baking" mode and cook for up to 40 minutes. The dish is ready!

Zucchini stuffed with cottage cheese, garlic and cheese

• young zucchini (3 pcs)
• cottage cheese (450g)
• hard cheese (120g)
• garlic (2 cloves)
• egg (1pc)
• spices
• fresh herbs: dill, parsley

As usual, rinse the zucchini, cut it longitudinally and remove the pulp with a spoon. We interrupt the cottage cheese in a blender (so that there are no lumps), add chopped herbs, garlic, eggs, spices and mix well again. On a greased baking sheet, put the marrow-boats, sprinkle with the filling, cheese and in the oven for 40 minutes at 180C. Bon Appetit!