Vegetable dishes are a storehouse of vitamins and minerals, especially needed during the off-season. Prepare stuffed boats, a snack cake or baked zucchini sticks for lunch or dinner and you will get all the benefits of this product combined with the rich flavor of other ingredients.
It is necessary
- For boats:
- - 3 zucchini zucchini;
- - 250 g minced meat;
- - 2 tomatoes;
- - 1 carrot;
- - 1 onion;
- - 100 g of hard cheese;
- - 1/3 tsp ground black pepper;
- - salt;
- - vegetable oil;
- For the snack cake:
- - 2 zucchini;
- - 2 chicken eggs;
- - 120 g flour;
- - 50 g of mayonnaise and sour cream;
- - 150 g of hard cheese;
- - 2 cloves of garlic;
- - 30 g green onions;
- - 1/3 tsp white or black ground pepper;
- - salt;
- - vegetable oil;
- For sticks:
- - 4 zucchini;
- - 100 g of grated Parmesan;
- - 50 g of ghee;
- - salt;
- - vegetable oil.
Instructions
Step 1
Stuffed squash boats. Cut the zucchini lengthwise into equal halves, scoop out the flesh with a spoon and chop with a knife. Cut carrots and onions into small pieces. Sauté all chopped vegetables in vegetable oil for 5-7 minutes, add minced meat and tomato cubes. Fry everything, stirring constantly and breaking the lumps with a wooden spatula. Season the stir-fry with pepper, add salt and simmer for another 10 minutes, then transfer to a bowl.
Step 2
Boil water in a saucepan and dip the boats in it for 3 minutes. Dry, fill with filling and place on a greased baking sheet or in an ovenproof dish. Bake the stuffed zucchini for 15-20 minutes at 180oC, then sprinkle with grated cheese and place in the oven for another 10 minutes.
Step 3
Zucchini snack cake. Peel the zucchini and seeds and grate. Mix them with eggs, flour, pepper, salt to taste and mix well. Heat vegetable oil in a small skillet and fry the vegetable dough pancakes, smoothing with the back of a spoon until evenly thick.
Step 4
Grate cheese and garlic, mix thoroughly with mayonnaise and sour cream. Place the first zucchini "cake" on a round dish, spread generously with cheese cream, cover with the second pancake and do the same with it. Repeat the steps for the remaining rounds, finishing the assembly with a layer of filling. Chop the green onion finely and decorate the dish.
Step 5
French zucchini sticks. Cut vegetables into long cubes 1-1.5 cm thick. Pour water into a saucepan, add salt and bring to a boil. Dip the zucchini sticks into it for 3-4 minutes, fold in a colander and pour over with ice water to stop the cooking process and keep the color bright. Dip them in ghee, sprinkle with grated Parmesan and place on an oiled baking sheet. Place the dish in the oven at 190oC for 15 minutes.
