The dish turns out very tasty, aromatic and rich in summer. Also, following this recipe, which I offer you, you can prepare stuffed peppers. But it is zucchini that has that softness and tenderness of taste.

Ingredients:

Three four zucchini, approximately 1 kg;

Half a kilogram of minced turkey fillet;

One medium young carrot;

One young onion;

2 tablespoons sunflower oil;

Tomato paste 2 tablespoons;

Round rice 50 grams;

Salt, ground black pepper;

A tablespoon of granulated sugar;

A tablespoon of sour cream.

Place the minced turkey into any deep bowl, in which we will saturate the minced meat until half cooked, i.e. add ingredients to it to achieve full flavor.

Before adding rice grains to the minced meat, it should first be slightly cooked. Pour in cool water, put on fire, wait until the water with rice reaches a boil, boil for 5-7 minutes and strain the rice after cooking. Rinse under cold water. Then put it in the minced meat.

Add ground black pepper here. The amount of pepper directly depends on your tastes - for those who like it spicy, you can add more and vice versa. Also, don’t forget to salt the minced meat, so it won’t be bland, but on the contrary, it will gain all its piquancy.

I also recommend adding a tablespoon of sunflower oil, always refined, to the minced meat.


And a tablespoon of sour cream. It will give the minced meat a creamy taste, which will make the stuffed zucchini taste more refined.

Cut each zucchini into four equal parts, but the number of parts directly depends on the size of your zucchini. And using a teaspoon, scrape out the insides of each piece. It is advisable to avoid damaging the bottom of the zucchini and the side walls. If you want the zucchini skin to be less sensitive, you can scrape the zucchini on top of the skin before cooking.

And fill the zucchini with the prepared minced meat. Place them in a cauldron or deep frying pan in which the cooking process will take place.


Now let’s prepare the dressing, or in other words, gravy for the zucchini. It is necessary to finely chop the onion and fry it in a tablespoon of vegetable oil.


Grate the carrots on a fine grater and fry with onions.


When the carrot and onion frying is ready, add two tablespoons full of tomato paste to it.


Add water. The required amount of water is such that it covers all of your stuffed zucchini.


Taste it, add salt if necessary, as well as granulated sugar in the amount of one tablespoon. Boil in a frying pan for 5 minutes.


Pour the resulting gravy over the zucchini, put them on the fire and simmer for half an hour.


Serve the dish hot with sour cream and herbs. Bon appetit.

A delicious second course - zucchini boats stuffed with poultry, champignons, cheese and tomatoes. Nourishing and tasty!

What you need:

Young zucchini - 3 pcs.

Champignons - 100g

Onion - 1 onion - 70g

Boiled turkey (chicken) - 250g

Sour cream - 2 tbsp. spoons

Salt

Ground black pepper

Vegetable oil - 3-4 tbsp. spoons

Hard cheese - 120g

Tomato - 1 pc. - 200g

Parsley and dill - 3 sprigs each

Preparation

Cut the zucchini in half lengthwise. Using a knife and a teaspoon, remove the middle of the zucchini and make boats. Grease the zucchini with vegetable oil, you can add salt and pepper. Place on a baking sheet and place in an oven preheated to 200 degrees for 15-20 minutes.

For the filling, finely chop the meat. Cut the onion and clean champignons into small cubes, as well as 200g of the removed squash pulp. Chop parsley and dill.

Fry the onion in the remaining vegetable oil. Add meat to it and fry, stirring, for 8 minutes. Add mushrooms. Fry for 5 minutes. Add zucchini, salt, pepper. Fry for 5 minutes. Add sour cream, stir and simmer for another 3 minutes.

Grate the cheese on a coarse grater. Cut the tomato halves into thin slices. Add a third of the cheese and half of the herbs to the pan and stir.

August is the time for zucchini. And if a zucchini is lovingly grown at your grandmother’s dacha, then it will certainly be horse-sized, with large hard seeds and a hard skin! Well, what to do with such a zucchini? Of course, remove all excess and prepare zucchini mousse according to a trendy recipe. Or you can make stuffed zucchini, as in childhood, close to the way they were prepared in Soviet canteens. Only, of course, by removing from the recipe everything that even somehow hints at the presence of fat.

The main thing in stuffed zucchini is the minced meat itself. It is based on turkey fillet - a very dietary and lean meat. The minced meat also includes onions, fiber-rich celery stalks and carrots. All this needs to be scrolled through a meat grinder with a grid with large holes so that the minced meat is not completely homogeneous.

A small nuance: garlic stalks (arrows) prepared in salt, also from grandma’s, are also used in the minced meat. They give the minced meat a spicy taste, and we jokingly call this preparation “country capers”)))

To the minced meat add a teaspoon of salt and a tablespoon of meat seasonings, which include ground black and red pepper, oregano, basil, nutmeg, dried dill, parsley and marjoram. Knead the minced meat thoroughly and beat it on a board to make it denser.

What a zucchini! Powerful and almost indestructible!

We peel it from the skin (in general, there is no need to peel the zucchini, but if the gardener is gigantic, this process is simply impossible to refuse!), cut it into rings four to five centimeters wide and clean out the insides with seeds from the rings.

Stuff each ring with ground turkey and vegetables, filling it as tightly as possible. If you do not stuff it very tightly, during baking the minced meat may greatly decrease in size and fall out of the squash rim.

We cover a baking tray with baking paper, which will allow us to bake without using a drop of oil, and place the stuffed zucchini on it.

Place the baking sheet with stuffed zucchini in an oven preheated to 200 degrees for forty minutes.

After this time, we take out the zucchini. They're almost ready.

We grease each zucchini on top with low-fat yogurt (in the authentic recipe, sour cream was always used for such purposes), and put it back in the oven for another ten minutes, turning on the convection - with its help, a nice and moderately crispy crust is formed on the zucchini.

We will need:
Zucchini-2 pcs.
Turkey fillet-200-250g
Onion - 2 pcs.
Sour cream-1 glass
Volume paste - 2 tablespoons

Fresh greens
Pepper h/m
Garlic-2-3 cloves
vegetable oil
Salt


Preparation:
Wash the zucchini, cut crosswise into 4 pieces

Scoop the pulp out of the zucchini with a teaspoon, being careful not to damage the skin. Finely chop the pulp.


Prepare the filling: peel, wash and finely chop the onion. Fry the onion in a small amount of vegetable oil until transparent



Add finely chopped zucchini pulp to the onion, fry over medium heat for 10-15 minutes


Put chopped fresh herbs there (I used green onions and parsley), stir, turn off


Wash the turkey flesh and blot off excess moisture. Cut the turkey into very small pieces or run through a meat grinder with a coarse rack . Fry the turkey over high heat in a small amount of vegetable oil for 7-10 minutes.


Add zucchini pulp with onions to turkey


Salt and season with pepper, stir, simmer for 5-10 minutes

Prepare the sauce: Mix sour cream and tomato paste, add finely chopped garlic, pour in 1/2 cup of water. Lightly salt the sauce and season with some pepper

Place the zucchini in a heat-resistant form and fill it tightly with the filling using a teaspoon.I had some filling left, so I put it between the zucchini.


Pour the prepared sauce over the zucchini and place parsley or dill on top. Place the pan in a cold oven. Bake for 50-60 minutes at t=190 degrees.

Serve the zucchini hot, pouring plenty of sauce over it.

Bon appetit!

Cooking instructions

40 minutes + 5 minutes Print

1. Scroll the zucchini in a meat grinder (or grate on a coarse grater). Add salt and let stand for 10-15 minutes so that the zucchini releases its juice. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially if you are not used to it, this can lead to a dislocated shoulder. However, if large-scale tasks are not required, it is not so bad - at least it takes up much less space than any electric one.

2. Prepare minced turkey fillet. Add finely chopped onion and garlic to the minced meat. Salt, pepper, add seasoning (I use chicken seasoning). Add 2 tablespoons of vegetable oil. Stir and fry in a frying pan.
Crib How to cut onions

4. Grease the mold with vegetable oil. Lay out in layers: zucchini, minced meat, zucchini, tomatoes.

5. Beat eggs with sour cream. Pour over the casserole.
Crib How to check egg quality

6. Place the casserole dish in an oven preheated to 180 degrees. Leave for 30 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

7. Three cheeses. We use any cheese to suit your taste. I like Parmesan. After 30 minutes, take the casserole out of the oven, add cheese and put it back in the oven for 5-7 minutes.

8. The casserole is ready. Bon appetit!)