Stuffed Round Zucchini
Stuffed Round Zucchini

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed round zucchini. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Stuffed Round Zucchini is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Stuffed Round Zucchini is something that I have loved my whole life.

Although you can stuff any zucchini, this round variety is perfect for stuffing. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats. We buy most of our fruits and vegetables at our favorite little fruit stand on rue des Stuffed Round Zucchini Recipe.

To get started with this recipe, we have to first prepare a few ingredients. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you cook that.

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

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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 😀

For some reason, round zucchini didn't make it into my diet much back home. You don't see them often Round zucchini, if you haven't had them, are the ideal vehicles for stuffing of almost any kind. Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I'd try that too. My version is vegetarian, but I did use her idea of using coriander.

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