Easiest Way to Make Stuffed Round Zucchini in 30 Minutes for Family

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed round zucchini. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed Round Zucchini is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Stuffed Round Zucchini is something which I’ve loved my entire 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Round Zucchini:

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