This stuffed zucchini seem just the right recipe for a clay dish, so I am glad to share it here with you. If you don’t have a clay dish just bake them in a regular dish.
Have you ever used clay dishes? I received one as a gift and since then, I keep doing delicious recipes in it. It is said they retain the flavor and nutrients better and makes the dishes healthier.
This recipe of stuffed zucchinis uses ground chicken or mushrooms, onion, and dill which adds a really pleasant flavor.
Serve these zucchinis with sour cream for a delicious lunch or dinner.
How to make stuffed zucchini
First, fire up your oven to a toasty 350 degrees (180 degrees Celsius). If you’re using a clay dish, make sure to soak it in water for around 20 minutes – this step is important for that perfect cook.
Prepare the zucchini cups
Cut them into 3 pieces each. Now, grab a teaspoon and gently scoop out the insides of each piece, but be careful not to scoop all the way through. You want the shells and bottoms to stay intact so you can make zucchini cups. Sprinkle some salt on the inside and outside of each zucchini piece, and let them sit for about 20 minutes. This makes the zucchini soft and tender.
Prepare the filling
Now, grab a frying pan and heat up some oil. Toss in the onion and let it cook for 2 minutes. Add the red pepper and meat. Once everything’s cooked through, toss in the chopped insides of the zucchinis you saved earlier, along with some paprika, salt, and pepper. Cook it all for a few more minutes. Then, turn off the heat and crack in an egg, and don’t forget to add the dill weed for some extra flavor.
Fill up each zucchini cup with the tasty mixture you’ve made. If you end up with some extra filling, you can stuff some red peppers or make meatballs. To finish it off, add a small slice of tomato on top for a nice touch. Put all those filled zucchinis into the clay dish you prepared earlier. If you’re using a regular baking dish, just add a bit of water before you pop it in the oven.
Let it all cook for around 30 to 40 minutes. For that finishing touch, you can uncover it and use the grill function to get the tops a little golden brown. When it’s all done, serve it up with a dollop of sour cream.
YOU MAY ALSO LIKE:
Stuffed Chicken Breasts
Bacon Wrapped Chicken
Chicken Stromboli
Stuffed Zucchinis
Ingredients
- 3 medium Zucchinis - peeled or not
- 7 oz (200g) ground chicken
- 2-3 tbsp olive oil
- 1 yellow onion, chopped
- 1/2 red bell pepper, chopped
- scooped interior of the zucchini, chopped
- 1/2 tsp paprika
- 1 egg, beaten
- Salt and pepper to taste
- 1 tbsp fresh dill weed, chopped
- 1 small tomato, sliced for topping
Instructions
- Preheat the oven to 350 degrees (180 degrees Celsius). If you are using a clay dish, soak the dish in water for about 20 minutes.
- Cut zucchini into 3 pieces. Using a teaspoon scoop the interior out of each, careful not to scoop all the way through. The shell and bottom of each should not be cut in order to form zucchini cups. Sprinkle with salt the interior and the exterior of each and set aside for about 20 minutes, salt will make the zucchini become tender.
- Heat oil in a frying pan, cook the onion for 2 minutes.Add red pepper and the meat. When cooked, add the reserved, chopped interior of zucchini, paprika, salt and pepper and cook for another few minutes. Turn off the heat and add 1 egg and the dill weed.
- Fill each zucchini cup and if you have some leftover you can fill red peppers or simply make some meatballs. Garnish with a tiny slice of tomato. Place the filled zucchinis into the prepared clay dish. (For the regular baking dish add a little water before baking).
- Cook for about 30-40 minutes, For the last minutes you can take the lid off and use the grill function to get tops lightly browned. Serve with sour cream.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
