Stuffed Zucchini Recipe
An accelerated version of cooking stuffed zucchini without an oven. Tender, satisfying and delicious — that’s how I can describe this dish.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Pour 1 liter of water into a saucepan, add salt and let it boil. Cook the rice.
  2. While the water is boiling, cut the onion into small cubes and send it to a frying pan heated with vegetable oil.
  3. Put a pack of rice in boiled water.
  4. Cut the zucchini lengthwise and peel off the pulp. Chop the pulp.
  5. Add the crushed zucchini pulp to the onion, fry for 5 minutes and add the minced meat. Fry for another 5 minutes, then pour in the soy sauce, add chopped garlic and ground pepper. If you need salt. Fry for 2 minutes and remove from heat.
  6. Add salt to the squash boats, half fill with stuffing. Pour the broth into the pan, put the stuffed zucchini, carefully break one egg into each half, add salt. Cover and put on the fire. Cook for about 10 minutes, the protein should be ready, and it is better to leave the yolk liquid.
  7. Season the finished rice with butter. Serve as a side dish to stuffed zucchini.
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