Print Recipe
 Vegetable Boats with Minced Meat Recipe
Autumn dish... Stuffed with any vegetables, mushrooms, minced meat. I have beef, but the author, V. Emelianenko, had chicken. I took my favorite leek instead of onions. Let's remember the taste of everyone's favorite "boats".
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Zucchini I have the last, long. Cut in half lengthwise and remove the middle with a spoon.
    Zucchini I have the last, long. Cut in half lengthwise and remove the middle with a spoon.
  2. The resulting boats are baked in the oven until half-cooked for about 7 minutes.
    The resulting boats are baked in the oven until half-cooked for about 7 minutes.
  3. In the meantime, make the filling.
    In the meantime, make the filling.
  4. Fry the minced meat in a frying pan with sunflower oil. Mash with a fork.
    Fry the minced meat in a frying pan with sunflower oil. Mash with a fork.
  5. Cut vegetables.
    Cut vegetables.
  6. When the minced meat is caught on the fire, add the garlic, Bay leaf and spices.
    When the minced meat is caught on the fire, add the garlic, Bay leaf and spices.
  7. Add the onion.
    Add the onion.
  8. Tomato and paprika.
    Tomato and paprika.
  9. Fry everything together and add sour cream. Remove the Bay leaf.
    Fry everything together and add sour cream. Remove the Bay leaf.
  10. Fill both boats with filling.
    Fill both boats with filling.
  11. Bake in a preheated 180* oven for 10-15 minutes.
    Bake in a preheated 180* oven for 10-15 minutes.
  12. Sprinkle with parsley. Serve hot for lunch or dinner. Divide into portions. The filling remains juicy, the zucchini is not over-dried. Delicious!
    Sprinkle with parsley. Serve hot for lunch or dinner. Divide into portions. The filling remains juicy, the zucchini is not over-dried. Delicious!
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