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Print Recipe
 Zucchini Boats Recipe
I noticed that I was happy to cook zucchini when they just appeared. And then somehow the priority goes to other vegetables... Today, a fresh look at zucchini, a new taste, because this is a baked version. And other vegetables harmoniously complement.
Course Dinner Dishes, Holiday Food, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the fillet into small pieces and fry in vegetable oil until almost ready.
    Cut the fillet into small pieces and fry in vegetable oil until almost ready.
  2. Cut the mushrooms into cubes, evaporate the liquid in a dry pan, add diced onions, and grow. oil and fry until ready.
    Cut the mushrooms into cubes, evaporate the liquid in a dry pan, add diced onions, and grow. oil and fry until ready.
  3. In zucchini we make a recess, ( for more information, see the video of how I do this). Half of the zucchini cores are crushed into small pieces.
    In zucchini we make a recess, ( for more information, see the video of how I do this). Half of the zucchini cores are crushed into small pieces.
  4. We also do it with pepper.
    We also do it with pepper.
  5. Mix zucchini, pepper, fillet, mushrooms, add corn, salt, pepper, mix.
    Mix zucchini, pepper, fillet, mushrooms, add corn, salt, pepper, mix.
  6. Fill the zucchini. Grate the cheese. Sprinkle the stuffed zucchini. Bake at 180 deg for 20 minutes. Pour olive oil and bake until ready. Approximately another 30 minutes, but be guided by your oven
    Fill the zucchini. Grate the cheese. Sprinkle the stuffed zucchini. Bake at 180 deg for 20 minutes. Pour olive oil and bake until ready. Approximately another 30 minutes, but be guided by your oven

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