Zucchini stuffed with Lamb and Millet Recipe
Very tasty baked “cups” of zucchini stuffed with lamb and millet. Under a cheese crust and with a spicy aroma of spices and vegetables. Zucchini looks great on a plate and is suitable for a festive menu.
Servings
3
Servings
3
Ingredients
Instructions
  1. Boil the millet until half cooked. Divide the zucchini across into parts (I have 3 parts in the baking dish), remove the pulp from the seeds, leaving the bottom and forming the cups.
  2. Cut off excess fat from the lamb, twist it in a meat grinder with a large grate, add garlic (1 clove), egg, finely chopped green onion, egg, spices for lamb and salt to taste. Mix it.
  3. Add 3-4 tablespoons of undercooked millet to the minced meat (to taste) and lay out.
  4. For beauty, you can cut the skin from the “cups” of zucchini with straws, put them in a baking dish and stuff them.
  5. Put the chopped tomatoes, onion, 1 clove of garlic, bay leaf and allspice in a mold around the zucchini.
  6. Pour in a glass of water, add salt on top and sprinkle with grated cheese and paprika.
  7. Bake in the oven at 180-200 degrees until the zucchini is ready (check with a skewer).
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