Zucchini Stuffed with Lamb and Millet Recipe
Very tasty, baked zucchini “cups” stuffed with minced 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
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
Instructions
  1. Boil the millet until half cooked. Divide the zucchini into parts across (I have 3 parts included in the baking dish), remove the seed pulp, leaving the bottom and forming cups.
  2. Cut off excess fat from the lamb, turn it in a meat grinder with a large grate, add garlic through a press (1 clove), egg, chopped green onions, egg, spices for lamb and salt to taste. Stir.
  3. In the minced meat, add 3-4 tablespoons of undercooked millet (to taste as you like), stir.
  4. For beauty, you can cut the skin off the “cups” of zucchini in strips, put them in a baking dish, and stuff them.
  5. Put sliced tomatoes, onion, 1 clove of garlic, Bay leaf, and allspice in the form around the zucchini.
  6. Pour in a glass of water, salt the 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)
  8. Bon appetit.
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