Stuffed Round Zucchini

Name: How to cook Stuffed Round Zucchini - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Upto 8 servings
Cuisine: Us

Introduce

Chef :

Niki Freeman

Stuffed Round Zucchini

This dish came about because I fell in love with these little beauties when visiting a new Asian supermarket. I just had to buy them, they were so adorable! Although labeled Zucchini on the packaging, I had never seen this round variety before - either in any supermarket or Farmer's Market in the Central Florida area.

Ingredient

Food ration :

Upto 8 servings

Cooking time :

45 mins + prep

small red onions, finely chopped

small red bell peppers, finely chopped

6-8

small round zucchini

3 cloves

garlic, minced

10.5 oz

button mushrooms, diced

carrot, diced

2 teaspoons

smoked paprika

2 teaspoons

marjoram

1.5 cups

cooked lentils

1 teaspoon

salt, plus more to sprinkle inside the zucchini

A few

grinds of black pepper

Cooking instructions

* Step 1

Preheat the oven to 400°F (200°C).

* Step 2

Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.

* Step 3

Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated.

* Step 4

Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine.

* Step 5

Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.

* Step 6

Place them in a baking dish and put their tops back on.

* Step 7

Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.