Stuffed zucchini baked in the oven: secrets, recipes and videos

How long to bake in the oven

The duration of cooking will vary depending on the size of the fruit, the chosen filling (meat needs to be cooked longer), and pre-processing of the products. How long to bake:

If you want to bake vegetables filled with raw meat, you will need about 45-50 minutes at 170 degrees in the oven.
Boats with cottage cheese or vegetable filling should be baked at 180 degrees for 20-25 minutes.
If you are going to brown ready-made zucchini, 10 minutes at 200 degrees is enough.

Zucchini stuffed with meat in the oven

Ingredients

4 zucchini;
400 g of any minced meat;
1 onion;
salt - to taste;
ground black pepper - to taste;
2–3 tomatoes;
150 g hard cheese;
a few tablespoons of vegetable oil.

Preparation

Cut the zucchini in half lengthwise and scoop out the seeds with a spoon. Mix minced meat, chopped onion, salt and pepper. Cut the tomatoes into large slices. Grate the cheese on a coarse grater.
Place the squash boats on a greased baking sheet. Salt and pepper the vegetables. Fill them with minced meat, top with tomatoes and sprinkle with cheese.
Bake the zucchini for about 40 minutes at 200 °C. If the cheese starts to burn, cover the vegetables with foil.

Zucchini stuffed with meat

Stuffed zucchini with meat - tender zucchini, delicious juicy minced meat and a crispy cheese crust. The dish is served as an independent dish, without a side dish.

Ingredients:

Zucchini - 4 pcs.
Meat - 300 g
Bun - 1 slice
Onion - 1 pc.
Greens - a bunch
Egg - 1 pc.
Garlic - 2 cloves
Tomato - 1 pc.
Cheese - 100 g
Salt and pepper - to taste

Step-by-step preparation:

Soak the bun in water.
Wash the zucchini, peel and cut in half lengthwise. Use a spoon to scoop out the pulp and chop it finely.
Wash and chop the greens.
Peel the onion and garlic, chop and saute in a frying pan in oil.
Remove the film from the meat and cut into small cubes.
Cut the tomato into half rings.
Mix fried onions, meat, herbs, egg, bread and spices. Mix everything and fill the zucchini. Place tomato slices on top, sprinkle with cheese, cover with foil and place in the oven for 25 minutes.
Then remove the foil to allow the cheese to brown and continue baking for 10 minutes.

Oven-baked zucchini stuffed with mushrooms and cheese

Of course, you cannot give such a dish to small children, since mushrooms are heavy food for the stomach. And adults can fully enjoy the gifts of nature by preparing stuffed zucchini according to this delicious recipe.

Prepare:

Young zucchini
Mushrooms (any, but preferably oyster mushrooms or champignons)
Cheese
Onion
Sour cream
Vegetable oil

Cooking method in stages:

First, let's prepare the filling for the stuffed zucchini. Finely chop the onion and fry it in a frying pan in vegetable oil.
Chop the mushrooms.
Cut the zucchini in half and then cut out the core.
Finely chop the core (pulp) and add it to the frying pan with the mushrooms and onions. Pepper and salt to taste.
Grate the cheese.
Add sour cream to the filling without stopping frying.
Grease a baking sheet with vegetable oil, place the zucchini on it and salt them.
Then add the filling.
Sprinkle with grated cheese and place in the oven until done.

Zucchini stuffed with chicken

Zucchini stuffed with chicken and baked with cheese are good on their own for a family dinner, but they can also be served on a holiday table.
Because the food is tasty and filling. Ingredients:

Zucchini - 2 pcs.
Chicken breasts - 1 pc.
Basil - bunch
Champignons – 200 g
Carrots - 1 pc.
Onion - 1 pc.
Cheese - 100 g
Cream - 100 ml
Salt and black pepper - to taste

Step-by-step preparation:

Wash the chicken fillet and chop finely with a knife.
Wash the champignons and finely chop them.
Wash the zucchini and cut into 5 cm transverse rings. Using any convenient kitchen utensil, remove the core to make “cylinders”. And finely chop the remaining pulp.
Peel and chop the onion.
Peel the carrots and grate on a coarse grater.
In a frying pan, fry the chicken with mushrooms for 5-10 minutes. Add all vegetables and sauté for 3-5 minutes.
Then pour in the cream, season with salt and pepper and simmer until thickened.
Cool the filling a little, add chopped basil and stir.
Stuff the zucchini “cylinders” with the filling, sprinkle with finely grated cheese and bake in an oven preheated to 180°C for 30 minutes.

Baked zucchini boats with minced meat and cheese

“We haven’t eaten anything tastier!” - this is exactly what your guests will tell you when you treat them to this amazing dish. This is my favorite recipe and I am happy to share it with you.

Ingredients:

2-3 zucchini
300 g minced meat
100 g cheese
1 tomato
1 onion
sprig of dill
3 cloves garlic
300 g sour cream
salt and pepper to taste

Cooking method in stages:

Prepare the necessary ingredients.
Make boats out of zucchini: cut the vegetables in half and cut out the middle.
Chop the onion and core of the zucchini.
Let the onion fry, after five minutes add the minced meat to it.
After another 2-3 minutes, add the chopped zucchini core to the pan and simmer for 10-15 minutes over low heat. Add salt and pepper.
Cut the tomato into slices.
Chop the garlic.
Grate the cheese.
When the minced meat has cooled a little, add tomato, garlic and sour cream. Mix everything.
Lightly salt the boats before adding the filling. Then fill them with minced meat and sprinkle grated cheese on top.
Grease a baking sheet with vegetable oil and place the stuffed boats on it. Cook in the oven for 30-40 minutes. Bon appetit!

With vegetables

Ideally, you should eat vegetables raw, since the vitamins and fiber in their composition remain intact, but not all fruits are equally tasty without heat treatment. For example, potatoes, pumpkin, eggplants and zucchini should not be eaten raw. The latter can be prepared in different ways, but baked fruits are considered more tasty and healthy, and it is better to choose young ones without seeds. How to cook zucchini stuffed with vegetables, baked in the oven?

Ingredients:

carrot;
olive oil – 3 tbsp. l.;
large zucchini;
fleshy tomato;
basil – 4 sprigs;
bulb;
hard cheese – 50 g;
garlic clove;
seasonings

Cooking method:

Wash the zucchini, cut lengthwise into two parts, and remove the middle with a spoon/knife.
Peel the remaining vegetables and chop finely for the filling. In this case, the tomato must first be removed from the skin by pouring boiling water over it.
Fry the onion in olive oil until transparent, then add carrot shavings, tomato and zucchini pulp, and crushed garlic.
Add salt and season the roast with spices and finely chopped basil. Add a couple of tablespoons of boiling water to the pan. Cover the container with a lid and simmer the ingredients for 5 minutes.
Salt the prepared zucchini boats and place on an oiled baking sheet. Place stewed vegetables inside.
Next you need to bake the dish at 200 degrees. When the appetizer is almost ready, sprinkle it with grated cheese and keep it in the oven for another 7 minutes.

Zucchini stuffed with vegetables

Baked zucchini stuffed with vegetables is an exquisite, wonderful, light, tasty dish that allows you to forget about all food restrictions, even for those who are on a diet.
Ingredients:

Zucchini - 2 pcs.
Tomatoes - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Hard cheese - 50 g
Olive oil - 3 tbsp.
Basil - 5 sprigs
Salt and black pepper - to taste

Step-by-step preparation:

Wash the zucchini, cut off the ends and cut lengthwise into two halves. Use a spoon to scoop out all the pulp and seeds to form a “boat”. Grind one part of the pulp, and the other will not be needed in the recipe.
Peel all vegetables. Coarsely chop the onion into strips and grate the carrots. Finely chop the basil. Scald the tomato with boiling water and remove the peel. Peel and chop the garlic.
In a frying pan, fry the onion in oil until golden brown.
Add carrots and fry everything together for 2-3 minutes.
Add tomatoes, garlic and zucchini pulp. Fry for 5 minutes.
Season with salt and pepper, add spices, basil and simmer on low heat under the lid for 5 minutes.
Place the prepared zucchini on a greased baking sheet and fill its cavity with the filling to form a “slide”.
Place the zucchini in an oven preheated to 200°C and bake for half an hour.
Then sprinkle the zucchini with grated cheese and return it to the roasting pan.
Bake the food for another 7 minutes.

With mushrooms and rice

A low-calorie vegetable in combination with mushrooms and rice can fill you up for a long time, without leaving a feeling of heaviness in your stomach. This dish is great for summer lunches and dinners as it is very light and fresh. Due to the absence of meat, zucchini stuffed with mushrooms and rice is suitable for the menu of people observing fasting or losing weight. Below we describe in detail and with photos how to cook zucchini stuffed with rice in the oven.

Ingredients:

onions – 2 pcs.;
tomatoes – 3 pcs.;
medium sized zucchini;
champignons – 0.4 kg;
Parmesan cheese – 100 g;
large carrot;
rice – 100 g;
spices;
greenery;
oil for frying.

Cooking method:

Fry the mushrooms with onions, chopping the ingredients finely. Add carrot shavings here.
Cook the rice in lightly salted water, then mix with the fried mushrooms.
Peel the zucchini/zucchini, cut into sectors 4-5 cm high. Remove the center, leaving the walls and bottom intact. Salt the product.
Grease a steel sheet with oil and place zucchini cups stuffed with the prepared filling on top. Pour a little water into the bottom of the pan to prevent the dish from drying out.
Bake at 200 degrees for half an hour, then sprinkle each glass with grated cheese and cook the dish for another 10 minutes.

Zucchini stuffed with vegetables, baked in the oven

This easy recipe can be used by those who are watching their weight. The filling consists entirely of vegetables, although cheese is added, but there is not much of it, so the calorie content of the dish will not increase much. You can safely eat it even for dinner.

Required Products:

medium-sized zucchini - 2 pcs.
tomatoes - 1 pc.
carrots - 2-3 pcs.
onion - 1 pc.
garlic - 1-2 cloves
cheese - 100 gr.
olive oil
salt, spices, fresh dill to taste

If the zucchini is young, then it is not necessary to peel them.

How to prepare and bake:

Finely chop the onion, garlic, grate the carrots on a coarse grater. Pour a little olive oil into the pan, add onion, and add a little garlic for flavor. Fry until the onion is transparent. Then add carrots and fry until soft.
Cut the zucchini into cups 5-6 cm high. Scoop out the middle with a spoon, but not all the way, so that the cups have a bottom.
Cut the zucchini pulp and tomatoes into small pieces. Add them to the fried onions and carrots, add salt, add your favorite spices, and fry until done. Remove from heat, add a couple of tablespoons of grated cheese, finely chopped dill, mix everything well.
Place the prepared glasses in a baking dish, salt them and let them stand for 5 minutes so that they begin to release juice.
Place the prepared filling into cups and sprinkle the stuffed zucchini with grated cheese on top.
Baking time is 20 minutes at a temperature of 200 degrees.
To prevent the zucchini from being raw, do not grease the baking sheet with oil, but pour a little water. A hot oven will evaporate the water and steam the zucchini as it cooks.

Zucchini stuffed with rice and vegetables and cheese in the oven

You can bake zucchini with vegetables just like that. And if you pour them with sour cream and tomato sauce, it will turn out juicier, more aromatic and, accordingly, tastier. Just try it! This is delicious!

Ingredients:

2 medium-sized zucchini (take only young vegetables);
150 grams of cheese;
100 grams of rice, pre-boiled;
Large onion;
Small tomato;
Medium carrots;
20 grams of butter.

Sauce:

50 grams of tomato sauce;
A teaspoon of oregano;
100 grams of sour cream;
A pinch of salt;
A small bunch of green onions.

Preparation:

1.First of all, peel the onions and carrots. Cut them into small cubes. Melt butter in a frying pan. Send them here. Fry until golden brown and appetizing.

2. Wash the tomato too. If desired, it can be cleaned. To do this, cut the peel and place the vegetable in boiling water. It will be easy to clean in a minute. Cut off the crust from the stalk and cut into cubes. But you don’t have to peel the vegetable, but cut it right away. Fry with vegetables. Fry for a couple of minutes.

3. Transfer to another bowl, add boiled rice. Add salt and pepper to taste. Stir until smooth.

4. Cut off the zucchini peel. They don't need to be cleaned. But if the skin has already hardened, you can peel it off. Now clean out the part with the seeds in the middle. This is where we will put the filling. Just remember to leave the sides so that the mass does not fall out. Now they need to be boiled until half cooked in boiling salted water. After which they need to be dried on paper to remove moisture.

5.Now these half-finished boats need to be generously filled with vegetables and rice.

6.Now let's prepare the sauce. You need to mix sour cream with tomato sauce (passata). Add salt and oregano. Finely chop the onion, add to the sauce and stir everything thoroughly. Place the zucchini in a pre-oiled baking dish. Pour over the sauce. Also cover with a cap of grated cheese.

7.Preheat the oven to 190 degrees. Bake for approximately 15-20 minutes. After all, all the products were previously semi-finished. Just wait until the crust turns golden brown. When serving, you can sprinkle with chopped fresh herbs.

Delicious egg filling for stuffing zucchini

Once again, the recipe is meat-free, but hard-boiled eggs and, of course, cheese will add satiety to the dish. Making such a filling is not difficult; it is prepared from products that everyone has in the refrigerator. So this is another recipe to add to your repertoire for variety.

What you will need:

zucchini - 2 pcs. (average)
onions - 2-3 pcs.
hard-boiled eggs - 6 pcs.
greens - 30 gr.
cheese - 100 gr.
salt, ground pepper to taste
vegetable oil

Cooking method:

Cut each zucchini into 3 parts. As a result, you will get 6 rather tall glasses, but you can make them smaller, then, accordingly, there will be more of them in quantity.
Place in boiling water and blanch for 3 minutes. Place in a colander to drain excess liquid and cool.
Prepare ingredients for filling. Cut the onion into quarter rings, chop the greens, cut the hard-boiled eggs and zucchini pulp into small cubes.
Pour 2 tbsp into the pan. l. vegetable oil, after it warms up, add onion. When it starts to brown, add the zucchini. Stirring constantly, fry until done.
Add eggs and herbs. At this stage, salt and pepper the filling to your taste. Although the eggs are ready, still keep the filling on the fire for a little while, stirring so that all the ingredients become friends with each other
Grease a baking dish with vegetable oil, place the zucchini, and fill with the prepared filling. Sprinkle generously with grated cheese on top.
The dish is baked in an oven preheated to 200 degrees for 20 minutes.

Zucchini boats stuffed with chicken fillet and cheese

Another version of stuffed zucchini with meat filling, but this recipe uses chopped chicken breast rather than minced meat. Another interesting recipe is that the boats are first baked in the oven without filling. All the details are in the recipe.

What you will need:

zucchini - 3 pcs.
chicken fillet - 1 pc.
tomato - 1 pc.
onion - 1 head
garlic - 3 cloves
cheese - 100 gr.
mayonnaise - 70 gr.
fresh basil, fresh dill
salt, pepper to taste
vegetable oil for frying

The above ingredients make 6 boats.

How to cook:

Wash the zucchini, trim the ends and cut in half lengthwise. Remove the center with a spoon, forming a boat. Lightly salt them on both sides, pepper and brush with vegetable oil. Place bottom side up on a greased baking sheet.
Place the prepared pieces in an oven preheated to 180 degrees for 10 minutes. Remove and let cool.
Let's make the filling. Cut the chicken fillet into small cubes and fry in vegetable oil until cooked and light golden brown. Transfer to a separate plate.
Cut the onion into quarter rings and fry until golden brown in the same frying pan where the chicken was fried. Then add the zucchini pulp to it, which we took out when forming boats. The pulp needs to be finely chopped. Fry along with onions. The pulp will give juice first. You need to keep it on the stove until all the liquid has evaporated and the mass begins to fry.
Cut the tomatoes into small cubes, chop the greens. Place in a bowl, squeeze out the garlic, add chicken, fried zucchini pulp, mayonnaise and a little grated cheese (about 30 grams). Add salt and pepper to taste, mix well. The filling is ready, you can stuff the boats.
Place on a baking sheet and cover with grated cheese. Place in an oven preheated to 180 degrees
Since our filling is ready for use, we need to bake for 5-10 minutes to melt the cheese.

Zucchini stuffed with vegetables and mushrooms, baked in the oven

Do you like mushrooms and vegetables? Prepare them in such an original design. The resulting dish is very tasty, satisfying and light. I recommend trying it!

Ingredients:

3-4 medium sized zucchini (small);
A couple of cloves of garlic;
Spices and salt to taste;
One onion (can be a salad variety);
4-6 medium-sized champignons;
A couple of tablespoons of breadcrumbs;
A raw egg;
One sweet tomato.

Preparation:

1.Zucchini should be chosen exclusively small and neat. They should not be crooked or overripe. There is no need to peel the peel if the vegetable is young.

2. Cut each into two parts along the fruit. Scrape out the soft part with a spoon. The sides, on 4 sides, should be left approximately 1 centimeter thick. Salt them throughout the flesh and place on a greased baking sheet.

3. Wash the mushrooms and cut into small cubes. Fry them in vegetable oil until cooked. Place in a bowl. Wash the tomatoes, remove the peel if desired. Chop as finely as possible. Chop the onion and garlic in the same way. Combine these vegetables with mushrooms into a single mass, add an egg, salt, pepper, add spices and add an egg. Stir everything until as smooth as possible.

4. Fill the prepared boats tightly with the resulting mass. If desired, you can add salt and pepper on top. If you are not vegetarian, you can sprinkle with cheese.

5. Heat the oven to 180 degrees and place the baking sheet in the oven. Bake until done. Look at the exact time in practice, because everyone has their own oven. When the top is browned and the zucchini is baked, you can turn it off.

The dish is ready! You can serve hot right away or cool slightly. Even when cold it is very tasty. Bon appetit!