Zucchini stuffed with minced meat baked in the oven: boats, recipe with photo

Appetizing boats of young zucchini with meat, cheese, rice, vegetable, mushroom filling or a combination of them are an ideal dish for a feast.

Only from the stove they will be a full-fledged hot dish, and when cold they will act as a portioned snack. Baked under a golden cheese crust in the oven, they always attract the attention of a guest.

For cooking, it is better to take young zucchini. They have a thin, but at the same time dense skin, and the seeds are either not yet formed or very small, so they will not spoil the taste. On average, the calorie content of the finished product ranges from 48 to 76 kcal per 100 g. It varies depending on the filling, whether there is cheese, or whether vegetable oil was used.

We also recommend making zucchini cake, delicious and simple!

Zucchini boats with minced meat and rice in the oven - step-by-step recipe

The grocery list includes dry garlic. Instead, you can take a fresh one (1 small clove) and pass it through a press. Minced meat can be used from any dietary meat - chicken, turkey, rabbit.

Ingredients for 2 servings:

zucchini – 1 pc. (350 g);
minced veal – 200 g;
onions – 0.5 pcs. (50 g);
carrots – 0.5 pcs. (50 g);
boiled rice - 3 tbsp. l.;
dry garlic - ¼ tsp;
hard cheese – 40 g;
salt, ground pepper mixture - to taste;
vegetable oil – 2 tsp.

Preparation:

Wash the zucchini, cut off the ends and cut in half lengthwise. Using a teaspoon, carefully scoop out the pulp. If the zucchini halves are unstable and lean, trim them a little from the bottom. Finely chop the removed soft part of the zucchini.

Cut the onion into small cubes and grate the carrots on a medium grater. Place onions and carrots in a frying pan with heated vegetable oil and sauté over low heat until soft, about 5 minutes.

Add minced meat, salt, pepper mixture, dried garlic and mix. Having broken up the lumps of minced meat, simmer under the lid for 7-8 minutes.

Place rice in the pan. Mix thoroughly and remove from heat.

Add the zucchini pulp and mix again.

We fill the zucchini halves with the resulting minced meat, forming a neat “mound”.

Place the zucchini in a heat-resistant bowl and place in an oven preheated to 180 degrees C.

Bake the zucchini for 15 minutes.

Grate the hard cheese onto a coarse grater. Sprinkle the top of the zucchini with grated cheese and place in the oven for another 10-15 minutes until done.

Serve the zucchini boats hot, garnished with herbs to taste.

How to cook “Zucchini Boats with Vegetables”

Wash the zucchini, dry it and cut it lengthwise into two parts. Using a teaspoon, remove all the pulp. Finely chop the pulp and set aside.

Finely chop the onion and fry in vegetable oil until transparent.

Then add minced meat and fry until done.

Now add finely chopped tomatoes and zucchini pulp.

Add salt and pepper to taste, mix and fry until cooked for 7-10 minutes.

Fill the zucchini boats with the filling and place on a baking sheet lined with baking paper.

Sprinkle grated cheese on top of the zucchini.

Bake in an oven preheated to 180 degrees for 30-40 minutes. Bon appetit!

Recipe for cooking zucchini boats in a frying pan

In the autumn, when the vegetable harvest is abundant, you definitely need to prepare simple but incredibly tasty zucchini boats. The difference between this recipe and the others is that they need to be made in a frying pan, and this significantly speeds up the process. In addition, the vegetables will be beautifully breaded, which will make them even more appetizing.

Ingredients:

zucchini – 2 pcs.;
minced meat (pork and beef) – 0.3 kg;
onion – 1 head;
ground black pepper – ½ tsp;
chicken eggs – 5 pcs.;
milk – 2 tbsp.;
flour - how much will go in;
salt - to taste.

Preparation:

Combine two types of ground meat.
To make the filling juicy, do not forget about the onions chopped in a meat grinder. Balance the taste by adding salt, black and allspice. At the end, mix everything thoroughly until smooth. Wash the zucchini, cut lengthwise and remove the core. Cut it as finely as possible, add to the minced meat and mix again. Advice!
If you don’t have a meat grinder at home, you can grate the onion, cut it into very small cubes, or puree it using a blender.

Now make the breading for the boats. Place the chicken eggs into a deep bowl and beat them with a whisk. Then add cooled milk and stir. Fill the zucchini boats with the filling, carefully roll in flour on all sides, then in the egg, then in flour again and place in the frying pan. Fry over medium heat until fully cooked on all sides.

Stuffed zucchini boats with vegetables, minced meat and cheese

It is difficult to find a more balanced dish than vegetables and meat. In the presented recipe, they are perfectly complemented by hard cheese, which, when baked in the oven, creates an appetizing golden brown crust on the “boats.” Favorite spices give the dish a familiar taste with a slight hint of garlicky piquancy.

Ingredients:

young zucchini – 6 pcs.;
sweet pepper – 2 pcs.;
onions – 3 pcs.;
tomatoes – 4 pcs.;
minced meat (to taste) – 600 g;
hard cheese – 150 g;
vegetable oil - for frying;
salt and seasonings - to taste and desire;
homemade sour cream - for serving;
parsley - 1 bunch.

Preparation:

Wash the zucchini under running water, cut off the edges of the tails and remove the core using a spoon. Grease the oven tray with margarine or vegetable oil and distribute the preparation evenly over it in the form of vegetable boats.

Then make the filling. Cut the pulp into cubes. Pour boiling water over the tomatoes, peel them, peel the seeds from the peppers and also chop them into cubes. Chop the onion and place it in a frying pan with oil. Fry until translucent and then add the meat base. Be sure to add salt, pepper and season with your favorite spices.

Simmer in the pan for about 10 minutes and remove from heat, then place in a deep bowl. Add previously prepared vegetables to the minced meat and mix thoroughly. Fry the filling again for 7 minutes. At this time, preheat the oven to 180 °C and grate the cheese on a coarse grater.

Fill the vegetables with the filling and bake for 30 minutes. After half an hour, remove, sprinkle with cheese and return to the oven for 10 minutes to melt and brown. After the time has passed, remove the dish from the oven, place in portioned plates, garnish with herbs and serve with a small amount of sour cream.

Step-by-step preparation

Before starting cooking, you need to turn on the oven to preheat at 180°C. We cut off the tails from all three zucchini, and then cut each one lengthwise into two equal parts. Using a teaspoon, remove the pulp from the zucchini halves. This must be done so as not to damage the walls of the fetus. At the same time, you need to leave a little more pulp near the ends of the zucchini. As a result, the fruit should resemble a “boat” in shape. We collect the pulp in one container - we will need it later.
Read also: Julienne with chicken and mushrooms - cook in a slow cooker
Salt and pepper the processed zucchini inside and out.
Grease a baking sheet with refined sunflower oil. Using a pastry brush, grease the zucchini “boats” with sunflower oil on the outside and inside. Place the buttered zucchini on a greased baking sheet, hollow side down. Move the baking sheet to the preheated oven. Bake the zucchini at 180°C for 10 minutes.
Chicken fillet, washed and dried, cut into small pieces. As an alternative to fillet, you can use minced chicken or any other minced meat, or any meat of your choice.
Place the frying pan on the fire and pour in sunflower oil. Place the chopped fillet on a heated frying pan and fry until it is browned.
Take the onion and cut it into quarter rings.
Fry the chopped onion in the same frying pan and oil in which the chicken fillet was fried. Finely chop the pulp removed from the zucchini using a knife. When the onion is fried in a frying pan until golden brown, add the chopped zucchini pulp to it. Mix the ingredients thoroughly and fry until cooked - until all the liquid has evaporated and the mass begins to fry a little.
Take a tomato and chop it with a knife into small cubes. Pour the processed ingredient into a bowl.
Finely chop the dill and also chop the basil. Those who do not like it can not use basil, but replace it, for example, with another fragrant herb such as parsley. Pour the chopped herbs over the tomatoes.
Pour the cooled fried chicken fillet into the same container. Grate 30 grams of hard cheese on a fine grater and pour into a bowl with all the ingredients.
Add 70 grams of mayonnaise to a bowl and squeeze 3 cloves of garlic into it through a garlic press. Mix the ingredients in a bowl thoroughly. Add the cooled zucchini mixture to the bowl. Pepper and add salt to the mixture to taste. Mix the ingredients thoroughly in the bowl again.
We fill the zucchini “boats” with the filling from the bowl and place them on the same baking sheet on which the preparations were baked.
Grate the remaining 70 grams of cheese on a coarse grater and sprinkle it on the filled boats on a baking sheet.
Place the baking sheet with the preparations into an oven preheated to 180°C. Baking time is 5-10 minutes, the main thing is that the cheese on top melts, this will be enough. After the allotted time has passed, all that remains is to remove the baking sheet from the oven, and the baked zucchini boats with minced meat are ready to be served.

Zucchini “Boats” stuffed with minced chicken and mushrooms in the oven

Another filling option for zucchini is tender minced chicken and aromatic mushrooms. The resulting dish is nourishing, very flavorful, but at the same time remains low in calories. It is suitable both for a festive table in the form of a snack, and will be an excellent variety of the daily diet in the autumn.

Ingredients:

young zucchini – 3 pcs.;
minced chicken – 0.4 kg;
onions – 1 pc.;
tomatoes – 4-5 pcs.;
mayonnaise - as much as needed;
oyster mushrooms or champignons – 0.25 kg;
hard cheese – 0.15 kg;
salt and spices - to taste;
vegetable oil - for frying.

Preparation:

Prepare the young zucchini by washing them, cutting off the tails and dividing them lengthwise, then scoop out the core with a spoon to form boats. Place the vegetables on a parchment-lined baking sheet, cut side down. Grease the skin with vegetable oil and bake in the oven for about 15 minutes at 180°C. This technique will make them even juicier and more tender.

In a deep bowl, combine minced chicken and a small amount of grated zucchini pulp. Also add diced onions and mushrooms, cut into arbitrary pieces, into the filling. Fry the whole mass until fully cooked. At the end, add salt, pepper and stir.

Add a little salt and pepper to the cooled zucchini boats. Then carefully lay out the prepared filling. Next, draw a mesh of mayonnaise on the surface and place thin rings of tomatoes. At the last stage, sprinkle with finely grated hard cheese and place in the oven for 40 minutes at 220°C. After 40 minutes the dish is ready to serve.

Zucchini stuffed with minced meat baked in the oven: boats

Zucchini stuffed with minced meat baked in the oven, boats - at first glance, the appetizer is the most ordinary and simple, it is easy to prepare, and it turns out very tasty. This hearty dish is suitable for lunch and dinner. During the zucchini season, I cook it regularly, this is my favorite recipe, I use the most delicate sauce in it - bechamel. Why the simplest dish turns into a delicious aromatic snack. You can serve it as a separate dish, hot or cold. And if you don’t know how to deliciously bake zucchini in the oven, then start with this recipe, it cannot fail to turn out delicious, everything is perfectly combined here: juicy minced meat, sauce and cheese.

Ingredients:

zucchini - 1 piece;
any minced meat - 0.5 kg;
any hard cheese -100 grams;
tomatoes - 4 pieces;
onion - 1 head;
garlic - 3 cloves;
vegetable oil, salt, pepper, favorite seasonings - as needed.

For the sauce:

butter and flour - 1 tablespoon each;
milk - 1 glass

Cooking steps:

1. Wash the zucchini, cut off the tail, cut lengthwise into 2 halves.

2. Use a spoon to remove the seeds from the center, you will get boats. I got a large zucchini, enough to feed the whole family. If you have small zucchini, take several pieces, they are more convenient to cook. I also had to cut the boats into several halves so that they would later fit into the pan for boiling.

By the way, read more on this topic: Korean zucchini for the winter - the most delicious recipes

3. Then boil the boats in boiling salted water until they become soft. Make sure that they do not boil, but remain in the desired shape. This is important for stuffing.

4. Place the boiled zucchini in a colander to drain. We are preparing the filling. Peel the onion into small random pieces.

5. Heat vegetable oil in a frying pan and fry the onion until golden brown. As soon as the onion is fried, add minced meat to it, mix, fry for 5 minutes.

6. Wash the tomatoes, cut them into small slices, add them to the frying pan with the minced meat.

7. Salt, pepper and simmer the filling for a couple more minutes. At the very end, add the garlic cloves, passed through a press, and leave on the stove for a couple of minutes. The filling is ready, remove it from the heat.

8. Melt butter in a frying pan for the sauce, add flour, fry, stirring constantly until creamy. Pour milk into the flour frying in parts, stir constantly so that no lumps form, the mass should be tender and homogeneous. Add salt and pepper to taste, bring to a boil, cook for a few minutes until the sauce thickens, turn it off, and remove from the stove.

9. Next, fill the boats with minced meat and vegetables.

10. Pour bechamel sauce over the top of the zucchini.

11. Sprinkle with grated cheese.

12. Next, the boats go into the oven for baking. Zucchini is baked in the oven for 15-20 minutes, temperature 180 degrees.

Zucchini stuffed with minced meat, baked in the oven, boats served with or without a side dish, as an independent dish. Bon appetit!

By the way, read more on this topic: Zucchini cake: 8 most delicious recipes