Stuffed round zucchini

Пълнени Zucchini 1024x685 Stuffed round zucchini

Stuffed round zucchini

Ingredients:

2 round zucchini
1-2 shallots
1 large carrot
1 small red pepper
3 large mushrooms
1 tomato
½ eggplant
2/3 cup of round rice
2 tablespoons fresh parsley and dill
½ to 1 teaspoon of dried thyme, parsley, dill and celery
2 pinches of garlic powder and ground cumin
Black pepper and salt to taste
Olive oil and coconut butter

Preparation:

Wash all vegetables. Dice the shallots, pepper, mushrooms, tomato, eggplant and finely grate the carrot. Cut the top of the round zucchini and scrape the inside thoroughly, first with a sharp knife, then, with a spoon. Make a gourd. Finely chop the flesh removed from the zucchini and add it to the other vegetables.

In a skillet, heat a little olive oil (2-3 tablespoons). Add the shallots and carrot and a little water. Cover the skillet and cook 2-3 minutes. Add the other vegetables. Simmer gently until their color changes towards semi-cooked. Add all the dry spices and rice. Pour 1 cup of hot water. Mix well and cook covered until the rice absorbs the water.

Remove from heat and flavor with a few pinches of fresh parsley and dill.

Fill the zucchini with this mixture. Pour a tablespoon of the vegetable’s sauce in each gourd. Top with a piece of coconut butter and cover the zucchini with their hats. Transfer them to a deep baking dish. Pour 1 cup of water in it. If there is some stuffing left, spread it evenly between the zucchini. Lightly salt the broth and even add a little olive oil.

Cover the dish tightly with aluminum foil and put in the oven, preheated to 200°C for about 70 minutes. Then remove the foil and let the zucchini bake further until golden brown. It should take about 20-30 more minutes.

Let rest a little and serve. The stuffed round zucchini are delicious lukewarm as well.

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