Stern
Zucchini stuffed with zucchini or eggplant

1 large zucchini (700 gr)
1 small zucchini or eggplant (300 gr)
1 large onion
1 teaspoon flour
1 medium tomato
200 gr of pasty cottage cheese with herbs
1 yolk
2 teaspoons of starch
a few thin slices of cheese

Peel the large zucchini (since I have zucchini, I did not peel it), cut it in half lengthwise, and then crosswise, scrape out the core (it is very convenient to do this with an ice cream spoon), leaving the walls about 7 mm thick. You will get 4 "boats".
Prepare the filling.
Cut the onion into cubes and fry in vegetable oil until golden brown. Peel a small courgette, cut into cubes, add to the onion, season with salt and pepper to taste and fry everything together until the liquid evaporates and golden brown. Add a teaspoon of flour, stir. Add a tablespoon of cottage cheese, bring to a boil, season to taste.
Fill the boats with minced meat.
Add the yolk to the remaining curd, 2 teaspoons of starch, mix. Spread the zucchini over the filling with the resulting mass.
Bake zucchini in the oven at T 180 ° (convection 160 °).
When the top grips, take out the courgettes, place the sliced ​​tomato, thin slices of cheese on top and return to the oven.

Zucchini stuffed with zucchini or eggplant

I cooked with zucchini, but eggplant will be no less delicious!

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers