Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed round zucchini. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Stuffed Round Zucchini is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Stuffed Round Zucchini is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook stuffed round zucchini using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Round Zucchini:
- Take 2 small red onions, finely chopped
- Make ready 2 small red bell peppers, finely chopped
- Make ready 6-8 small round zucchini
- Make ready 3 cloves garlic, minced
- Take 10.5 oz button mushrooms, diced
- Take 1 carrot, diced
- Prepare 2 teaspoons smoked paprika
- Prepare 2 teaspoons marjoram
- Take I teaspoon thyme
- Take 1.5 cups cooked lentils
- Make ready O.5 cup tomato sauce
- Take 1 teaspoon salt, plus more to sprinkle inside the zucchini
- Get A few grinds of black pepper
Instructions to make Stuffed Round Zucchini:
- Preheat the oven to 400°F (200°C).
- Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
- 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.
- 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.
- Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
- Place them in a baking dish and put their tops back on.
- 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.
- Let cool for a couple of minutes before serving.
- Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
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