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Stuffed zucchini stalks

Stuffed zucchini stalks

Here is a simple and quick idea for a delicate and quick preparation dish.
A preparation, among other things, extremely elastic: it adapts to every filling and to different types of cooking.

In practice, a solution to satisfy everyone.

Here I want to show you the preparation in the pan with a filling of meat, rice, cheese and spices.
A dish, if you will, the recovery: the day before I had prepared a beautiful pan of my Mediterranean stuffed peppers and it had advanced the filling.
The zucchini in the house never fails and so, in four and four, lunch was on the table!

It is not the first time I speak of this preparation but I had never published the detailed recipe. Now I have remedied, here it is.

ingredients:

zucchini

pc.

2

filling of your choice (v. Note)

q.s.

extra virgin olive oil

TS.

2

garlic

clove

1

ginger

slices

3

White wine

ml.

150

tomato concentrate

ts.

1

granulated vegetable broth

ts.

1

salt and pepper

q.s.

Origan

ts.

2

Preparation:

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Wash zucchini, spuntarle and cut into logs of ca. 3 cm (v. Note).
Empty the interior of each socket with a corer or an apple corer.

Take a small amount of filling, shape it with your hands to ball or cylinder and fill the zucchini.
Jog out any protrusions with your fingertips.

In a pan heat the oil with a crushed clove of garlic with the back of a knife and a couple of slices of ginger.

Just imbionditi brown arrange the logs vertically in the pan and brown them first on one side and then the other.

Season with salt and pepper (careful not to overdo it if the filling is already salty), pour the wine, then add the granulated broth and tomato paste.
Bring to a boil, cover and cook over medium-low heat for about ten minutes.

After this time, check the cooking of zucchini with the tip of a boxcutter and, if so, turn them upside down and give it another five minutes of cooking.
(personally I prefer that the zucchini are still slightly crisp).

Present the courgettes seasoned and decorated with a little of the cooking sauce.

Bon appetit!

ADVICES AND NOTES:

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  • Filling: In addition to the filling proposed this time, you can also use the fillings used for the sarmale or dolmadakia, as well as that used for the cabbage rolls or Golabki; or more at will;
    But the important given the brevity of the final firing, is that the rice is cooked at two-thirds.
  • The cooking instead of in the panas described here, can be made in the pan, in the oven, with the same condiments, for 15 'to 200 °. Or, for the healthiest, steamed (or microwaved) serving a tomato sauce just diluted on the fire with a little 'broth to give more color to the dish.
  • Trunks of zucchini: wanting to prepare these courgettes as finger food for a standing hold or as an appetizer, limit yourself to a thickness of mm 15 and reduce cooking to maximum 10 '.
  • Having to fill a hundred stubs, better to resort to a pastry bag, I recommend!
  • Related articles: Mediterranean stuffed peppers, Peppers stuffed with rice and vegetarian recipe vegetables

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