Good Afternoon| Again looking for ideas recipes stuffed round zucchini delicious? The way to prepare it is not too difficult but not easy either. If wrongly processes it, the result will not be satisfying and even not as tasty. Whereas stuffed round zucchini the delicious should have aroma and taste that could provoke our appetites.

There are many things that more or less have an effect on the quality of taste dari stuffed round zucchini, starting from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need bother if want prepare stuffed round zucchini tasty home, because as long as you know the tricks and how to do this, this dish be able to become treat special.

Slice the tops off the zucchini and hollow out the center. I like to use a grapefruit spoon to do this as the serrated edges make it perfect for this use. Divide the filling into the hollowed-out zucchini. Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley.

To begin with this particular recipe, we must first prepare a few components. You can have stuffed round zucchini using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stuffed Round Zucchini:

1. Get 2 small red onions, finely chopped
2. Prepare 2 small red bell peppers, finely chopped
3. Take 6-8 small round zucchini
4. Prepare 3 cloves garlic, minced
5. Get 10.5 oz button mushrooms, diced
6. Prepare 1 carrot, diced
7. Make ready 2 teaspoons smoked paprika
8. Take 2 teaspoons marjoram
9. Prepare I teaspoon thyme
10. Take 1.5 cups cooked lentils
11. Make ready O.5 cup tomato sauce
12. Make ready 1 teaspoon salt, plus more to sprinkle inside the zucchini
13. Make ready A few grinds of black pepper

Add the tomato paste, salt, pepper, and herbs. Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.

Instructions to make Stuffed Round Zucchini:

1. Step 1 Preheat the oven to 400°F (200°C).
2. Step 2 Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop.
3. Step 3 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.
4. Step 4 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.
5. Step 5 Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling.
6. Step 6 Place them in a baking dish and put their tops back on.
7. Step 7 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.
8. Step 8 Let cool for a couple of minutes before serving.
9. Step 9 Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀
10. Ready to serve and ENJOY!

Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine. A fun twist on classic stuffed zucchini boats! Other than the shape, it's just like a standard zucchini in every way. Chop the flesh and set it aside with the two zucchini shells.

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