Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Stuffed zucchini and eggplant in tomato sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
Stuffed zucchini and eggplant in tomato sauce step by step. Cut off the zucchini stalks, then slice off the dried tips at bothends. Carrefully hollow out the zucchini and eggplant.
To begin with this recipe, we have to prepare a few ingredients. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Take 1 kilogram zucchini medium size
- Prepare 500 grams eggplant small size
- Get Filling
- Prepare 300 grams minced meat
- Prepare 1 1/2 cup Egyptian rice
- Make ready 1 tbs margarine
- Get 1 1/2 tsp salt
- Get 1/2 tsp spices(7spices)
- Make ready Sauce
- Make ready 1 liter crushed tomatos
- Make ready 1 tsp salt
- Prepare 1/2 tsp spices (7spices)
- Prepare 4 cups water
Stuffed zucchini boats are the perfect way to use up fresh zucchini from the garden. I created a traditional stuffed zucchini boats recipe where I stuffed with seasoned ground beef, tomato sauce and topped with mozzarella cheese. There are all of the flavors of eggplant parm here, but in a new and inventive way. Tomato sauce, eggplant, Parmesan, herbs and seasoning.
Instructions to make Stuffed zucchini and eggplant in tomato sauce:
- Cut off the zucchini stalks, then slice off the dried tips at bothends
- Cut off the eggplant stalks
- Carrefully hollow out the zucchini and eggplant
- From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
- Wash the zucchini and eggplant
- Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well
- Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
- Sauce preparation: - - in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants
- Cover the pot, leave aside till it boils again
- Take off the cover and cook on medium heat till its well done
- Estimated time is 15 to 30 minutes
- Note: - - Eggplant may be fully cooked before zucchini. - Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked.
- Served hot
- Made by: Fatima Adra
Mixed and stuffed into zucchini boats. This recipe is a great way to use up summer veggies and create a mouthwatering meatless meal you're gonna love. Meanwhile cut off the ends of the eggplant and peel. Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper.
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