How To Make Recipe Stuffed Round Zucchini Very Delicious

Simple cuisine ultimate Stuffed Round Zucchini easy, fast, practical.

13 ingredients, 9 steps, cooking Stuffed Round Zucchini

How are you every body, now you can cook recipe Stuffed Round Zucchini with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Stuffed Round Zucchini.

Ingredients all Stuffed Round Zucchini

1. You need : small red onions, finely chopped.
2. It’s : small red bell peppers, finely chopped.
3. You need : small round zucchini.
4. Prepare : garlic, minced.
5. It’s : button mushrooms, diced.
6. You need : carrot, diced.
7. Prepare : smoked paprika.
8. Prepare : marjoram.
9. It’s : I teaspoon thyme.
10. Prepare : cooked lentils.
11. You need : O.5 cup tomato sauce.
12. Prepare : salt, plus more to sprinkle inside the zucchini.
13. You need : grinds of black pepper.

If all raw materials Stuffed Round Zucchini it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking Stuffed Round Zucchini

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

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