Stuffed zucchini and eggplant in tomato sauce. 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.
If you are not a fan of one or the other you can make this dish with only squash or only eggplant.
Drain the fruit and dice finely.
Knead with the ground beef, egg, onion mixture, the fruit, herbs, breadcrumbs and spices.
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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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 get started with this particular recipe, we have to prepare a few components. You can cook stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you can achieve that.
Composition Stuffed zucchini and eggplant in tomato sauce:
- Require 1 kilogram of zucchini medium size.
- Prepare 500 grams for eggplant small size.
- You need of Filling.
- Need 300 grams for minced meat.
- Prepare 1 1/2 cup for Egyptian rice.
- Provide 1 tbs for margarine.
- Require 1 1/2 tsp for salt.
- Prepare 1/2 tsp for spices(7spices).
- You need for Sauce.
- Prepare 1 liter - crushed tomatos.
- Prepare 1 tsp salt.
- Need 1/2 tsp of spices (7spices).
- Provide 4 cups - water.
I stewed them in the Basic Tomato Sauce from Thursday, but if you choose not to make your own tomato sauce, you can use your favorite brand of tomato/marinara sauce. 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. Many prepared foods have twice as much sodium.
Stuffed zucchini and eggplant in tomato sauce start cooking:
- 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.
Frying the shells in a little olive or other oil produces fork tender stuffed eggplant and zucchini. Add the tomatoes, tomato paste, parsley and garlic into a blender and make a smooth paste. Add the eggplants, zucchini, potatoes and peppers to a large tray. Meanwhile cut off the ends of the eggplant and peel. Heat the remaining olive oil in a large skillet.
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