Traditional recipes

Stuffed zucchini

Stuffed zucchini

Wash the zucchini, peel them and cut them in half lengthwise. Using a teaspoon, scoop out the inside of each half.

Cut an onion, and put it to harden in hot oil and leave it for 2-3 minutes, then add the minced meat, the broth and let it cook for 7-8 minutes, during which time we stir from time to time. If you can drizzle, you can also add the minced zucchini (which I took out of the zucchini), finely chopped and added to the meat, along with the meat.

Add salt, pepper and turn off the heat.

We take a meat composition with a spoon and put zucchini in each half. Put the zucchini in the pan, add 1 cup of water and bake for 40-50 minutes.

When they are ready, sprinkle the cheese on the small grater (I had a little) and leave for another 5 minutes in the oven, then sprinkle finely chopped green parsley on top.

Good appetite!

Stuffed zucchini

They are very good and so, but I cut the pumpkins in half, dig them out and put a little salt to soften them a little. Meanwhile, cut onions, carrots, parsley, very thin celery or even grated, fry in a little oil mix with minced meat if you make sweet if you do not fast, put the egg to bind the composition. I also put garlic like meatballs. We put the mixture in the oven to bake. I put this mixture in mushrooms and another dish comes out. Usually I don't fry the meatballs in oil but bake them in the oven on sliced ​​pumpkins, mushrooms or eggplants.

LALY (Chef), June 19, 2014

Aurora, I'm waiting for you to tell me how they came out.

LALY (Chef), June 19, 2014

Georgeta, they are very tasty.

LALY (Chef), June 19, 2014

Elena, that's right, they're very good.

LALY (Chef), June 19, 2014

Rodica, I'm waiting for you to tell me how they turned out

Popa Mihaela Maria, June 17, 2014

I went in out of curiosity to see if I was in the garden too, but brothers, drinking gave me the flower.

We wash the pumpkins, wipe them with kitchen towels then cut their lids and remove the pulp with a teaspoon.

In a bowl put 4-5 tablespoons of oil and cook for a minute the finely chopped onion and then the cleaned carrot and put on a fine grater. Add the chopped pumpkin pulp, salt and pepper and boil until the juice is almost completely reduced.

Turn off the heat, add the cereal mixture, chopped parsley and mix. With this composition we fill the zucchini and place them in a pot in which we put the rest of the oil. We add the tomato paste, about 450-500 ml of water and a half a teaspoon of salt.

Boil covered over medium heat for 35-40 minutes until the zucchini are ready and the liquid is reduced by half. Serve hot, enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Grilled zucchini - marinated version


pumpkin (in desired quantity)
a dressing or a vinaigrette prepared from red wine, a little olive oil and other herbs
rosemary / garlic

Wash and dry the zucchini. Cut into slices along the vegetable or into slices - however you prefer and leave them on a paper towel.

Using a fork, make holes in each slice. Pour the red wine vinaigrette over the zucchini and leave to marinate (for example, how long the steak is cooked - prepare these grilled zucchini in the end because they will be ready quickly).

Place them on the grill not too hot to catch those appetizing traces of the grill. Season with rosemary or garlic and let them cook until soft. You can pour a little more vinaigrette on them after they are cooked.

You can season with lemon juice and then sprinkle pepper for a different taste. Let your imagination run wild!

Grilled zucchini - stuffed


medium-sized pumpkin, cut in half lengthwise
minced beef, which you fry with a little onion until browned
tomato sauce

This variant of grilled zucchini it's very simple: scoop out the pumpkin seeds and fill with the minced meat mixture. Put the mozzarella on the filling and cover with a little tomato sauce. Sprinkle a few grains of corn. Then put in aluminum foil and leave on the grill for about 30 minutes (or less - until you feel it is ready)

It's so easy to innovate in the kitchen (or, of course, grilling outdoors) that's why it changes the conventional rules and tries marinades, fillings, sauces, whatever comes to mind. You just saw how delicious these are Grilled pumpkin!

Recipe of pumpkin stuffed with baked meat & # 8211

  1. Heat the oil in a pan and heat the minced meat until it changes color to a light beige. Add the onion and garlic and continue to harden for 2-3 minutes, until all the liquid has evaporated. Quench with brandy and temper until the alcohol evaporates.

2. Add the tomatoes, tomato paste, thyme, cinnamon, salt, pepper and 150 ml of warm water. Let the meat boil for about 20 minutes, until the liquid evaporates. Turn off the heat and add the parsley.

3. Until the meat sauce boils, prepare the zucchini. Wash the zucchini and cut them in half lengthwise. We remove the core with seeds with a teaspoon.

4. Put a pan with boiling water. When the water boils, put the zucchini and cook for 5-6 minutes. We take them out and place them in an oven tray.

5. Prepare the bechamel sauce. We put in a small bowl a part of the milk in which we dilute the starch with the help of a whisk, in order to avoid the formation of lumps. We put the rest of the milk to boil in a smaller bowl. When the milk starts to boil, add the starch that we diluted earlier, stirring constantly with the whisk. Boil a little until the sauce thickens, then take it off the heat to stop boiling. Put the cheese, mix until incorporated, then add the butter (not all at once), the yolks and nutmeg.

6. Fill the zucchini with the minced meat mixture.

Cover the meat with bechamel sauce and sprinkle a little breadcrumbs and grated cheese.

7. Put the stuffed pumpkin tray in the preheated oven at 180 degrees for about 25 minutes, until nicely browned on top.

Pumpkin stuffed with cereal. Post recipe

I must tell you that this weekend was one of the most beautiful and happy for me. On Friday afternoon I took possession of the prize from Ramona and on Saturday morning I discover with great emotion on Antonina's website that I won the Perfect Menu by Gordon Ramsay. Although I wanted this book from the bottom of my heart, I never thought I would win it with a comment, I usually have to work for something I want.

That being said, I invite you to a portion of pumpkin stuffed with cereal, a simple, fasting, tasty and full of satiety dish. With a salad next to it, it's really delicious.

Fasting stuffed pumpkin

3 suitable large pumpkins, 150g vegetable cheese, 1 cup olive oil, a large carrot, a parsnip, a green pepper, a red capsicum, a hot pepper, 6-7 slices of marinated eggplant for winter (with garlic and dill ), 6-7 cloves of garlic, 3 tomatoes, a cup of thicker tomato juice (homemade) mixed with a cup of water., Basil, parsley, salt, pepper

Difficulty: low | Time: 1h 30 min

PUMPKIN FILLED WITH RICE AND TOFU & # 8211 recipe useful for dieters

Zucchini are among the most popular vegetables cheap, versatile, but also very health. We can use them in many recipes - soups, broths, stews, salads, sauces, cooked foods.

They are rich in vitamins A, C and Bminerals (calcium, potassium, magnesium, zinc, phosphorus) and antioxidants ( 1 ). They are ideal for people who want to lose weight, due to its high water and fiber content and low in calories (2).

They have properties diuretics, digestive, anti-obesity, anti-rheumatic, hypotensive and anti-aging ( 3 ). I maintain my health sight and prevent cancer (4).

Zucchini stuffed with rice and tofu - recipe

I adapted the original recipe a bit and used tofu instead of urda, to get an equally tasty fasting dish.

• 8 pumpkins
• 200 g of brown rice
• 250 g of tofu
• 2 carrots
• 2 onions
• 2-3 tomatoes
• 4-5 tablespoons of oil
• salt and pepper to taste
• greens: parsley, dill, tarragon, thyme

Finely chop the onions and grate the carrots. First fry the onion in a little oil, and after it has become translucent, add the carrot. Leave for a few more minutes, then add the chosen rice, washed and drained well.

Put the lid on and let it simmer for a few minutes. Then add a little water to help the rice grains boil. After the rice has swelled, turn off the heat and add the crushed tofu. Season with salt, pepper and finely chopped greens.

Mix well to homogenize.

The lid is cut off (the top) and the inside is removed with seeds. Dig well, creating a hole large enough for the filling.

Fill with the composition of rice, vegetables and tofu and level to the surface.

The stuffed zucchini are placed in a tall, standing-walled saucepan / tray. Add water to the bowl and a little oil. Put in the oven and leave until the vegetables are well cooked.

Remove the tray and add the diced or sliced ​​tomatoes, among the zucchini. Put it back in the oven and leave it for a quarter of an hour, until it browns a little.

Stuffed zucchini can be served hot with polenta, but they are good and cold.

Source: Grandma's Recipes, Pumpkin stuffed with urda:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pumpkin stuffed with tuna - recipe


• 8 medium zucchini
• 50 g of tuna (canned)
• 1 small cup of rice
• 1 carrot
• 1 onion
• 2 tomatoes
• 2-3 tablespoons of broth
• 6 tablespoons oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• a few chopped celery leaves
• 4-5 tablespoons of cream or yogurt
• salt and pepper to taste

Peel a squash, grate it and squeeze the juice. If they are from the country, do not peel them, but wash them well. Remove the stalks and cut them in half lengthwise.

Dig the inside with a teaspoon and remove the seeds and a little of the core. Zucchini must have a hollow deep enough to be filled. The remaining wall should not be too thin.

Put the carrot on the grater and cut the onion into small pieces. Put them to harden in a saucepan (or tall pan) with 3 tablespoons of oil. Then add the drained and finely chopped tuna, puffed rice, broth, finely chopped celery leaves, salt and pepper to taste. Leave to simmer for about 5 minutes, stirring often.

Allow the composition to cool. Meanwhile, prepare a large saucepan. Place dill sprigs and linden leaves on the bottom (if you have any).

Fill all halves of the pumpkin with the composition of rice, tuna and vegetables. Place them in the pan with the hollow side up. Top with slices or slices of fresh tomatoes. Put enough water in the pan to cover the pumpkins, then put the pan on the fire.

Let it boil for 20 minutes, then add more broth or chopped tomatoes. Leave for another quarter of an hour. After turning off the heat, sprinkle the finely chopped parsley over the pumpkins.

Zucchini stuffed with tuna can be served with sour cream or a weaker yogurt, if you are on a diet.

1. Jen Reviews, 17 Science-Backed Health Benefits of Zucchini (+3 Zucchini Recipes), Custom Kinetics:
2. Tudor Osiac, Pumpkin stuffed with tuna, Health with Meals from Monasteries from Mount Athos and from Romania, Evanghelismos Publishing House, Bucharest, 2014, p. 102

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Ingredients for the recipe for pumpkin stuffed with baked meat:

  • 4-5 pumpkins (about 1.3 kg)
  • 400 gr minced beef (or beef + pork mixture)
  • 70 ml olive oil
  • 50 ml brandy (or white wine)
  • 1 finely chopped onion
  • 1 clove finely chopped garlic
  • 2 grated tomatoes
  • 1 tablespoon tomato paste
  • 2-3 sprigs of thyme (or 1 teaspoon dried thyme)
  • 1 piece of cinnamon wood
  • 2-3 tablespoons chopped parsley
  • 50 gr grated cheese
  • salt
  • freshly ground pepper
  • 1 tablespoon breadcrumbs (optional)