Stuffed Zucchini

Ingredients for Stuffed Zucchini

Instructions for Stuffed Zucchini

To prepare the Stuffed Zucchini recipe, please follow these instructions:

Fold the zucchini and scrape the meatloaf with a spoon. Chop the fruit meat. Stir the sausages and crumble the sausage, or drive it through a meat chopper. The sausage brune in the oil with onions, green pepper and garlic. Then add the zucchini, chopped tomato, oregano, parsley and spices. Let it rise until most liquid is evaporated. Turn off the breadcrumbs, spring onion and cheese. The sliced ​​zucchini are filled with the sausage mixture and put in the oven 175 degrees in a refractory dish for about 20 minutes until the cheese is melted.


The zucchini can be served with fettucini and Creolersauce or Creole tomato sauce (fried tomatoes, garlic, Cajun Sunshine and Creole Seasoning

Preparation: The court can be prepared in part. Follow the recipe, but do not put the parsley in when the bog must boil. Just before the zucchini in the oven, mix breadcrumbs, spring onion, cheese and parsley in.

Remarks: Depending on how much the zucchini are seasonal, the filling may fill too much in the hollowed zucchini. If you do not specifically put the cheese and parsley in, you can freeze any excess fill. Appointed in smaller zucchinians, the court is particularly suitable for bufets.

tips:
The sausage can be partially replaced by chopped Tassoskinke. However, extra spice may be expected.