The 1st is for stuffed zucchini with walnuts and garlic - they turn out tasty and aromatic and are the perfect addition to tomato salad flavored with onions. And here's what you need to make your own scrumptious zucchini:
Zucchini with Walnuts and Garlic
Preparation: First, cut the zucchini in 2 lengthwise and scoop out the insides. Leave them to drain a bit, then smear them with oil and bake in a 428°F (220 °C) oven but not to full readiness.
Once they redden a bit, take them out of the oven. Chop the insides and the onions while you're waiting for the zucchini to bake, next braise them in a pan. After a few min., add the tomato that you've diced finely.
Leave on the stove until the stuffing thickens. Add the chopped walnuts, pressed garlic and the dill. Salt, add black pepper and stir. Stuff the zucchini and bake about 15 min. Finally, pour the whipped egg, cream and processed cheese over the zucchini.
Stuffed Zucchini with Mince
The next recipe is for stuffed zucchini but this time with mince - ultimately not everyone is a fan of meatless dishes. The recipe calls for about 14 oz (400 g) mince. The number of zucchini to use depends on the size of the vegetables.
And even if you get stuffing left over, you can always place it in a container and put it in the freezer. Such types of leftovers can make very tasty improvised dishes.
Wash the zucchini, cut them in 2 lengthwise, make a few incisions on their insides, smear with oil and bake briefly in a 392°F (200 °C) oven - about 15 min. In the meantime, cut the roasted peppers. Once the zucchini are baked, chop their insides finely and mix these with the peppers, onions and garlic, also chopped finely.
Fry the mince and once it becomes crumbly, add the zucchini and pepper mixture. Sprinkle with salt, thyme, black pepper. Tear the bread into crumbs and add them to the stuffing. Distribute the stuffing into the zucchini and bake until ready. Finally, sprinkle with cheese.
Let us finish off with a cream of zucchini soup, one that is perfect for summertime and a real delight.
Cream of Zucchini Soup
Ingredients: 4 zucchini, 3 potatoes (medium sized), 5 garlic cloves, 3-4 tbsp cooking cream, dill, 2 tbsp butter, hard cheese, black pepper and salt.
Preparation: Peel and cut the vegetables, then put them in a pot to boil - you need about 4 1/5 cups (1 L) of water. Add the garlic cloves as well. Once the vegetables soften, pour them with part of the broth in a blender and blend until you get a smooth mixture.
Next, add the chopped dill. Add more broth if you would like a runnier soup. Then return the cream soup back on the stove and add the butter and cream, stir and season with black pepper and salt. Leave it to boil for several min. Crumble the cheese and sprinkle each portion before serving. You can also add bread croutons to the soup.