Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Roll into a coil and place each seam-side down in the dish as you go. Stuffed zucchini and eggplant in tomato sauce. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity.
Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Stuffed zucchini and eggplant in tomato sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Get 1 kilogram zucchini medium size
- Prepare 500 grams eggplant small size
- Prepare Filling
- Make ready 300 grams minced meat
- Get 1 1/2 cup Egyptian rice
- Make ready 1 tbs margarine
- Take 1 1/2 tsp salt
- Make ready 1/2 tsp spices(7spices)
- Get Sauce
- Get 1 liter crushed tomatos
- Prepare 1 tsp salt
- Take 1/2 tsp spices (7spices)
- Take 4 cups water
Many prepared foods have twice as much sodium. 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.
Steps to make Stuffed zucchini and eggplant in tomato sauce:
- 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
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 with Beef and Mozzarella Cheese filled with seasoned ground beef and tomato sauce then topped with two types of cheeses and baked till bubbly. This is the perfect low carb recipe to make when your garden is overflowing with zucchini this summer. Meat, Tomato, and Mozzarella Stuffed Zucchini Cups use giant zucchini slices hollowed out to make cups and filled with a meat, tomato, and mozzarella mixture; so yummy! And this recipe doesn't have any rice and I used low-sugar pasta sauce to keep it low in carbs; enjoy!
So that is going to wrap it up with this exceptional food stuffed zucchini and eggplant in tomato sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
