Filled Zucchini with Hint Of Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 zucchini, round
- 2 large mushrooms
- 1 large carrot (s)
- 1 thick potato (s)
- 0.5 ½ bell pepper (s)
- 1 clove garlic
- 150 ml cream
- some salt and pepper
- some paprika powder
- a lot curry powder
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off a lid on the side with the stalk and scoop out the inside of the zucchini with a small spoon. Save the lid.
- Wash, peel and cut the potato and carrot into small cubes. Cook together in a pan filled with a little water until al dente. Then drain and drain in a colander.
- In the meantime, cut the mushrooms and peppers into small cubes and lightly fry them with the pressed garlic and half of the innards of the zucchini in a pan with sunflower oil. Then add the potato / carrot cubes and deglaze with cream. Season to taste with salt, pepper, curry and paprika and pour everything into the hollowed out zucchini.
- Place the stalk on the filled zucchini, place in a baking dish, if necessary spread the leftover vegetables around it and bake at 180 degrees in the preheated oven for about 20 minutes until the zucchini are firm to the bite. If necessary, extend the baking time.
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