Delicious hot baked zucchini appetizer with meatballs that looks like a pea pod! A very simple dish to prepare, which may well become the main meat dish.

Summary

Ingredients

• Zucchini (medium) – 1 pc.
• Minced meat – 100 g
• Champignon mushrooms – 50 g
• Carrots – 40 g
• Onions – 50 g
• Fresh dill – 10 g
• Hard cheese – 50 g
• Vegetable oil – 1 tbsp
• Salt to taste
• Ground pepper – to taste

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Instructions

1. Wash the zucchini and cut it into two equal halves lengthwise. Using a teaspoon, select the pulp from the courgette. The result will be squash boats.

   

2. Let’s prepare the filling for the squash boats. Dice the onion. Peel the mushroom caps of the film cut the mushrooms into cubes. Grate the carrots on a medium grater.

   

3. Fry vegetables and mushrooms in a frying pan in vegetable oil for 5-7 minutes until soft. Salt the filling to taste.
4. Fill the squash boats with the prepared filling.
5. Add finely chopped fresh dill, salt, and black pepper to the minced meat. Knead the minced meat well and form small balls of minced meat. Place three meatballs on each zucchini boat.
6. We spread the “pea pods” on a baking sheet covered with foil. We send the baking sheet to an oven preheated to 170-180 degrees for 25-30 minutes.
7. Then we take out the stuffed zucchini with meatballs from the oven. Sprinkle with grated cheese and place in the oven for another 10 minutes to melt the cheese.

   

8. Serve hot zucchini with meatballs to the table.

Bon Appetit!