Friends, good day to everyone. A couple of weeks ago I baked stuffed zucchini boats in the oven, and now I’m finally “ripe” to publish my recipe. After all, the zucchini season is now in full swing, and even if you do not have the opportunity to grow this vegetable yourself, it can be purchased on the market at a fairly reasonable cost.
The recipe that I will share with you today is quite simple. To prepare boat squash, we will need several small young zucchini, good (quality) sausages, feta cheese, mayonnaise (although you can do without it), salt and herbs de Provence seasoning.
Wash the zucchini. Remove the skin using a kitchen knife.
Cut into halves and place on a baking sheet.
Using a tablespoon, remove the pulp from the zucchini and model the boats. Rub them with salt (no need to get carried away, since the sausages are already salted and the cheese too). It is very important not to over-salt the zucchini.
Grind the garlic on a fine grater and mix with mayonnaise.
Lubricate the bottom of the boats with this mixture.
Place the sausages in the boats (no need to boil them first).
Grate the cheese (cheese) on a coarse grater.
Sprinkle our boats with grated cheese.
For each boat there is a pinch of dry Provençal herbs. Bake the boats in a preheated oven for 30 minutes.
That's all for me. Thank you for your attention, see you again!
Cooking time: PT00H45M 45 min.
Approximate cost per serving: 50 rub.
Good afternoon everyone!
Have you ever encountered a situation where you don’t know what else you can cook from already boring zucchini? Then this recipe is for you! Unusual, but very tasty. However, I’ll immediately make a reservation that you won’t need a lot of zucchini for this dish. For 3 servings, 1.5 medium-sized zucchini is enough.
Ingredients:
2 zucchini;
3 sausages;
1 tbsp. l. tomato paste;
1 clove of garlic;
Salt, pepper;
50 ml sunflower oil;
3 wooden skewers.
Zucchini should be young, without large seeds. They need to be washed and peeled.
Then each zucchini should be cut lengthwise into very thin slices. I did this using a vegetable peeler. The result was strips 2-3 mm thick and 3-5 cm wide.
To make the plates soft and easy to bend without breaking, they must be soaked in hot water for 10 minutes.
Then dry the zucchini with a paper towel and prepare the tomato sauce. You need to crush the garlic with salt and pepper, and then mix the resulting pulp with tomato paste. It makes a very flavorful sauce. If desired, you can replace it with your favorite ketchup.
Boil the sausages until done. Then cut into 3 parts. You need to focus on the width of the zucchini strips. By the way, sausages can be replaced with chicken fillet. It must be boiled in advance and cut into bars or chopped first and then fried until golden brown. You can try a similar option with turkey meat, boiled beef or fried pork.
Brush the zucchini with a thin layer of tomato sauce and place a piece of sausage on one edge.
Then wrap the roll tightly.
Place 6-7 rolls on a skewer so that they do not unroll.
Sprinkle the zucchini with vegetable oil, place on a baking sheet and place in an oven preheated to 200 degrees for 10 minutes. Then flip the rolls over and bake on the other side for another 15 minutes. As an option for those who don’t want to turn on the oven, you can fry zucchini rolls with sausages in a frying pan. In this case, you will need a little more vegetable oil. Serve hot. Bon appetit!
Recipe for zucchini boats with sausages with step-by-step photos. Original zucchini casserole with sausages and delicate cottage cheese and egg sauce. The calorie content of one serving (180 grams) is 162 kcal, the cost of a serving is 21 rubles.
Ingredients:
To prepare this casserole we will need (for 8 servings):
young zucchini - 1 kg; sausages - 5 pcs. (250 grams); chicken egg - 1 pc. (50 grams); low-fat cottage cheese - 100 grams; pesto sauce - 1 tsp. (5 grams); hard cheese - 30 grams; salt, spices.
Preparation:
Wash the zucchini, cut off the tails, cut in half lengthwise. There is no need to peel the zucchini peel.
Using a teaspoon, remove the core from the zucchini, forming boats from the zucchini halves. We don’t throw away the cleaned core; we will need it later.
Place half the peeled zucchini core, cottage cheese, one egg, pesto sauce, salt and spices into a blender bowl.
Beat the above products in a blender until smooth (2-3 minutes).
We clean the sausages from the film. We don’t chop a couple of sausages, but leave them as is, cut one sausage in half lengthwise, and cut the rest into circles.
Grate a small piece of hard cheese (30 grams) on a fine grater.
Place the zucchini boats on a baking sheet and place the sausages in them. In those boats that turned out to be deeper, we put whole sausages, in the rest - cut lengthwise and into circles.
The baking tray can be lightly greased with oil.
Pour the resulting sauce (made from cottage cheese, zucchini core, eggs and spices) over each half of zucchini and sausage.
Sprinkle hard cheese on top and place in an oven preheated to 180 degrees for 40-50 minutes. If the zucchini is large, you can bake it for an hour.
After 40-50 minutes, remove the baking sheet with the boats from the oven and cool them slightly. Zucchini boats hold their shape perfectly and do not fall apart.
Zucchini boats with sausages are ready! Bon appetit!
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Product |
Product weight (grams) |
Price per kg of product (rub) |
Kcal per 100 g of product |
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Zucchini |
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Sausages |
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Chicken eggs |
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Cottage cheese 2% |
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Pesto sauce |
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Hard cheese |
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Total: (8 servings) |
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Portion |
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