I'm not frying, I'm stuffing zucchini in a monastic way, because this is the best dinner in early summer.

Zucchini have long won the love of many housewives. Therefore, it is not surprising that in the summer it is dishes from these oblong universal fruits that will regularly appear on our tables. Zucchini can be fried, and baked, and cook zucchini cakes, and marinated, and, of course, make zucchini caviar.

And today's edition. "Site" It will also tell you how (according to the recipe of Olga Matvey) you can cook. zucchini Monastic. The beauty of this dish is that it is easy to cook, and only the most affordable ingredients are needed.



Baked stuffed zucchini Ingredients

• 8 small zucchini
• 3 onion heads
• 3 carrots
• 30g butter
• 50g dill
• 1 cup of boiled rice
• 200g melted cheese
• hot pepper, ground pepper, bay leaf, spices to taste

Preparation

1. Zucchini should be taken young (you can take zucchini). Rice should be boiled in salted water. Although you can stuff ordinary rice porridge. You can even boil a few hard-boiled eggs instead of rice. As you can see, in terms of filling, you can experiment for every taste.
   
   
   
   
2. Now, first of all, cut the onions, and on a large grater, grind the carrots. Roast onions and carrots in sunflower oil (for this in our case, a multicooker is used). Don't forget to pepper the vegetables first.
   
   
   
   
3. Cut the processed cheese in small cubes. Add it to the roast and stir it. Also here add previously cooked rice and butter. Stir well and just cover the lid.
   
   
   
   
4. Separately crumble the greens and hot red pepper. Here you can add any spices you like. Now send it all to the rice stuffing. Don't forget to stir up to a homogeneous mass. You can try the filling at this stage to taste (may have to salt a little). Move the filling to a separate container.
   
   
   
   
5. Cut the zucchini into a kind of "barrels". Then remove the middle, leaving around the edges about 0.5 centimeters. You can leave a bottom, but in this case, you will have to spend more time cleaning zucchini.
   
   
   
   
6. Half the insides of zucchini finely cut and add to the rice filling. Now fill the barrels with filling. Place the filled zucchini in a multicooker, pour 50-100 ml of water and bake for 25 minutes until ready.
   
   
   
   

By the way, instead of water before the final stage of cooking, you can add a couple of spoons of sour cream or pour a little tomato juice or tomato paste. The more fluids added, the more gravy will be.

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Such baked stuffed zucchini are very appetizing and smell delicious. Moreover, you can stuff them almost anything, so the necessary products will definitely be at hand. Bon appetit!