Stuffed Zucchini & Eggplant
Stuffed Zucchini & Eggplant

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, stuffed zucchini & eggplant. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Holy smokes, this is truly Lebanese comfort food! Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese.

Stuffed Zucchini & Eggplant is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Stuffed Zucchini & Eggplant is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook stuffed zucchini & eggplant using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Stuffed Zucchini & Eggplant:
  1. Take 2 kg Zucchini
  2. Get 1/2 kg eggplant
  3. Make ready 2 1/2 cup short \ round grain rice (washed & drained)
  4. Prepare 250 g. Minced meat
  5. Prepare 1 onion finely chopped
  6. Take 12 garlic cloves minced
  7. Get 1 liter tomato sauce(juice)
  8. Get 2 tbsp dry mints
  9. Make ready to taste Salt
  10. Take 1/2 tbsp 7 spices
  11. Get Lemon juice
  12. Make ready 1 tbsp vegetable oil

Fresh zucchini is topped with breadcrumbs, parmesan, garlic and herbs. Mixed with melted butter, this is the perfect oven baked Zucchini recipe to make! Tender crisp with every mouth-watering bite. Stuffed zucchini flowers are one of Italy's most graceful and elegant street foods.

Steps to make Stuffed Zucchini & Eggplant:
  1. Filling preparation : in a bowl add rice,meat, chopped onion, 1 tsp dry mints, 1 tbsp lemon juice, salt, 7 spices, oil, 1tsp tomato paste, mix very well untill all ingredients, homogeniz,
  2. Wash Zucchini, trim top of zucchini and the end. Hollow zucchini, untill it is medium thick or more thin as desired
  3. Wash eggplant, trim the top, hollow completely untill it is so thin, soak every fineshed eggplant in salted water
  4. Zucchini & eggplant are ready now, start filling zucchini with rice meat mixture, don't fill it to the top just ¾ of it.
  5. Remove every eggplant from water, drain and then fill with rice meat mixture, to the top, roll the eggplant with two fingers and remove extra filling
  6. In a large deep pot, line up Zucchini & egg plant, add tomato sauce to almost cover them, add salt, 1 tsp dry mints, and minced garlic, cover the pot
  7. Pot on medium high heat, bring to a boil,and leave on low heat for about one hour, or untill well done
  8. Before turning off fire in 5 minutes add lemon juice (to taste)
  9. Remove from heat, pour the sauce in sauce bowl, and zucchini and Eggplant in serving dish
  10. Serve hot with its sauce

Tender crisp with every mouth-watering bite. Stuffed zucchini flowers are one of Italy's most graceful and elegant street foods. The soft filling is enwrapped and protected by a deliciously crisp outer surface which, when bitten into, reveals a centre of authentic, heavenly flavour! Stuffed full of bacon, cheese, mushroom and tomato these zucchini are then topped with a little more mature cheese for extra cheesy goodness! Stuffed zucchini—a hearty and nutritious vegetarian dish—is perfect for fall.

So that’s going to wrap this up for this special food stuffed zucchini & eggplant recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!