Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed zucchini and eggplant in tomato sauce is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Stuffed zucchini and eggplant in tomato sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
Add the tomatoes, tomato paste, parsley and garlic into a blender and make a smooth paste. Add the eggplants, zucchini, potatoes and peppers to a large tray. Stuffed zucchini and eggplant in tomato sauce.
To get started with this recipe, we have to first prepare a few components. You can cook stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Take 1 kilogram zucchini medium size
- Get 500 grams eggplant small size
- Take Filling
- Take 300 grams minced meat
- Make ready 1 1/2 cup Egyptian rice
- Get 1 tbs margarine
- Prepare 1 1/2 tsp salt
- Prepare 1/2 tsp spices(7spices)
- Get Sauce
- Take 1 liter crushed tomatos
- Prepare 1 tsp salt
- Get 1/2 tsp spices (7spices)
- Make ready 4 cups water
If you are not a fan of one or the other you can make this dish with only squash or only eggplant. Many prepared foods have twice as much sodium. Frying the shells in a little olive or other oil produces fork tender stuffed eggplant and zucchini. Roll into a coil and place each seam-side down in the dish as you go.
Instructions to make Stuffed zucchini and eggplant in tomato sauce:
- Cut off the zucchini stalks, then slice off the dried tips at bothends
- Cut off the eggplant stalks
- Carrefully hollow out the zucchini and eggplant
- From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
- Wash the zucchini and eggplant
- Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well
- Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
- Sauce preparation:
in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants
- Cover the pot, leave aside till it boils again
- Take off the cover and cook on medium heat till its well done
- Estimated time is 15 to 30 minutes
- Note:
Eggplant may be fully cooked before zucchini. Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked.
- Served hot
- Made by: Fatima Adra
Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly. Zucchini in tomato sauce, a quick and simple recipe to make at home in summer: super simple and delicious, it's a speedy solution for lunch or dinner and if there are any leftovers they can be used as a pasta sauce. Stuffed Zucchini with Beef and Mozzarella Cheese filled with seasoned ground beef and tomato sauce then topped with two types of cheeses and baked till bubbly. This is the perfect low carb recipe to make when your garden is overflowing with zucchini this summer. Trim ends from zucchini and slice in half, lengthwise.
So that is going to wrap it up for this special food stuffed zucchini and eggplant in tomato sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
