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Hearty zucchini rolls: how to quickly cut a vegetable for a dish

Kateryna YagovychLS Food
Recipe for a dish of zucchini
Recipe for hearty zucchini rolls. Source: cleanfoodcrush.com

Zucchini season is in full swing. This vegetable is quite budget-friendly and versatile, so it's worth using it extensively in the preparation of various dishes. For example, hearty rolls. To make the zucchini slices uniform and thin, you can cut them with a regular vegetable peeler.

The idea of making hearty zucchini rolls was published on the Instagram page of food blogger Halyna (cooking_with_gala).

Hearty zucchini rolls: how to quickly cut a vegetable for a dish

Ingredients:

  • Zucchini – 2 pcs

For the filling:

  • minced meat – 200 g
  • rice – 50 g
  • onion – 1 pc
  • carrots – 1 pc
  • salt – 1/2 tsp
  • black pepper – 1/8 tsp
  • red pepper – 1/8 tsp
  • smoked paprika – 1/2 tsp
Hearty zucchini rolls: how to quickly cut a vegetable for a dish

Ingredients for the sauce:

  • stewed carrots with onions – 1/2 tsp
  • tomatoes – 1 pc
  • tomato paste – 40 g
  • salt – 1/2 tsp
  • smoked paprika – 1/2 tsp
  • black pepper – 1/8 tsp
  • red pepper – 1/8 tsp
  • granulated garlic – 1/4 tsp
  • water – 150 ml
Hearty zucchini rolls: how to quickly cut a vegetable for a dish

Method of preparation:

1. Cut the zucchini into slices.

Hearty zucchini rolls: how to quickly cut a vegetable for a dish

2. Stew the onions and carrots and divide them into two parts: add one to the filling and the other to the sauce.

3. Boil the rice until almost tender.

4. Combine all the ingredients of the filling.

Hearty zucchini rolls: how to quickly cut a vegetable for a dish

5. Put the filling (1 tsp) in each zucchini slice and roll it up.

6. Put into the baking dish.

Hearty zucchini rolls: how to quickly cut a vegetable for a dish

7. Combine all the ingredients of the sauce and pour into the mold, cover with foil. Bake for 190/60 minutes, remove the foil 30 minutes before the end of cooking.

8. Sprinkle with parmesan and dill when serving.

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