Stuffed zucchini in the form of boats, covered with a golden crust, look very appetizing and festive. To cook them, everyone the zucchini is cut in half and peeled of the pulp that goes on cooking toppings. In addition to vegetables, the filling is also placed ground almonds, breadcrumbs, grated parmesan and fatty cream, which after cooking in a pan add to the whole mass amazing texture and creamy taste. Bake stuffed boats in the oven in a water bath, and a few minutes before ready to fry their tops in grill mode.
Recipe author – Mary Sue Millikan and Susan Feniger (Mary Sue Milliken and Susan Feniger) – American chefs, restaurateurs, authors of cookbooks, as well as radio and television hosts specializing in latin american cuisine
Time: 1 hour. 45 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large sturdy zucchini, unpeeled
- 2 tbsp. l (30 gr.) Butter
- 3/4 Art. ground almonds
- 0.5 tbsp. fat cream
- 1 tsp salt
- 0.5 tsp ground black pepper
- 3/4 Art. parmesan cheese
- 1/4 Art. small breadcrumbs
Recipes with similar ingredients: zucchini, butter, almonds, cream, parmesan cheese, breadcrumbs
Recipe preparation:
- Cut off the ends of the zucchini and discard. Working with the 3 widest zucchini, cut them across into pieces of 5 cm. Using scoop out a small spoon or spoon for watermelon from each piece pulp with seeds, leaving a thin base in the form of a boat. Put the squash pulp in the food processor.
- Coarsely chop the remaining zucchini. Add to food processor and chop so that the zucchini is sliced.
- In a medium-sized pan, bring salted to a boil water. Blanch the zucchini until they begin to soften, about 2 minutes. Immediately transfer to a bowl of ice water. Drain and spread the squash flat side down on a large form for baking or baking sheet.
- Preheat the oven to 190 ° C.
- In a medium-sized frying pan over medium heat, melt butter. Add deferred chopped zucchini and fry until liquid evaporates, about 15 minutes. Stir in the almonds, sauté for 1 minute, then add the cream, salt and black pepper. Bring to a boil. Cook until the cream thickens, about 3 minutes. Add 0.5 tbsp. Parmesan and breadcrumbs. Remove from heat and mix until smooth.
- Spoon or using a pastry bag with a simple round fill the boats with a creamy mixture. In the form in which stand full boats, pour boiling water so that the water rises about 0.5 cm. height of the boats. Bake in a water bath in oven for 15 minutes.
- Preheat the oven in grill mode. Sprinkle the remaining boats parmesan and roast in the oven until golden brown, about 1 minutes. Serve immediately.
