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The pumpkins are washed, cut in 2 lengthwise and with the help of a teaspoon we remove the seeds, forming some boats. It is left to drain.
Chop the meat, then mix it with the chopped parsley, egg, grated carrot, salt, pepper and a little dried basil.
Heat the onion a little in oil, add 100 ml of tomato juice and washed rice. Let it boil until the sauce decreases. Leave to cool, then mix with the minced meat. With this mixture we fill the pumpkin boats. Cover with tomato slices and sprinkle with thyme.
Place the zucchini in a tray (if we do not have a large bowl with a lid), add a cup of water and the rest of the tomato juice, cover the tray with aluminum foil and bake for about 40 minutes.
Serve with sour cream.
Zucchini stuffed with minced meat and tomato sauce - in the oven
Zucchini stuffed with minced meat and tomato sauce - in the oven. Baked pumpkin boats. Baked pumpkin recipe stuffed with pork, beef, chicken, lamb, etc. How to make pumpkin stuffed with minced meat and tomato sauce? How do you peel pumpkins? Recipes with pumpkin.
This recipe for pumpkin stuffed with minced meat is an old, very simple one. It is part of the series of stuffed vegetables and then baked in the pan, in the oven. The minced meat filling is tender and flavorful and the surrounding sauce is extremely tasty.
There are many recipes with zucchini (or zucchini) because Romanians love this summer vegetable. From breaded or au gratin pumpkins to those stuffed with cheese, vegetables or meat and reaching low food, zacusca or even pumpkin jam. I will leave you all these recipes at the end of the article.
In summer we have many vegetables available so we can change the zucchini in the recipe with eggplant, tomatoes, onions, goulash, etc. Here, for example, are some eggplant stuffed with meat - the recipe here.
The fillets for filling must be smaller and fragile, without thick filaments or seeds. Minced meat is better to be fatter because the fat gives it the expected tenderness. I use minced pork at home and I make it from a mix of 2/3 leg and 1/3 fatter meat (pork breast). But you can also use a mix of pork with beef or even some minced chicken legs (with skin on everything). I do not recommend chicken breast because it is too weak and the meat will come out dry.
The composition of minced meat for stuffing is simple, as for meatballs but without egg! The egg strengthens the filling and there is no danger of it disintegrating because it will be placed in the hollow boats in the pumpkin. The breadcrumbs soaked in water and then lightly squeezed also give tenderness to the minced meat. Also, the hollowed core of the pumpkin can be chopped from the knife and then sautéed with a little butter to soften, to be added to the composition. I set it aside for a summer soup.
The seasoning is up to you. I put onions, garlic, dried thyme, salt, pepper and a little paprika (for color). Here you see exactly how to make meatballs, according to my mother's recipe.
I give you the quantities for 4 servings of pumpkin stuffed with minced meat and tomato sauce.
