Description
Once saw a similar snack at the Y. Vysotskaya, but there the filling was declared the artichokes, but they are not... so I decided to repeat with his addition: bell peppers, cucumbers and soft cheese. Turned gently and very tasty with parmesano crust. Yes, this filling you can stuff tomatoes, or simply spread with croutons and bake is not required.
Ingredients
-
Zucchini
2 piece
-
Cheese
150 g
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Cheese
2 Tbsp
-
Garlic
2 tooth
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Bow white
0.25 piece
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Rosemary
7 pinch
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Marjoram
7 pinch
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Salt
-
Black pepper
-
Soy sauce
2 Tbsp
-
Pepper
0.5 piece
-
Gherkins
5 piece
-
Olive oil
2 Tbsp
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Parmesan
1 handful
Cooking
Need young elongated zucchini. With fat is not as interesting look.
Cut into bars roughly the same height.
Prepare a baking dish, cover it with foil.
Thin with a teaspoon scoop out the flesh without reaching the bottom.
Then I'll show you where to use it, don't throw away!
Brush with olive oil inside the barrels.
Then soy sauce.
I used Kikkoman "Natural".
Sprinkle inside of each with a pinch of rosemary. Send in the oven at 180*.
For the filling salad white onion chopped finely. From this type of onions I'm not crying for some reason, like from a nuclear bulb.
To connect with onion cheese.
Pickles finely chop. The original had artichokes.
Pour the cottage cheese.
Crush the garlic.
Sweet pepper too.
Transfer to the stuffing.
For a bunch I took the cream cheese without additives.
A couple of spoonfuls is enough.
Add any herbs. I have marjoram.
Salt, pepper to taste, stir.
10 minutes to get the barrels out of the oven.
Fill firmly with stuffing.
Bake again for approximately the same time. The original filling was not baked.
At this time, finely grate the cheese. I have a Parmesan of Lithuanian origin.
Remove and sprinkle thickly with cheese and a barrel. The original cheese was inside the filling.
Bake till crust.
To move to the table in foil.
To serve warm, but cold also be delicious.
Two types of melted cheese really complement the vegetables and cheese based.
Try, as a treat!
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