Description
Zucchini stuffed with bell pepper, in delicate milk-cheese filling. This year we gathered at the cottage over 80!!! lbs. of zucchini and squash, I fed them to all employees and made them all known to me ways! This dish can be eaten alone, as a garnish for any meat, I like the combination with pasta.
Ingredients
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Zucchini
3 piece
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Pepper
3 piece
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Onion
1 piece
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Garlic
1 tooth
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Vegetable oil
3 Tbsp
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Milk
100 ml
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Cheese
200 g
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Greens
Cooking
The products that we need - I took a young medium-sized zucchini and summer squash, so the milk and cheese reduced by half, not spent 1 half zucchini and green pepper. The first thing we put in a large pot boil water for blanching halves and turn on to heat up the oven to 220 deg
Two peeled zucchini boats and make them blanchere-drop in boiling water for 3min. More impossible, as the boat will fall apart. If You have zucchini "aged" then you need to blanch it a bit longer!
On Rast. passeruem oil until translucent (do not fry!) finely chopped onions and garlic
Transparent to the onions add the finely chopped bell pepper (I left 2 pieces) and the remaining zucchini (I used 1 half). Simmer for 5-7 minutes
Heat milk until hot (to where convenient)
Sliced melted cheese dissolved in hot milk, it is likely that until complete dissolution will need to heat the water solubility of cheese vary greatly depending on the manufacturer.
Blanched boats put in greased with a thin layer of oil form, extinguished vegetables, add fresh herbs
Filling fill the boat, and filling the rest of the spread next
Pour all the milk-cream mixture and put it into the preheated oven for 15 minutes.
Our boats are ready
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