How To Cook Stuffed Zucchini With Buckwheat And Eggplant - Recipe
Author: Mark Velov
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed zucchini with buckwheat and eggplant". Delicious recipe.
Required products :
1 zucchini
1/2 red onion
1 eggplant
1/2 sweet pepper
2 tablespoons vegetable oil
2 tablespoons boiled buckwheat
1 tablespoon sour cream
salt to taste
Method of preparation :
Dice onion and eggplant (onion - smaller, eggplant larger).
Heat the oil in a pan and add the onion.
Then the eggplants, add salt.
Add the chopped pepper and let the vegetables cook until soft.
Then put in the pan and cooked buckwheat. Stir.
The last is the sour cream.
The filling is ready.
Wash the zucchini, cut into 3 parts.
Using a spoon, carve the inside, as the "bowls" should have a bottom, take this into account when carving.
Fill them with a mixture of buckwheat and vegetables, place in a pan. Pour a little water on the bottom and place in the oven for 25-30 minutes to bake.
Enjoy your meal!
- Buckwheat soup with tomatoes and eggplant
- Summer pot with eggplant, zucchini and tomatoes
- Vegetable casserole
- Pasta with vegetable sauce
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