Stuffed Squashes or Zuchinis are an excellent option for any diet. Also, if you replace meat with mushrooms and other veggies, you get a delicious veggie recipe for a non-meat day.
A little work, but it tastes so good!
Ingredients for 8 portions
8 shorter, rounder zucchinis or squashes (or 4 thick long zucchini or squashes cut in half)
1 pound ground meat. Any meat will do, best results with a mixture of pork and beef
2 spoons of rice
1 small carrot finely grated
2 medium sized onions, finely chopped
1 cup of thick tomato juice or two spoons of tomato paste
1 teaspoon table salt
1 pinch of ground black pepper
2 spoons of your favorite herbs. I like parsley or dill
4 spoons vegetable oil
1 spoon paprika powder or a bell pepper finely chopped
Serve each zucchini on a plate with 1-2 spoons of the sauce and, optionally, 1-2 spoons of yogurt on top. Decorate with some green herb.
Tips & Tricks
– If you’re left with some meat mixture, stuff some tomatoes (scoop out the pulp) or some bell peppers (from which you’ve removed the seeds) and add them to the pot. Put a slice of tomato as a “lid” on top of the tomato or bell pepper.
Actually, during summer, I replace sometimes half of the squash with tomatoes and green bell peppers or “paprika” peppers. I add the pulp of the tomatoes to the meat mixture and use less tomato juice or paste.
– Another option. If you’re left with some meat mixture: add an egg, mix well, form balls, boil them on low heat and add them to any soup.
This dish can be easily made into a veggie recipe
Instead of meat, use rice, the pulp of the squash and a handful of mushrooms. Boil half a cup of rice in 3 cups of water till the grain doubles in size, cover and set aside to cool.
Stir-fry the mushrooms and the pulp of the squash to remove water.
You might want to add some more vegetables to the mixture. Use your imagination and what you can find in the fridge.
Mix rice and fried vegetables, fill squashes a.s.o.
If you’re left with some of the rice mixture, add a bit of tomato paste and stew for 10 minutes in low heat. There, you have also a tasty veggie pilaf for the next day menu.