Pumpkin stuffed with cheese

Pumpkin stuffed with cheese

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Wash the zucchini well and then cut in half lengthwise.

Spoon the inside with a spoon, then chop.

In a frying pan put the olive oil, add the chopped onion and garlic, and the core of the zucchini, put two or three tablespoons of water and let it simmer, lower covering the bowl.

Keep on the fire until it softens well, about 6 minutes at Zepter in my case. Cool the composition slightly and add 3 tablespoons of sour cream and salt to taste. With this we fill each zucchini halfway, and then sprinkle the cheese and cheese after inspiration.

Mix the 5 eggs in a bowl with the 5 tablespoons of sour cream, flour, salt and chopped dill. Lightly pour the sauce into the pan, taking care to put the sauce on top of them. We also put Parmesan cheese and bake the zucchini at 200 degrees or on the au gratin program until they brown nicely (I kept them for about 35 minutes). Very, very tasty!

Appetizer check with pumpkin and cheese

Here is a special recipe: Appetizer cake with pumpkin and cheese. Sidy's recipe sent.

2-3 zucchini
150 g sheep case
150 g of cow's milk
3 eggs
250 g flour
200 ml of milk
1 sachet of dry yeast (baking powder)
3 tablespoons olive oil
1 boiled carrot (longer)
3 green onions
green dill

Method of preparation

We clean the pumpkins and then we grate them on the grater with big holes. We need about 500 g of grated pumpkin.
We grate the cheeses with the same grater.
Separate the egg whites from the yolks, add a pinch of salt and mix the egg whites until they froth.
Beat the yolks well with the olive oil and gradually add the flour and milk, adding in the meantime the yeast or baking powder that you have around the house.
Mix with a spatula to blend well.
Finely chop the green onion, with all the green leaves. Chop the green dill, then add them to the composition. We match the taste of salt and pepper.
We take a cake form that we cover with baking paper greased with butter and we pour half of the composition.
Place the boiled carrot given through the flour, in the middle of the cake, horizontally and pour the remaining composition over it.
Put the cake tray in the preheated oven at 160 degrees C, until nicely browned on top, about 50 minutes.
After it is baked, we let it rest in the tray for about 10 minutes, then we take it out and we can slice it.
It can be served both hot and cold.
If it is cold, it can be served with a dill sauce with sour cream.

Ingredients for the recipe for pumpkin stuffed with couscous

  • 6 zucchini
  • 1 onion
  • 1 green pepper
  • 1 clove garlic
  • 1 carrot
  • the core of the pumpkin
  • salt and pepper to taste
  • 200 g couscous
  • 100 ml of tomato juice
  • fresh parsley
  • 50 ml extra virgin olive oil

Place the composition in a tray (21 & # 21521 cm), place sliced ​​mozzarella and sprinkle pecorino on top.

Bake for 35 minutes at 180 ° C. It can be served warm but also cold, it is just as tasty. Enjoy!

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Simple recipe for baked pumpkin stuffed with cheese and olives

Because we often wonder what else to prepare from pumpkin, here is a simple recipe for baked pumpkin stuffed with cheese and olives!

baked pumpkin stuffed with cheese and olives

Because we often wonder what else to prepare from pumpkin, here is a simple recipe for baked pumpkin stuffed with cheese and olives!

Simple recipe for baked pumpkin stuffed with cheese and olives - Ingredients

  • 2 zucchini
  • 100 g br & acircnză telemea
  • 200 g fresh cheese, cow dung
  • 100 g mozzarella
  • 50 g olives without seeds
  • 2 eggs
  • Cherry tomatoes
  • 1 cube of butter
  • 1 clove of garlic
  • salt and pepper
  • pepper
  • basil leaves
  • 2 sprigs of thyme

Simple recipe for baked pumpkin stuffed with cheese and olives - Preparation

Wash well courgettes, cut & icircn in halves, transversely and hollow inside, leaving & acircnd edges of about 5-6 mm.

Middle courgettes hollow, finely chop, drain the liquid and fry in butter and icircn melted butter, & icirc together with a clove of garlic, grated. Add a few finely chopped basil leaves and leave to cool. Then mix with br & acircnzeturile edge & acircmate with a fork. Add slices of olives and season the mixture with salt and pepper to taste.

With this mixture, fill the pumpkins and put them in the oven, in a tray lined with baking paper. Place & icircn tray and twigs of Cherry tomatoes and twigs of thyme. Leave in the oven for 15-20 minutes at 190 degrees.

the delicious pumpkin stuffed with cheese and olives they are served with ripe tomatoes.

Also in the category of simple and delicious summer recipes, you can also prepare the recipe Eggplant with garlic and greens, in the oven.

Zucchini with three types of baked cheese are prepared in a maximum of 30 minutes and are perfect for a light summer dinner.

Simple recipe, easy to make, zucchini with baked cheeses are tasty, with perfect texture, without being soft and losing their taste. This recipe for these zucchini with baked cheeses is as simple as it turns out to be. There is nothing more pleasant than having a plate of vegetables au gratin with the most delicious cheeses.

To get a delicious recipe for baked pumpkin cheese you need to keep in mind a few tips:

  • 1. they will not jump because in this way the water is removed and they become too soft
  • 2. do not put crowded in the tray
  • 3. Do not cut very small pieces. Depending on their size, if they are cut in half lengthwise, they can be left whole (in the case of small ones), then in halves or quarters.

You can use local zucchini, but those with dark green or yellow skin (zucchini) are also delicious.

Baked pumpkin cheeses smell extraordinarily good when taken out of the oven. They are delicious hot.

If you are a pumpkin lover I invite you click here to be directed to my collection of pumpkin recipes.

You will find 8 recipes for pumpkin soups and broths, other recipes for boiled pumpkin (goat pumpkin or boats filled with rice and tomatoes), pizza recipes, muffins, meatballs, stuffing and much more.

Now I leave the list of ingredients and how to prepare for baked pumpkin cheese:


pumpkins / zucchini small-medium (young)

grated mozzarella cheese

To prepare the zucchini with three types of cheese, I cut the ends of the pumpkins, then I cut them in half lengthwise. I sprinkled pepper and olive oil and baked them for 5 minutes in the preheated oven at 200 ° C. I then took them out, sprinkled a little garlic in the press, sprinkled with a little oil and continued to cook for another 5 minutes.

During this time I grated mozzarella and emmetaler cheese and mixed it with parmesan, salt and chopped green parsley.

I took out the zucchini, covered them with cheese and continued to bake them for 10-15 minutes, until the cheese was lightly browned, and the zucchini became slightly soft (do not leave them until they become very soft).

When I took them out of the oven, I added a little finely grated Parmesan cheese and ate them with great appetite.

Recipes and dumplings stuffed with cheese and zucchini & # 8211 Ingredients

  • For the dough:
  • 1 or
  • 125 gr butter
  • 100 ml of cold water
  • about 350 gr of flour
  • 1 teaspoon of salt
  • For filling:
  • 1 small, grated zucchini
  • 100 gr of Telemea cheese, salted
  • 200 gr fresh cottage cheese
  • 1 cube of butter
  • 1/2 teaspoon oil
  • 2-3 slices of donuts in vinegar
  • a few sprigs of green dill
  • 2-3 basil leaves
  • 1 clove of garlic

Baked stuffed pumpkin recipe

Make the stuffed zucchini in the oven It's not difficult , in less than an hour, including cooking, we are able to prepare this recipe, which can be served both as an appetizer and as a side dish. It is one of the most classic recipes to make with pumpkin.

The stuffed zucchini can be made starting from the classic elongated zucchini , such as Romanesco or the Genoese pumpkin. In this case, it is better to choose a medium size: the smaller ones would not be very roomy, while the large fruits are often bitter. The long pumpkin is cut in half and dug "a boat". Alternative, you can also use round pumpkin , which involves slightly longer cooking times in the oven and have a smaller upper surface to brown.

In the ham version, the procedure is simple: wash the pumpkins, cut them and cut them in half to obtain two cylinders. Blanch the zucchini in plenty of salted water for 5 minutes, then drain and allow to cool.

Once cold, cut them in half length and, with a teaspoon, empty the central part. In practice, we get boats ready to fill. Put the taken internal pulp in a mixer together with the cooked ham, egg and parmesan and mix until a homogeneous mixture is obtained which will act as filling .

Use the ham filling to fill the pumpkins , sprinkle with pepper to taste, then bake in a ventilated oven at 180 ° C for about 25-30 minutes or, in any case, until au gratin.

Pumpkin variants with ham

Like many recipes, ham-filled pumpkins can be easily customized with flavors or by adding other ingredients, just add the desired enrichment to the filling blender, we give you some ideas.

  • Dried tomatoes . You can enrich the stuffed pumpkin filling by adding some dried tomatoes in oil.
  • Pecorino cheese. If you love stronger flavors, you can replace half a parmesan with just as much grated pecorino.
  • Garlic and flavors. If you want a more intense flavor, you can add half a clove of garlic and a few fresh basil leaves to the ham filling.

Baked Pumpkin Cheese & # 8211 Boats & # 8211 Stuffed Pumpkin

Baked cheese with pumpkin & # 8211 boats & # 8211 stuffed pumpkin. Pumpkin au gratin or zucchini stuffed with cheese. I really like zucchini and zucchini and all summer I keep cooking them in various variants: bread, gratin, stuffed, grilled, ratatouille, etc. One of the combinations listed is the one that includes the cheese filling. Easy to do da capo al fine. Do not throw anything & # 8211 bake and the hollowed cores of zucchini!

Pumpkins are cheap in summer and many people love them. There are many pumpkin recipes or zucchini but these baked pumpkin cheese & # 8211 boats they are extra tasty and easy to prepare. Gratinated zucchini, stuffed with cheese they are done quickly. I can be a taste hot or a main course.

The cheese filling can be a mix of classic cow's cheese with salted telemea or bellows cheese. Chopped greens (parsley or dill) and green onion or green garlic cloves give them a special flavor.

Classic zucchini (light green) are slightly waterier than zucchini (dark green peel). For this reason I prefer the latter.

I do in the summer too Pumpkin cream soup with crispy croutons and baked pumpkin chips & # 8211 recipe here.

Baked stuffed zucchini can also be made with meat (as well as stuffed peppers) but also with vegetables and cheese & # 8211 see the recipe here.

From the quantities below it results approx. 4 servings of baked pumpkin cheese & # 8211 boats.

  • 3 large capsicums
  • 100 g old telemea (cow or sheep)
  • 100 g mascarpone
  • 100 g of cottage cheese
  • ½ parsley link
  • 1 teaspoon granulated garlic
  • 1 hot pepper, optional
  • 2 tablespoons olive oil
  • pepper
  • salt

Wash the peppers, cut them in half, lengthwise, keeping the tail. Removes seeds and nerves. Grate the Telemea cheese, then combine it with the cottage cheese and mascarpone. Season with salt (keep in mind that the telemeau is salty), pepper and granulated garlic and add chopped parsley and, if you wish, slices of hot pepper.

Homogenize and fill the pepper halves with this mixture. Put the peppers in a pan greased with a little oil, sprinkle with olive oil and bake on medium heat for 15-20 minutes, until lightly browned. Serve hot, with sticks or toast.

Video: κολοκυθοανθοί γεμιστοί με ρύζι cuzinagias pumpkin flowers stuffed with rice εύκολη (May 2022).