How to make Stuffed Zucchini -
Green and yellow zucchini stuffed with mutton mince and rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Green Zucchini (हरी ज़ुकीनी), Rice Soaked
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Stuffed Zucchini checkout Baked Vegetable Cannelloni. You can also find more Main Course Vegetarian recipes like Marrakesh Stew Chatpate Aloo Matar Aur Mangodi Ki Sabzi Vegetable Balls in Tomato Sauce
Stuffed Zucchini Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stuffed Zucchini Recipe
Green Zucchini 1 medium
Rice Soaked 1 medium
Olive oil 1 tablespoon
Eggplant 1 small
Garlic crushed 1 teaspoon
Tomato finely chopped 3/4 cup
Mutton mince 250 grams
Rice soaked 3 tablespoons
Salt to taste
All spice powder 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Butter 1 tablespoon
Cinnamon powder 1/4 teaspoon
Method
Step 1
Heat olive oil in a non-stick pan.
Step 2
Halve green and yellow zucchini and scoop out from the centre to make a hollow. Halve eggplant and scoop out from the centre to make a hollow.
Step 3
Add garlic to the pan and sauté for half a minute. Add half the tomatoes and ½ cup water and mix well. Cover and cook till the tomatoes are soft.
Step 4
Mix mutton mince and rice in a bowl. Add salt, ¼ tsp all spice powder and mix well. Add remaining tomatoes, ¼ tsp pepper powder and mix again.
Step 5
Stuff the hollowed zucchini and eggplant with mutton-rice mixture.
Step 6
Add butter to the pan. Add cinnamon powder, remaining all spice powder, remaining pepper powder, salt and mix well. Place stuffed zucchini and eggplant in the pan. Add 2 cups water. Cover and cook on medium heat till the rice and mutton are fully done.
Step 7
Transfer onto a serving platter and serve immediately.
Nutrition Info
Calories : 984 Kcal
Carbohydrates : 52.9 gm
Protein : 54.9 gm
Fat : 61.4 gm
Other : Zinc- 2.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
