Here are the balls of pumpkins I told you about yesterday. They are visually perfect, one's appetite is whetted when they see the cute balls on the table. It's also very pleasant to do, but I have bad news for you, it's a bit of a pain. Its flavor is not the kind of pumpkin we are used to, at first I thought it was my fault, or when I added it, but when I ate the bottom of the pumpkin, it was obvious that the bitterness came from the pumpkin. Since it was more than the stuffing I made, I added 2-3 small eggplants from the garden and cooked them together, I think they turned out sweeter. Now, are these pumpkins in general like this, or are the only pumpkins I bought bitter? I don't know because this was my first try. I would appreciate if there are friends who have tried it before and if they inform me. Love…
Ingredients for Stuffed Zucchini Recipe
- 5 balls of zucchini
- 1 medium onion
- 1 cups of rice
- 1 tea glass of olive oil
- 1 pieces of tomato
- Half a pack of peanuts
- 3-4 tablespoons of raisins
- half a lemon
- dry mint
- stuffed spring
- cinnamon
- black pepper
- sugar and salt
How to Make Stuffed Balls of Zucchini Recipe?
- Chop the onion and tomato a little finer than the food grade (you can pass the tomato through the rondo if you want).
- Put olive oil in a small saucepan, add the chopped onions and salt, and fry them until they turn slightly pink.
- Add tomatoes, rice, peanuts, raisins and any spices you like to the pinking onions.
- Fry the rice until it turns slightly transparent and remove from the heat.
- Wash the zucchini, peel the variegated leaves with a vegetable peeler, cut the stems 2-3 cm from below.
- Do not get too close to the shells, rub the inside of the pumpkins with a very small amount of salt and fill the stuffing mortar you have prepared.
- Arrange in the pan without leaving too much space (you can fill in eggplant and pepper with the remaining mortar).
- Add enough water to just cover half of the lids, you can add 1-2 tablespoons of olive oil to the water.
- Approximately 25 min. cook it but check the rice before taking it off the stove.
- Take the cooked zucchini on a serving plate, serve with plenty of dill and lemon.