Cheese Stuffed Zucchini Boats

Steps

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  1. Wash the zucchini and cut off the tails. Cut the vegetables along into halves. Using a teaspoon, remove the flesh from the zucchini, forming boats with sides of 1 cm thickness.
  
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  2. Peel onions and cut into small cubes. Put the vegetables in a deep frying pan with pre-heated vegetable oil. Stir periodically and brown onions until a light golden brown.
  
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  3. Cut the left zucchini flesh into small cubes and add it to the browned onions in the frying pan. Stir and continue to fry the vegetables together for another 3-5 minutes.
  
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  4. Boil hard the chicken eggs, chill, peel from the shell and cut into small cubes. Put the crushed eggs in a deep salad bowl.
  
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  5. Wash fresh tomato and cut it into small cubes, removing the peduncle. Add the crushed tomato to the boiled eggs.
  
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  6. Next, add browned vegetables cooled to room temperature to the filling.
  
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  7. In the received mixture, let’s add several tablespoons of sour cream, salt and seasonings to taste, so that the zucchini baked with cheese becomes more fragrant. Mix the filling until homogeneous consistence.
  
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  8. Transfer the zucchini boats on a heat-resistant form for baking. Fill our blanks with a tasty filling from eggs and vegetables.
  
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  9. Grate hard cheese on a large grater. Evenly distribute grated cheese over the filling.
  
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  10. Bake zucchini boats with cheese in the oven for 20-25 minutes at a temperature of 180 degrees. During this time, the zucchini must be fully prepared, and the cheese from above melts and reddens.
  
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  11. Serve the finished dish in hot, decorated with fresh greenery.
  
  Bon Appetite!