Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cheese stuffed zucchini in tomato broth. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Hollowed out zucchini halves are natural vessels for a simple onion, tomato and zucchini filling.
Cheese Stuffed Zucchini in Tomato Broth is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Cheese Stuffed Zucchini in Tomato Broth is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook cheese stuffed zucchini in tomato broth using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Cheese Stuffed Zucchini in Tomato Broth:
- Take 2 small zucchini or squash
- Get 1 Block White Cheese (Mozzarella, Queso Fresco, Parmesan)
- Take 4 Eggs, Separated
- Get 1 (15 oz) Can Tomato Sauce
- Make ready 1/2 Onion
- Take 4 Cloves Garlic
- Take 1 Box Chicken Broth
- Get Optional Chicken Boullion
- Prepare Oil for frying
- Prepare 1 cup flour
How to make Middle Eastern, Lebanese Stuffed Zucchini in Tomato Sauce. Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken. The vegetables are baked with fresh tomatoes and a melty cheese topping. Add this recipe for tasty cheese-topped zucchini and tomatoes to your dinner repertoire.
Steps to make Cheese Stuffed Zucchini in Tomato Broth:
- Wash and slice zucchinis into 1cm slices
- Slice cheese to same size as zucchini and layer into sandwiches
- Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside
- In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks
- Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown
- Set fried zucchini on paper towels while you make the sauce
- In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy
- Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes
- Add chicken broth and bouillon to pot with tomato puree. Bring to a boil
- Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low
- Serve with rice or beans or just by themselves
It is an excellent side dish, especially if you have a garden with an. Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture. In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.
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