How to cook stuffed patissons

Stuffed patissons

Squash with stuffing

I was presented with several small squash - vegetables that look like miniature saucepans, flying saucers or a spinning top with a wavy edge.

And I thought about what would be so interesting to cook from patissons, which taste like zucchini, but, in fact, are a kind of pumpkin. And, as a result, I baked squash in the oven, filling them with minced rice, vegetables and pieces of brisket. It turned out very tasty. And since the minced meat remained, I cooked stuffed zucchini with it.

I warn you: these recipes are designed for young vegetables with a thin skin and tender flesh. Larger zucchini should be pre-boiled in salted water until half cooked - as in.

What you need for squash with stuffing

Squash

  • Squash - 500 g;
  • Rice - 50 g;
  • Water - about 1/2 cup;
  • Onion - 1 (small);
  • Garlic - 1 clove;
  • Vegetable oil - 2 tablespoons;
  • Brisket or ham (you can put raw minced meat) - 50 g;
  • Hard cheese - 50 g;
  • Dill - 2-3 sprigs;
  • Ground black pepper - ¼ teaspoon;
  • Mayonnaise - 1 tablespoon;
  • Salt - as much as you want.

How to cook stuffed patissons

Make a filling of rice and brisket

  • Finely chop the onion and garlic. Heat vegetable oil in a frying pan. Fry the onion until translucenttee on medium heat, avoiding burning. Add the garlic a little later.
  • Rinse rice with cold water. Add to onion and garlic until rice is translucent. Stir so the rice doesn't burn.
  • Add ½ cup hot water to the pan. Simmer until rice is cooked.
  • Finely chop the tomatoes, brisket into small cubes. Add tomatoes and brisket to rice. Simmer until tomatoes soften. Salt, pepper. Add a tablespoon of mayonnaise (if you want.In my opinion, it greatly improves the taste).
  • Sprinkle with finely chopped herbs. Mix. Switch off the stove. The filling is ready.

Prepare patissons for stuffing

  • Wash squash. Cut off a thin layer of the bottom on both sides (for stability). Cut each patisson across (horizontally) into two parts.
  • Remove the seeds (with a rounded teaspoon, being careful not to damage the walls of the squash).

Stuff the squash and bake in the oven

  • Stuff halves of squash with minced meat. Sprinkle with cheese (fine grater).
  • Place bowls of squash with minced meat in a baking dish (pre-lubricate the form with vegetable oil).
  • Heat the oven to 200 degrees C. Bake the squash until the cheese is melted. This will take about 45 minutes. Of course, the baking time depends on the size of the vegetables. In my case, the patissons were 5-6 cm. It is clear that such babies will bake faster. Large squash will be more difficult to bake (they have a thick skin), they can be pre-boiled until half cooked.

Delicious patisson dish!

Squash stuffed according to this recipe have a pleasant taste and look great on a plate. They can be poured with a sauce of sour cream and tomato sauce (take equal parts of sour cream and tomato and mix).

Cooking patissons in pictures

The composition of the squash dish Slicing garlic and onion into the filling Fry the onion
Slicing the tomato into the filling Instead of ham or brisket, you can take minced meat and mix it with the rice filling. It is not necessary to fry minced meat
Squash Cut squash in half. Trim with this - cut flat at the bottom on both sides. We take out the core of the squash with a spoon
Edible squash utensils Ready-made squash plates, filling and cheese for sprinkling Squash with filling
Sprinkle stuffed squash with cheese Baked squash Stuffed squash

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