Stuffed vegetables

Name: Stuffed vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: 4
Ingredients: 3 Round courgette; 3 White onion; 6 Tomatoes; 50 g Salt; 350 g Breadcrumbs; 85 ml Extra virgin olive oil

Tomatoes, courgettes and onions filled with a savoury blend of vegetable pulp, breadcrumbs and olive oil, then oven-baked until tender and golden.

Preparation Time:

30 min

Rest Time:

1 h

Cooking:

40 min

People:

Difficulty:

Easy

Course:

Diet:

Ingredients

3 Round courgette

3 White onion

6 Tomatoes

50 g Salt

350 g Breadcrumbs

85 ml Extra virgin olive oil

Proceedings

Wash and peel the courgettes and tomatoes.

Peel the onions making sure to keep the outermost layer well intact.

Cut the onions and courgettes in half.

Remove the top slice of the tomatoes, from the stalk side.

With the help of a spoon, dig out the pulp of the vegetables. Salt the inside of the vegetables well and let them drain for at least 40 minutes.

Meanwhile, prepare the filling.

Blend the pulp obtained from the vegetables with the breadcrumbs until the mixture is smooth and homogeneous. Salt and add the EVO oil.

Mix the preparation well and leave to rest for at least 20 minutes.

Dry the inside of the vegetables thoroughly with a cloth or kitchen paper. Stuff with the mixture, distributing evenly among the vegetables.

Place them in an ovenproof dish that contains them and drizzle with extra virgin olive oil.

Place the dish on the second shelf of the oven. Select the Vegetables And Side Dishes> Preparations with vegetables> Stuffed vegetables program.

Wash and peel the courgettes and tomatoes.

Peel the onions making sure to keep the outermost layer well intact.

Cut the onions and courgettes in half.

Remove the top slice of the tomatoes, from the stalk side.

With the help of a spoon, dig out the pulp of the vegetables. Salt the inside of the vegetables well and let them drain for at least 40 minutes.

Meanwhile, prepare the filling.

Blend the pulp obtained from the vegetables with the breadcrumbs until the mixture is smooth and homogeneous. Salt and add the EVO oil.

Mix the preparation well and leave to rest for at least 20 minutes.

Dry the inside of the vegetables thoroughly with a cloth or kitchen paper. Stuff with the mixture, distributing evenly among the vegetables.

Place them in an ovenproof dish that contains them and drizzle with extra virgin olive oil.

Place the dish on the second shelf of the oven. Cook in Fan assisted static mode at 165 ° C for 38 minutes.

Wash and peel the courgettes and tomatoes.

Peel the onions making sure to keep the outermost layer well intact.

Cut the onions and courgettes in half.

Remove the top slice of the tomatoes, from the stalk side.

With the help of a spoon, dig out the pulp of the vegetables. Salt the inside of the vegetables well and let them drain for at least 40 minutes.

Meanwhile, prepare the filling.

Blend the pulp obtained from the vegetables with the breadcrumbs until the mixture is smooth and homogeneous. Salt and add the EVO oil.

Mix the preparation well and leave to rest for at least 20 minutes.

Dry the inside of the vegetables thoroughly with a cloth or kitchen paper. Stuff with the mixture, distributing evenly among the vegetables.

Place them in an ovenproof dish that contains them and drizzle with extra virgin olive oil.

Place the dish on the second shelf of the oven. Cook in Fan assisted static mode at 165 ° C for 38 minutes.

Stuffed vegetables

Ingredients

Proceedings

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