Stuffed Conchiglioni With Zucchini Sauce - Step By Step Recipe With Photos
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Video: Stuffed Conchiglioni With Zucchini Sauce - Step By Step Recipe With Photos
This dish is perfect for a family lunch or dinner with friends. It is prepared very simply, easily and fairly quickly. Well, are we preparing? You will be able to surprise your family with a delicious and beautiful dish.
Cooking description:
At first glance, this dish may seem very complicated to you. But do not believe your eyes, it is prepared very simply, believe me! For a small family holiday or for gatherings with friends, it suits perfectly. It saturates well, but at the same time does not overload the stomach, it is prepared very easily and rather quickly. This is exactly the dish you were looking for to surprise your family and friends:)
Purpose: For lunch / For dinner
Main ingredient: Meat / Vegetables / Zucchini / Offal / Ham / Dairy products / Cheese / Cottage cheese / Pasta
Dish: Hot dishes / Dishes with filling
Cuisine geography: Italian / European
Ingredients:
- Conciglioni - 6 Pieces (shell macaroni)
- Zucchini - 300-400 Grams
- Onion - 1 Piece
- Garlic - 2 Cloves
- Curd - 100 Grams
- Ham - 70 Grams
- Processed cheese - 1 tbsp. the spoon
- Vegetable oil - 1 tbsp. the spoon
- Salt - 0.5 Teaspoons (to taste)
- Ground black pepper - 1-2 Pinch (to taste)
- Dried Basil - 1-2 Pinch
- Provencal Herbs - 1 Pinch
Servings: 2
How to make Stuffed Conchiglioni with Zucchini Sauce
1. First of all, put the conciglioni to boil. Cook them until tender, the cooking time is indicated on the package. 2. Peel the onion and garlic. Chop the zucchini and onion into small cubes and chop the garlic very finely. 3. Fry the onion until light golden brown in vegetable oil and add the garlic. Fry for another minute. 4. Add zucchini, a little salt, pepper and aromatic herbs. And add about a third of a glass of water. Stir and simmer under the lid until the zucchini is soft. 5. Cooking the filling. Cut the ham into small cubes and mix with cottage cheese and melted cheese. Add salt and pepper to taste. 6. Fill the conchiglioni shells with the filling.
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