Description
Hello, dear readers. Delicious recipes!
I bring to your attention a recipe for stuffed zucchini in the oven . For a summer dinner, it’s just the thing; it’s tasty, satisfying, and healthy. It is clear that this dish is familiar to many, but for some it will be new. Since I made some changes to it, instead of minced meat I took pork liver. Maybe unusual, but very tasty!
Well, let's get started! Keep the recipe!
How to cook:
1) Wash the zucchini well and trim the tops. Cut them lengthwise and use a knife or spoon to remove the core (inner part). Don't throw it away, we will need it for filling.
2) Then lightly rub the zucchini with salt and leave for 10 minutes. In the meantime, let's prepare the filling.
3) Wash the liver and cut into pieces. Fry in rast. oil in a frying pan for 5 minutes. After this, transfer the liver to a plate, and in the same frying pan fry finely chopped onions and chopped carrots. Then add the same inner part of the zucchini (finely chopped). Simmer for another 5 minutes. If desired, you can add 2 cloves of garlic and 2 tomatoes.
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4) Combine the fried liver with the filling, mix, salt and pepper to taste. Fill the zucchini boats with the filling, place them on a baking sheet or in a frying pan and bake in a preheated oven at 180°C for 40 minutes. But that is not all!
5) While the stuffed zucchini is baking, mix the following in a tall plate: beat 2 eggs with a whisk with a pinch of salt, add 2 tbsp. spoons of sour cream, finely chopped fresh herbs and garlic. Mix the resulting mass and leave until its time comes.
6) 5-7 minutes before readiness, take our stuffed zucchini out of the oven , pour eggs and sour cream over it and put it back in the oven until completely cooked. If desired, you can sprinkle with grated cheese, since I didn’t have it on hand, I did without it. The signal that the zucchini is ready will be a golden crust and a mind-blowing aroma that will spread throughout the kitchen and beyond.
Place the finished stuffed zucchini on a plate and garnish with a fresh sprig of parsley. Stuffed zucchini with liver baked in the oven comes out soft, juicy and desirable.
You have zucchini in your refrigerator and you don’t know what dish to cook from it, bake it in the oven or here’s a great recipe for zucchini pancakes that just melt in your mouth!
Bon appetit everyone and see you again!
And for dessert, I would like to suggest cottage cheese pie.
For stewing, I use pork liver; it is affordable and very tasty if cooked correctly. It is very important to soak offal in cow's milk. This allows you not only to remove harmful components, but also to make the liver tender and soft. And during the zucchini ripening season, you can stew the liver with this tasty vegetable. I choose the youngest zucchini or zucchini with tender skin. I also prefer small zucchini, since they do not yet have seeds. I serve the liver with zucchini hot as an addition to pasta and potatoes. And the sauce turns out thick due to the addition of wheat flour.
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How to make it in a double boiler
All healthy food supporters should take note of the recipe for steamed zucchini and liver cutlets. This appetizing and healthy dish contains very few calories, so it will especially appeal to people watching their weight.
Cooking time: 55 minutes
Number of servings: 5
Energy value
- calorie content – 125 kcal;
- proteins – 2.7 g;
- carbohydrates – 8 g;
- fats – 1.7 g.
Ingredients
- pork liver – 0.35 kg;
- egg – 1 pc.;
- zucchini – 0.18 kg;
- flour – 60 g;
- green onion – 3 feathers;
- sea salt – 4-5 g;
- white pepper – 3 g.
Step-by-step preparation
- Wash the offal, remove films and veins. Then cut into medium pieces, put into a meat grinder, and grind.
- Peel the top layer of zucchini, place slices into a blender and grind.
- Wash the green onions and chop into thin rings.
- Combine the chopped liver with zucchini pulp, beat in the egg, add salt, season with pepper, and mix. Then gradually add flour, adding it in small portions (so that lumps do not form).
- Leave the resulting mass for a quarter of an hour so that it infuses and becomes a little denser.
- Distribute the liver mince into small silicone molds, filling them almost to the very brim.
- Place the molds in a steamer and cook for half an hour, then remove and cool slightly.
Caution: the liver should not be subjected to prolonged heat treatment, as it will then become hard and tasteless. You can check the readiness of the cutlets by piercing them with a fork - the meat products should be tender, and clear juice will flow out of the punctures.
Remove the liver-squash bits from the molds, transfer to a beautiful dish and place on the table. It is recommended to eat the treat with boiled potatoes, stewed eggplants, and green peas.
Liver with zucchini
The liver can be cut large or small, as you like. In addition to zucchini, I add carrots and onions. If desired, you can chop bell pepper or fresh tomato into the total mass. Liver with vegetables turns out very tasty if you stew the food in rich sour cream. Of course, if you want, you can use a less fatty fermented milk product. For stewing you will need a frying pan with a lid.
how to cook delicious pork liver
Chicken liver with Sultan zucchini, recipe in the oven
Ingredients
- Zucchini - 2-3 pcs.
- Onions - pcs.
- Carrots - 1 pc. (large).
- Garlic - 2 cloves.
- Chicken liver - 600 g.
- Fresh tomatoes - 3 pcs.
- Homemade mayonnaise - 150 g.
- Salt, pepper - to taste.
- Mozzarella - 200 g.
- Vegetable oil - 1 tbsp.
Cooking process:
I defrost the liver and then rinse thoroughly with water. I cut the offal into medium pieces. I put it in a deep container, fill it with milk and stir. Place in the refrigerator for 20-30 minutes.
Then I remove the liver from the milk. I add flour and stir. I heat the vegetable oil in a frying pan, pour in the liver and quickly fry it over low heat.
I peel the skins of carrots and onions. I cut the onion into medium pieces and chop the carrots on a coarse grater.
I wash the zucchini with water and cut it into medium cubes.
I first add the onions and carrots to the liver, mix and continue frying.
Next I add the zucchini and stir. If desired, the vegetable can be cut into strips.
I add water, salt, seasoning, bay leaf and sour cream to the frying pan. I heat the ingredients and stir until smooth.
I cook the liver with zucchini under a closed lid for about 20 minutes. Since there is flour, I stir the mass periodically so that the sauce does not stick to the bottom. Serve 10 minutes after turning off the heat. For storage, I put the cooled dish in the refrigerator, and if necessary, I heat it in a frying pan or microwave.
Recipe CHICKEN LIVER WITH ZUCCHIN. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “CHICKEN LIVER WITH ZUCCHIN”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 144.1 kcal | 1684 kcal | 8.6% | 6% | 1169 g |
| Squirrels | 15.5 g | 76 g | 20.4% | 14.2% | 490 g |
| Fats | 7.9 g | 56 g | 14.1% | 9.8% | 709 g |
| Carbohydrates | 2.6 g | 219 g | 1.2% | 0.8% | 8423 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 1.7% | 4000 g |
| Water | 86.2 g | 2273 g | 3.8% | 2.6% | 2637 g |
| Ash | 1.311 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9601.8 mcg | 900 mcg | 1066.9% | 740.4% | 9 g |
| Retinol | 7.045 mg | ~ | |||
| beta carotene | 0.609 mg | 5 mg | 12.2% | 8.5% | 821 g |
| Vitamin B1, thiamine | 0.345 mg | 1.5 mg | 23% | 16% | 435 g |
| Vitamin B2, riboflavin | 1.532 mg | 1.8 mg | 85.1% | 59.1% | 117 g |
| Vitamin B4, choline | 154.06 mg | 500 mg | 30.8% | 21.4% | 325 g |
| Vitamin B5, pantothenic | 0.063 mg | 5 mg | 1.3% | 0.9% | 7937 g |
| Vitamin B6, pyridoxine | 0.751 mg | 2 mg | 37.6% | 26.1% | 266 g |
| Vitamin B9, folates | 194.227 mcg | 400 mcg | 48.6% | 33.7% | 206 g |
| Vitamin B12, cobalamin | 13.139 mcg | 3 mcg | 438% | 304% | 23 g |
| Vitamin C, ascorbic acid | 11.66 mg | 90 mg | 13% | 9% | 772 g |
| Vitamin D, calciferol | 0.005 mcg | 10 mcg | 0.1% | 0.1% | 200000 g |
| Vitamin E, alpha tocopherol, TE | 1.101 mg | 15 mg | 7.3% | 5.1% | 1362 g |
| Vitamin H, biotin | 0.176 mcg | 50 mcg | 0.4% | 0.3% | 28409 g |
| Vitamin K, phylloquinone | 0.6 mcg | 120 mcg | 0.5% | 0.3% | 20000 g |
| Vitamin RR, NE | 10.8803 mg | 20 mg | 54.4% | 37.8% | 184 g |
| Niacin | 7.454 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 297.64 mg | 2500 mg | 11.9% | 8.3% | 840 g |
| Calcium, Ca | 25.13 mg | 1000 mg | 2.5% | 1.7% | 3979 g |
| Magnesium, Mg | 23.19 mg | 400 mg | 5.8% | 4% | 1725 g |
| Sodium, Na | 68.83 mg | 1300 mg | 5.3% | 3.7% | 1889 |
| Sera, S | 168.34 mg | 1000 mg | 16.8% | 11.7% | 594 g |
| Phosphorus, Ph | 204.7 mg | 800 mg | 25.6% | 17.8% | 391 g |
| Chlorine, Cl | 1.8 mg | 2300 mg | 0.1% | 0.1% | 127778 g |
| Microelements | |||||
| Aluminium, Al | 42.8 mcg | ~ | |||
| Bor, B | 14.4 mcg | ~ | |||
| Iron, Fe | 13.363 mg | 18 mg | 74.2% | 51.5% | 135 g |
| Yod, I | 0.22 mcg | 150 mcg | 0.1% | 0.1% | 68182 g |
| Cobalt, Co | 12.246 mcg | 10 mcg | 122.5% | 85% | 82 g |
| Lithium, Li | 0.262 mcg | ~ | |||
| Manganese, Mn | 0.2685 mg | 2 mg | 13.4% | 9.3% | 745 g |
| Copper, Cu | 312.36 mcg | 1000 mcg | 31.2% | 21.7% | 320 g |
| Molybdenum, Mo | 45.963 mcg | 70 mcg | 65.7% | 45.6% | 152 g |
| Nickel, Ni | 0.215 mcg | ~ | |||
| Rubidium, Rb | 34.2 mcg | ~ | |||
| Selenium, Se | 43.273 mcg | 55 mcg | 78.7% | 54.6% | 127 g |
| Fluorine, F | 2.23 mcg | 4000 mcg | 0.1% | 0.1% | 179372 g |
| Chromium, Cr | 7.28 mcg | 50 mcg | 14.6% | 10.1% | 687 g |
| Zinc, Zn | 5.2914 mg | 12 mg | 44.1% | 30.6% | 227 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.016 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.1 g | max 100 g | |||
| Glucose (dextrose) | 0.202 g | ~ | |||
| Sucrose | 0.619 g | ~ | |||
| Fructose | 0.13 g | ~ | |||
| Essential amino acids | 0.034 g | ~ | |||
| Arginine* | 0.814 g | ~ | |||
| Valin | 1.002 g | ~ | |||
| Histidine* | 0.334 g | ~ | |||
| Isoleucine | 0.749 g | ~ | |||
| Leucine | 1.535 g | ~ | |||
| Lysine | 0.854 g | ~ | |||
| Methionine | 0.334 g | ~ | |||
| Methionine + Cysteine | 0.525 g | ~ | |||
| Threonine | 0.575 g | ~ | |||
| Tryptophan | 0.319 g | ~ | |||
| Phenylalanine | 0.781 g | ~ | |||
| Phenylalanine+Tyrosine | 1.315 g | ~ | |||
| Nonessential amino acids | 0.074 g | ~ | |||
| Alanin | 1.155 g | ~ | |||
| Aspartic acid | 1.493 g | ~ | |||
| Hydroxyproline | 0.048 g | ~ | |||
| Glycine | 0.852 g | ~ | |||
| Glutamic acid | 2.229 g | ~ | |||
| Proline | 0.804 g | ~ | |||
| Serin | 0.392 g | ~ | |||
| Tyrosine | 0.534 g | ~ | |||
| Cysteine | 0.184 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 282.31 mg | max 300 mg | |||
| beta sitosterol | 4.656 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.016 g | ~ | |||
| 16:0 Palmitinaya | 0.865 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.468 g | ~ | |||
| 20:0 Arakhinovaya | 0.007 g | ~ | |||
| 22:0 Begenovaya | 0.016 g | ~ | |||
| Monounsaturated fatty acids | 1.893 g | min 16.8 g | 11.3% | 7.8% | |
| 14:1 Myristoleic | 0.008 g | ~ | |||
| 16:1 Palmitoleic | 0.095 g | ~ | |||
| 17:1 Heptadecene | 0.008 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.772 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 1.955 g | from 11.2 to 20.6 g | 17.5% | 12.1% | |
| 18:2 Linolevaya | 1.852 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.095 g | ~ | |||
| Omega-6 fatty acids | 0.6 g | from 4.7 to 16.8 g | 12.8% | 8.9% |
The energy value of CHICKEN LIVER WITH ZUCCHIN is 144.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
