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PUNJENE TIKVICE

Sastojci:

Za 4 osobe:
4 srednje velike tikvice
250 g šampinjona, narezanih na listiće
1 mladi luk, usitnjen
1 češanj češnjaka, usitnjen
1 manja mrkvica, naribana
1 jaje
3 žlice krušnih mrvica
125 g mozzarelle
sol
papar s limunom
začini po želji
2 – 3 žlice maslinovog ulja
8 žličica kiselog vrhnja

Priprema:

Tikvice ogulite i prerežite uzdužno. Žličicom izdubite sredinu da oblikujete lađice.
Na žlici maslinovog ulja propirjajte luk i mrkvicu. Kad uvene, dodajte šampinjone i češnjak. Posolite i pirjajte na laganoj vatri, povremeno miješajući, oko 5 minuta. Dodajte nasjeckanu sredinu tikvica, papar s limunom i začine po želji. Pirjajte još 10-ak minuta, miješajući, da ispari tekućina. Maknite s vatre.

Nadjevu dodajte krušne mrvice, umućeno jaje i nasjeckanu mozzarellu.
Lađice blanširajte u kipućoj slanoj vodi 1 – 2 minute, a zatim ih cijedite i slažite u lim za pečenje premazan maslinovim uljem.
Lađice punite pripremljenim nadjevom. Na svaku stavite žličicu kiselog vrhnja.
Pecite 25 – 30 minuta u pećnici zagrijanoj na 180 ºC.
Poslužite uz sezonsku salatu.

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STUFFED ZUCCHINI

Ingredients:

(Serves 4)
4 medium zucchini
250 g champignons, thinly sliced
1 spring onion, chopped
1 clove garlic, chopped
1 small carrot, grated
1 egg
3 tbsp breadcrumbs
125 g mozzarella
salt
lemon pepper
herbs and spices to taste
2-3 tbsp olive oil
8 teaspoons sour cream

Method:

Peel the zucchini and slice in half lengthwise. Scoop out the seeds and the centre using a spoon (do not discard), thus creating small boats.
Sauté the onion and carrot in 1 tbsp olive oil until soft. Add the mushrooms and garlic. Season with salt and sauté for about 5 minutes over low heat, stirring occasionally. Add the chopped centre of the zucchini and season to taste. Sauté for about 10 more minutes, stirring, until the liquid evaporates. Remove from heat. Add the egg (lightly beaten), the breadcrumbs and the chopped mozzarella.
Blanch the zucchini “boats” in boiling salted water for 1-2 minutes. Sieve and arrange on a baking tin greased with olive oil.
Stuff the “boats” with the stuffing and top each with a teaspoon of sour cream.
Bake for 25-30 min in an oven preheated to 180 ºC.
Serve with seasonal salad vegetables.

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