How to cook squash stuffed with vegetables in the oven. Squash with minced meat in the oven

Patisson in the oven turns out not only very tasty, but also surprisingly beautiful. This dish is ideal for serving to any festive table as a hearty hot lunch. It should be especially noted that you can cook this vegetable in different ways, but we decided to consider only the simplest and fastest method that does not require the use of expensive and overseas products.

Delicious and beautiful squash baked in the oven

Required ingredients for:

ripe red tomatoes - 3-4 pcs.;
small patissons - 4-5 pieces;
large onions - 2 pcs.;
chilled chicken fillet - 300 g;
low-fat mayonnaise - 80 g;
Russian hard cheese - 140 g;
odorless sunflower oil - 65 ml;
medium-sized iodized salt - at personal discretion;
fresh herbs (leek, dill), as well as spices and any seasonings - to taste.

Main Ingredient Process

To make the patisson in the oven in the form of a miniature beautiful dish, it is advisable to purchase small vegetables. After that, they must be washed, carefully cut off the top-lid, and then remove all the bones and part of the pulp. As a result of such actions, you should get a kind of "pots".

Process of processing chicken breasts

Squash in the oven is much tastier if cooked with some meat. We decided to use tender and soft chicken fillet. It must be washed, freed from the skin and bones, and then cut into small pieces. After that, the breast should be lightly fried in vegetable oil, along with chopped onions, salt, seasonings and ground pepper.

Dish shaping

Before cooking the patisson in the oven, it should be stuffed with previously prepared products. To do this, you need to chop ripe tomatoes, pour them into the fried chicken breasts and onions. Next, you need to fill the hollow vegetables with the resulting mass, and then spread mayonnaise mixed with chopped herbs over its surface. In conclusion, the products should be sprinkled with grated hard cheese and covered with a “lid”.

Heat treatment of the dish

After the patissons are filled with meat stuffing with tomatoes and cheese, they must be carefully transferred to a baking sheet. Next, the sheet must be put in the oven for exactly 35 minutes. After the specified time, it is recommended to try the dish for softness. To do this, stick a knife or fork into it.

How to properly serve

By following all the described steps for creating a dish, you are sure to cook delicious stuffed vegetables, and now you do not have to wonder what to make from squash in the oven.

After the vegetables with meat filling become completely soft, they need to be moved to separate portioned plates, open the “lids” and serve hot to guests. It is also recommended to present wheat bread, fresh herbs and spicy tomato sauce (optional) to such a hearty dish. Bon appetit!

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

Ingredients 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 the 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

To prepare this simple and delicious second course, we need squash, chicken breast, cheese, carrots, onions, tomatoes, refined vegetable oil, fresh herbs (parsley in my case, but you can use any to taste), dried or fresh garlic, salt and ground black pepper. I will write down all the details on the ingredients below in the steps.

So, first of all, let's take care of our patisson cuties. For this recipe, I advise taking fairly large fruitsso that they fit a lot of stuffing. I have 2 patissons, each weighing about 1 kilogram. It must be said that it is for squash that this weight indicates its age - not a very young individual. The peel is already becoming quite dense and, as a rule, it needs to be removed. However, we will not do this - during the cooking process, the peel will soften and it will be easy to eat. We wash our suns and cut off the upper part with a knife to get such a lid.

Now we take out the inside with a tablespoon or dessert spoon. We throw away the pulp with seeds, but the one that we scrape off from the walls can be further used in the filling. How hard do you need to scrape the pulp? This is a matter of taste, but it is important not to overdo it.

Thus we prepared both patissons. We got edible pots for our delicious dish.

Now you need to soften the fruits. This can be done in many ways: baked in the oven, steamed or boiled in water. I like the last option better. Pour water into a large saucepan, add 1.5 teaspoons of salt (half a spoon will go into the filling). Bring the water to a boil, immerse the patisson in it and cook over medium heat until half cooked. The time depends on the density of the fruit. It took me about 17 minutes to make 1 patisson, and you control the process yourself. So we cook both patissons.

Without wasting time in vain, we prepare the filling. To do this, clean the carrots and onions, then cut the vegetables into small cubes. You can, of course, chop the carrots on a coarse grater, but I prefer the option with cubes. Pour odorless vegetable oil into the pan (I use sunflower oil), heat it up and lay the vegetables. Fry the onions and carrots over medium heat, stirring, until a pleasant blush.

In parallel, we cut the chicken breast into a fairly large cube (without skin and bones). You can also use small pieces - as you like.

On high heat without a lid, fry everything together so that the pieces of chicken breast turn white and grab. So they will retain maximum juiciness. You don’t need to fry for a long time - just 3-4 minutes is enough. That's it, turn off the heat and let the meat and vegetables cool to a warm state.

In the meantime, let's move on to the rest of the filling for stuffed squash. Finely chop fresh greens with a knife, and cut a large fresh tomato into a small cube. It is not necessary to remove the skin if it is thin. But to remove the seeds with juice - it is just necessary that there is no excess moisture.

We cut the cheese in the same small cube - 200 grams. You can use absolutely any hard or semi-hard cheese that you personally like best.

Patissons are prepared in different ways. They are stewed, boiled, marinated, salted, baked. It is very easy to cook stuffed squash in the oven with minced meat. At the same time, the dish is not only tasty, satisfying and healthy, but also quite original, because as a result of cooking, edible “pots” are obtained. Be sure that their appetizing appearance will not leave indifferent neither adults nor children. Try to cook squash with minced meat. Despite the simple recipe, the result will please you.
You should not take large patissons for baking. Choose medium sized vegetables. This way you will be sure that they will be cooked quickly and completely.

How to cook whole squash stuffed with minced meat in the oven

First you need to wash the vegetables and cut a thin plate from the bottom and top. The lower cut will be needed as a stand for the squash stuffed with meat, and the upper one can serve as a lid.

With a teaspoon, you need to select the pulp inside the squash to get a hollow "pot". Grind the pulp (with a knife or blender) in a separate container.

Mix the squash pulp, minced meat, add the egg, salt, seasonings and mix everything well.

Fill the "pots" with the resulting mixture.

Grease a baking dish (it is better to take a metal baking sheet with high sides or a special dish for baking in an oven with a lid) with vegetable (refined sunflower) oil, lay out the lower sections of the squash, on which to put the stuffed "pots". Cover each patisson with a “lid”. Pour some water (about 2 tablespoons). Cover the container with a lid or foil.

Stew squash with minced meat at a temperature of about 170-180 degrees in the oven for about 35-45 minutes (depending on the size of the vegetables). In this case, the first 25-30 minutes - under the lid (foil), then remove it. Ready squash should be moved to a plate and served hot as an independent dish without a side dish, adding sour cream to taste.

Greens, wheat bread and, if desired, tomato sauce (preferably spicy) can be served with “pots” of squash.
For the preparation of minced meat, any meat is suitable - pork, beef, chicken, turkey. You can take assorted.

As "caps" you can use grated hard cheese.

For the preparation of stuffed squash, it is possible to use other fillings. This is very convenient, because in this way you can diversify the menu. You will receive a new dish every time. Baked patissons are very tasty with the following filling options:

minced meat and mushrooms;

minced chicken with onions and carrots;

minced meat and rice boiled until half cooked;

minced meat and vegetables (you can use any to taste);

mushrooms with the addition of stewed carrots and onions;

mushrooms with rice;

fried mushrooms, chicken (or turkey) liver, onions and tomatoes.

You can safely experiment with fillings, choosing their composition to your liking. It all depends on the imagination of the chef!

Patisson is a close "relative" of the zucchini. Usually it is bought for a fancy shape and used for stuffing. The vegetable itself does not have a strong taste and goes well with many other products. For their low energy value and peculiar beauty, they like to use squash as a dietary dish during the holidays. Most often it is stuffed with a mixture of minced meat and other vegetables.

The proposed recipe for stuffed patissons with minced meat, baked in the oven, will answer all the basic questions that may arise during cooking. If desired, it can be finalized, with which the list of products combined with patisson will definitely help.

Stuffed patissons in the oven - recipe with photo

For this dish, you need to choose medium and strong patissons. They should not have any scratches or damage, because the skin is not removed during cooking. So that the stuffed squash can be served immediately from the oven on a plate, it is better to take vegetables weighing about 300 g each, no more. The younger it is, the less it weighs and the more pleasant taste it has.

Minced meat, if desired, you can take any, but it is advisable to stop at the most low-fat types (chicken, turkey or veal). It is best to make it yourself in order to know for sure that there will be no fatty layers. For example, purchased minced chicken is made from different parts of the bird, but most of all they take fatty red meat from the thighs. At home, it is worth grinding exclusively breasts - the meat is white and more expensive. This recipe uses turkey.

As a filling, you can not use meat, but take mushrooms mixed with other vegetables. There are many recipes with boiled rice. There is only one condition here: due to the weak taste of the squash, the filling must be very fragrant, with a rich smell that will saturate the pulp of the vegetable.

For 5 servings you will need:

- 5 pieces.;
turkey breasts - 500 g;
- 0.5 pcs. (you can take more);
- 1 clove;
- 2 pcs.;
- 1 PC.;
fresh herbs - to taste;
- 1 tbsp. the spoon.

Cooking:

Squash must be prepared for stuffing. To do this, the vegetables are thoroughly washed, and then the “caps” are carefully cut off from them - the place by which they are attached to the plant. Don't throw them away - they'll still come in handy. Next, using a regular spoon, you need to pull out all the bones from the vegetable. The remaining cavity will then begin.
The meat must be minced. You can also take a food processor. If desired, it is enough just to cut it very finely with a knife.
Vegetable oil is poured into the pan and sent to bask on the burner. At this time, the onions are peeled, finely chopped and sent to fry for 2-3 minutes. In the same pan put grated carrots on a coarse grater.
When the onions are browned and the carrots darken, minced meat and crushed garlic clove are added to them. Salt and spices can be added at this stage if desired. After 10 minutes, you can add finely chopped tomatoes without skins.
Minced meat is fried until cooked, and at this time the greens are finely chopped and the oven is heated to 180 degrees.
The squash is stuffed with the finished mixture, covered with cut off lids and sent to the oven for 40 minutes.
Serve in portions, garnished with greens. If desired, you can prepare a sour cream-garlic sauce (for 5 tablespoons of 10% sour cream, you need 1 crushed clove of garlic - let stand for half an hour).

Subject to the recipe in 100 g there will be only 45 kcal. At the same time, the amount of proteins is 5.4 g, fats - 1 g, and carbohydrates - 3.3 g.

Stuffed patissons in the oven - recipe with photo

For 5 servings you will need:

- 5 pieces.;
turkey breasts - 500 g;
- 0.5 pcs. (you can take more);
- 1 clove;
- 2 pcs.;
- 1 PC.;
fresh herbs - to taste;
- 1 tbsp. the spoon.

Cooking:

Squash must be prepared for stuffing. To do this, the vegetables are thoroughly washed, and then the “caps” are carefully cut off from them - the place by which they are attached to the plant. Don't throw them away - they'll still come in handy. Next, using a regular spoon, you need to pull out all the bones from the vegetable. The remaining cavity will then begin.
The meat must be minced. You can also take a food processor. If desired, it is enough just to cut it very finely with a knife.
Vegetable oil is poured into the pan and sent to bask on the burner. At this time, the onions are peeled, finely chopped and sent to fry for 2-3 minutes. In the same pan put grated carrots on a coarse grater.
When the onions are browned and the carrots darken, minced meat and crushed garlic clove are added to them. Salt and spices can be added at this stage if desired. After 10 minutes, you can add finely chopped tomatoes without skins.
Minced meat is fried until cooked, and at this time the greens are finely chopped and the oven is heated to 180 degrees.
The squash is stuffed with the finished mixture, covered with cut off lids and sent to the oven for 40 minutes.
Serve in portions, garnished with greens. If desired, you can prepare a sour cream-garlic sauce (for 5 tablespoons of 10% sour cream, you need 1 crushed clove of garlic - let stand for half an hour).

Subject to the recipe in 100 g there will be only 45 kcal. At the same time, the amount of proteins is 5.4 g, fats - 1 g, and carbohydrates - 3.3 g.

If instead of a turkey take chicken breasts, then the calorie content will increase to 49 kcal, and when using lean beef- before 70 , and at the same time, the amount of fat will increase to 4 g per 100 g of the dish. 1 st. a spoonful of sour cream sauce will “weigh” about 20 kcal.

Use in the practice of diets

The main feature of patissons is their low calorie content. There are less than 20 kcal per 100 g of this vegetable, thanks to which they can be eaten in fairly large quantities, but at the same time stay in shape. At the same time, they contain a lot of coarse fibers, which contributes to improve digestion. Combined with protein-rich turkey meat, oven-baked stuffed squash is an excellent source of protein, which is indispensable for all those who play sports.

How to diversify the dish

Due to its mild taste, squash can be combined with many products. But in order not to harm the figure, you should take a closer look only at these ingredients:

white cheeses (mozzarella, feta,);
cereals rich in fiber (, ruby \u200b\u200brice,);
mushrooms (, white, boletus);
fresh vegetables (

How to bake patissons in the oven

Squash in the oven can be cooked with mushrooms, meat, poultry. Vegetables make delicious casseroles and stuffed dishes.

Stuffed patissons in the oven with minced chicken

A beautiful and tasty dish can be prepared for dinner for the whole family.

Source: Depositphotos

Patissons are baked in the oven with vegetables, minced chicken or mushrooms.

Ingredients:

patisson - 1 pc.;
minced chicken breast - 400 g;
hard cheese - 100 g;
sweet pepper - 1 pc.;
tomato - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
sunflower oil - 70 g;
spices and salt - to taste.

Peel the squash from the peel, cut off the top with a knife and take out the seeds with a spoon.
Rub the workpiece with salt and spices, then send it to the oven, heated to 180 ° C, for 10 minutes.
Grate the carrots, cut into strips or small cubes the rest of the vegetables.
Fry the minced meat in a pan until half cooked. Mix it with vegetables, add salt and spices. Simmer the stuffing for 6-7 minutes.
Fill the patisson with minced meat, put it in a mold and cover with foil. Return the workpiece to the oven for 40 minutes and cook it at the same temperature.
Remove the foil, sprinkle the dish with grated cheese and bake it for another 10 minutes.

Before serving, cut the dish into 4-6 pieces.

Squash in the oven with pasta

We invite you to prepare a light summer casserole with milk sauce in 350 ml serving forms.

Ingredients:

squash - 2 pcs.;
pasta - 300 g;
hard cheese - 150 g;
bell pepper - 1 pc.;
onions - 2 pcs.;
vegetable oil - 60 g;
salt and pepper - to taste.

milk - 500 ml;
butter - 30 g;
wheat flour - 30 g;
nutmeg - 10 g;
salt - 1 pinch.

Cooking order:

Boil curly pasta until cooked, put it in a colander and mix with 30 g of vegetable oil.
Cut the patissons into cubes, and the onion and sweet pepper into thin strips.
Mix the onion with ground pepper and fry it over medium heat until soft. After 3 minutes, add sweet pepper, and after another 3 squash. Salt and mix food.
Prepare the sauce. To do this, melt the butter in a saucepan and fry the flour on it. Pour in milk, add salt and nutmeg. Cook the sauce, stirring constantly, until thickened.
Grease 4 ceramic molds with oil. Put the vegetables on the bottom, put the pasta on top. Pour sauce over food and sprinkle with grated cheese.
Cook the dish for 30 minutes at 190°C.

Decorate the casserole with chopped herbs. Serve it to the table with sliced fresh cucumbers and tomatoes.

Squash dishes go well with fresh vegetable salad and canned green peas.

medium-sized squash - 5 pcs.
minced meat - 500 grams.
rice - 100 grams.
onion - 1 pc.
garlic - 2 cloves.
greens - to taste.
salt - to taste.
spices - to taste.
large tomato - 1 pc.
cheese - 100 grams.
mayonnaise (sour cream) - to taste.

How to cook squash in the oven with minced meat:

First of all, let's prepare the filling. any will do, I have homemade pork. I store it ready-made in the freezer, so I had to defrost it and transfer it to a deep bowl.

Add grated onion, chopped garlic, fresh herbs, boiled rice, salt and favorite spices to the minced meat.

We mix. I added another tablespoon of mayonnaise to the minced meat for juiciness, but this is optional.

Wash the squash well, cut off the top to make a kind of cup and take out all the pulp with a spoon.

A little pulp finely chopped into cubes. I fry the pulp and add it to the minced meat for juiciness.

Now, in order for the patissons to be tender and juicy in the final dish, I do not bake them first, but boil them in batches in boiling salted water. Time is approximately 3-5 minutes, depending on their size. We take them out as soon as they become soft, but still hold their shape. Let the boiled patissons cool down a little, then place them in a baking dish. In order to prevent the bottom of the squash from burning during cooking, I put a cut lid under each squash, giving it a flat shape with a knife.

Stuff each patisson tightly with the prepared meat filling.

Lubricate the top with mayonnaise or sour cream and put a circle of tomato.

Sprinkle the patissons with grated cheese. We love a crispy cheese crust, so I sprinkle with cheese right away, if you like soft viscous cheese, then add it 15-20 minutes before the dish is ready.

Bake squash with minced meat in the oven at 180 * C for about 50 minutes. I'm looking for a ruddy top. If the bottom starts to burn a little, pour a little water on the bottom, if necessary, you may have to add water during the baking process, do not forget to keep an eye on the process, because ovens are still different for everyone and with their own character. When serving, if desired, sprinkle the finished dish with fresh herbs.