Zucchini With Dill Sauce Recipe
Zucchini With Dill Sauce is a delicious yet an easy to prepare dish. The interesting blend of flavors gives this dish a distinct taste. I prepared this Zucchini With Dill Sauce some time back an believe me, i had my guests drooling over it. Don't miss out this recipe.
Ingredients
| Large zucchini - 6 | ||
| Medium sized onion - 1, finely minced | ||
| Ground lean veal - 1 1/4 cups | ||
| Ham | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Swiss Cheese | 1/4 Cup (16 tbs), grated | |
| Long grain rice | 1/4 Cup (16 tbs), steamed | |
| Dill leaves | 6 Tablespoon, chopped | |
| Lemon | 1 | |
| Light cream | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Tablespoon | |
| Sunflower oil | 1 1/2 Tablespoon | |
| Butter | 1/4 Cup (16 tbs) | |
| White wine vinegar | ||
| Nutmeg | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Serve with: Sweet sour Baby Onions | ||
Directions
GETTING READY
1 Preheat the oven to 350°F.
2 Oil a wide, shallow ovenproof dish.
3 In a large pot, bring a large pot two thirds full of salted water to a boil.
4 Add 3 tbsp vinegar.
5 Rinse the zucchini and cut off about 1/2 inch from each end.
6 Using a potato peeler, remove a very thin layer of skin from them.
7 Hollow out each section with an apple corer; if they are very long, cut them in half.
8 Blanch in the boiling acidulated water for 5 minutes.
9 Drain, and let cool.
MAKING
10 In a pan, heat 2 tbsp butter and 1-1/2 tbsp oil.
11 Fry the onion very gently, stirring frequently.
12 Stir in the veal and season with a little salt and pepper.
13 Stir over higher heat for 2 minutes.
14 Transfer to a bowl and mix with the ground ham, egg, cheese, and boiled rice, adding a little more salt and pepper to taste and a pinch of nutmeg.
15 Stuff the hollowed zucchini with this mixture.
16 In the prepared ovenproof dish, arrange the stuffed zucchini in a single layer.
17 In a small saucepan, melt 2 tbsp butter.
18 Add dill and fry gently for 1 minute.
19 Add 1/2 cup water and the finely grated rind of the lemon.
20 Simmer, uncovered, for 2 minutes.
21 In a bowl, mix the cream with the flour.
22 Blend into the contents of the saucepan, stirring constantly.
23 Cook until the sauce has thickened.
24 Stir in the juice of the lemon and season with salt and pepper.
25 Pour this sauce all over the stuffed vegetables.
26 Bake in the oven for 15-20 minutes.
SERVING
27 Serve hot.
1 Preheat the oven to 350°F.
2 Oil a wide, shallow ovenproof dish.
3 In a large pot, bring a large pot two thirds full of salted water to a boil.
4 Add 3 tbsp vinegar.
5 Rinse the zucchini and cut off about 1/2 inch from each end.
6 Using a potato peeler, remove a very thin layer of skin from them.
7 Hollow out each section with an apple corer; if they are very long, cut them in half.
8 Blanch in the boiling acidulated water for 5 minutes.
9 Drain, and let cool.
MAKING
10 In a pan, heat 2 tbsp butter and 1-1/2 tbsp oil.
11 Fry the onion very gently, stirring frequently.
12 Stir in the veal and season with a little salt and pepper.
13 Stir over higher heat for 2 minutes.
14 Transfer to a bowl and mix with the ground ham, egg, cheese, and boiled rice, adding a little more salt and pepper to taste and a pinch of nutmeg.
15 Stuff the hollowed zucchini with this mixture.
16 In the prepared ovenproof dish, arrange the stuffed zucchini in a single layer.
17 In a small saucepan, melt 2 tbsp butter.
18 Add dill and fry gently for 1 minute.
19 Add 1/2 cup water and the finely grated rind of the lemon.
20 Simmer, uncovered, for 2 minutes.
21 In a bowl, mix the cream with the flour.
22 Blend into the contents of the saucepan, stirring constantly.
23 Cook until the sauce has thickened.
24 Stir in the juice of the lemon and season with salt and pepper.
25 Pour this sauce all over the stuffed vegetables.
26 Bake in the oven for 15-20 minutes.
SERVING
27 Serve hot.
Chef
