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Zucchini With Dill Sauce Recipe
|Onion||1 Medium, finely minced|
|Ground lean veal||1 1⁄4 Cup (20 tbs)|
|Ground ham||1⁄2 Cup (8 tbs)|
|Swiss cheese||1⁄4 Cup (4 tbs), grated|
|Long grain rice||1⁄4 Cup (4 tbs), boiled/steamed|
|Dill leaves||6 Tablespoon, chopped|
|Light cream||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Sunflower oil||1 1⁄2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Sweet sour baby onions||1 Cup (16 tbs) (For Serving)|
Calories 497 Calories from Fat 304
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 19.1 g95.3%
Trans Fat 0 g
Cholesterol 160.9 mg
Sodium 187.8 mg7.8%
Total Carbohydrates 29 g9.8%
Dietary Fiber 6.8 g27.1%
Sugars 8.3 g
Protein 22 g43%
Vitamin A 79.9% Vitamin C 126.3%
Calcium 20.8% Iron 21.2%
*Based on a 2000 Calorie diet
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.
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.
27 Serve hot.