Stuffed Round Zucchini. Although you can stuff any zucchini, this round variety is perfect for stuffing. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats. These round zucchini, also called eight-ball zucchini, were clearly made for stuffing.

This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer. They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are. I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can Have Stuffed Round Zucchini using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed Round Zucchini

Lets Go Prepare 2 of small red onions, finely chopped.
Lets Go Prepare 2 of small red bell peppers, finely chopped.
Lets Go Prepare 6-8 of small round zucchini.
What You needis 3 cloves of garlic, minced.
Lets Go Prepare 10.5 oz of button mushrooms, diced.
Lets Go Prepare 1 of carrot, diced.
Lets Go Prepare 2 teaspoons of smoked paprika.
Lets Go Prepare 2 teaspoons of marjoram.
What You needis of I teaspoon thyme.
What You needis 1.5 cups of cooked lentils.
What You needis of O.5 cup tomato sauce.
What You needis 1 teaspoon of salt, plus more to sprinkle inside the zucchini.
It's A few of grinds of black pepper.

You can also use the mixture to stuff marrow or thin zucchini. This delicious stuffed zucchini recipe can be served as either a side dish or a main dish. For some reason, round zucchini didn't make it into my diet much back home. You don't see them often Round zucchini, if you haven't had them, are the ideal vehicles for stuffing of almost any kind.

Stuffed Round Zucchini step by step

Preheat the oven to 400°F (200°C)..
Cut the tops off the zucchini and carefully scoop out the flesh with a spoon. Chop..
Heat a pan over medium-high heat and add the chopped onion, bell peppers, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini flesh. Cook until the carrot is tender and the liquid has evaporated..
Add the paprika and herbs and sautee for a few seconds to release the flavors. Add the cooked lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavors to combine..
Sprinkle the insides of the zucchini with a bit of salt and pepper and stuff with the filling..
Place them in a baking dish and put their tops back on..
Bake for 45–60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil..
Let cool for a couple of minutes before serving..
Note: remember the quantity for the lentils (1.5 cups) is for COOKED lentils 😀.

Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I'd try that too. My version is vegetarian, but I did use her idea of using coriander. Instead of rice, this recipe uses buckwheat and extra lentils! Round Zucchini Stuffed With Buckwheat and Lentils [Vegan].