Simple Way to Make Cheese Stuffed Zucchini in Tomato Broth Speedy

Simple Way to Make Cheese Stuffed Zucchini in Tomato Broth Speedy

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Cheese Stuffed Zucchini in Tomato Broth

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We hope you got insight from reading it, now let's go back to cheese stuffed zucchini in tomato broth recipe. You can cook cheese stuffed zucchini in tomato broth using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Cheese Stuffed Zucchini in Tomato Broth:

  1. Prepare 2 of small zucchini or squash.
  2. Prepare 1 Block of White Cheese (Mozzarella, Queso Fresco, Parmesan).
  3. You need 4 of Eggs, Separated.
  4. You need 1 (15 oz) of Can Tomato Sauce.
  5. You need 1/2 of Onion.
  6. Provide 4 Cloves of Garlic.
  7. Prepare 1 Box of Chicken Broth.
  8. Take of Optional Chicken Boullion.
  9. You need of Oil for frying.
  10. Take 1 cup of flour.

Steps to make Cheese Stuffed Zucchini in Tomato Broth:

  1. Wash and slice zucchinis into 1cm slices.
  2. Slice cheese to same size as zucchini and layer into sandwiches.
  3. Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside.
  4. In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks.
  5. Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown.
  6. Set fried zucchini on paper towels while you make the sauce.
  7. In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy.
  8. Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes.
  9. Add chicken broth and bouillon to pot with tomato puree. Bring to a boil.
  10. Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low.
  11. Serve with rice or beans or just by themselves. Cheese Stuffed Zucchini in Tomato Broth

To the skillet, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs and Parmesan cheese. Fill the reserved zucchini shells with the mixture. Sprinkle more Parmesan cheese on top and drizzle with olive oil. Place the stuffed zucchini on top of the bones snugly and add water to the top and place a heavy smaller plate on top of the vegetables, bring to a slow boil and cover the pan. Place the zucchini boats in it.

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