Zucchini with buckwheat and mushrooms casserole. Buckwheat casserole with zucchini

4h. 0 min.

Preparation

0 h. 40 min.

Prepare

97Kcal / 100 g

Calorie content

Gluten free, Fitness

Buckwheat really goes very harmoniously with vegetables, including zucchini. To prepare this casserole, you can replace the cereal with buckwheat flakes, then the soaking time can be reduced to 3-5 minutes. The taste of buckwheat will be clearly felt in the finished dish, and the texture will be more uniform. If this culinary duo suits your taste, also try the recipe for zucchini pancakes with cereal and carrots.
I discovered a very tasty combination for myself - buckwheat and zucchini. It’s a shame I haven’t combined them before! The casserole turns out juicy and satisfying. It contains healthy fiber, complex carbohydrates and protein. Such a balanced composition will ensure you feel full for a long time. This casserole is delicious both cold and hot!

Buckwheat really goes very harmoniously with vegetables, including zucchini. To prepare this casserole, you can replace the cereal with buckwheat flakes, then the soaking time can be reduced to 3-5 minutes. The taste of buckwheat will be clearly felt in the finished dish, and the texture will be more uniform. If this culinary duo suits your taste, also try the recipe for zucchini pancakes with cereal and carrots.
I discovered a very tasty combination for myself - buckwheat and zucchini. It’s a shame I haven’t combined them before! The casserole turns out juicy and satisfying. It contains healthy fiber, complex carbohydrates and protein. Such a balanced composition will ensure you feel full for a long time. This casserole is delicious both cold and hot!

Buckwheat really goes very harmoniously with vegetables, including zucchini. To prepare this casserole, you can replace the cereal with buckwheat flakes, then the soaking time can be reduced to 3-5 minutes. The taste of buckwheat will be clearly felt in the finished dish, and the texture will be more uniform. If this culinary duo suits your taste, also try the recipe for zucchini pancakes with cereal and carrots.
I discovered a very tasty combination for myself - buckwheat and zucchini. It’s a shame I haven’t combined them before! The casserole turns out juicy and satisfying. It contains healthy fiber, complex carbohydrates and protein. Such a balanced composition will ensure you feel full for a long time. This casserole is delicious both cold and hot!

Buckwheat casserole with zucchini

I present to you a recipe for buckwheat casserole with zucchini. The thing is very tasty, take my word for it. A little effort and you will understand me.
That's it, time doesn't wait!
Go!

Ingredients:

170-200 buckwheat,
400 ml. chicken broth (water),
2 tbsp. l. butter,
700-800 zucchini,
2 onions,
salt pepper,
300 gr. cheese,
250 gr. sour cream,
50 ml. water.

Preparation:

First, boil the buckwheat in the broth. Cut the zucchini into small pieces, the onion into half rings. Melt the butter in a frying pan, lower the onion until transparent, add the zucchini, salt, pepper, you can add nutmeg, simmer for 7-8 minutes.
Now let's get to the refueling. Take 100 gr. cheese, sour cream and 50 ml. water, mix, salt, pepper and fill the buckwheat with this whole mass.
Grease the mold with butter, sprinkle with breadcrumbs, lay out half of the buckwheat mass, then a layer of zucchini, sprinkle with cheese. Repeat the layers again. Bake in an oven preheated to 175 degrees for 25 minutes. OK it's all over Now!
Bon appetit!

P.S. One of the layers can be fried mushrooms or minced meat, and instead of zucchini, eggplant or sweet peppers are perfect. It all depends on your imagination! Experiment!

• Buckwheat porridge with egg Recipes

  Buckwheat porridge with egg Ingredients: Water - 2 cups Buckwheat groats - 1 cup Onions - 1 pc. Refined sunflower oil - 50 ml Butter - 15 g Fresh parsley - 50 g Salt - 0.5 tsp. Chicken eggs - 2 pcs. Preparation: 1. To prepare buckwheat porridge with eggs, we need buckwheat, eggs, onions, butter and sunflower oil, salt, water, fresh parsley. 2. Sort the buckwheat and rinse in water several times until the water becomes clear. 3. Then dry it and fry for 5-7 minutes in a dry frying pan, stirring constantly. A rich buckwheat smell should appear. Buckwheat should become golden. 4. Add butter to the fried buckwheat and mix well. Each grain should be oiled. But at the same time, do not fry buckwheat. 5. Pour the fried buckwheat with two glasses of boiling water and salt (exactly two glasses of boiling water. The ratio of buckwheat and water should be only 1:2). Close the pan tightly with a lid and under no circumstances open it for 15–17 minutes. During this time, the buckwheat will be completely cooked and absorb all the water. 6. Cut the onion into strips and fry in vegetable oil. 7. Add fried onions to the prepared buckwheat. 8. Hard boil the eggs. Cut the greens. Add chopped eggs and herbs to buckwheat. 9. Mix well and serve immediately. Bon appetit! Send your recipes to the suggested news. The most interesting things will be published here! #hot.appetit

• Tender zucchini casserole Recipes

  Delicate zucchini casserole Ingredients: Zucchini - 1 pc. Minced meat - 300 g Medium-sized tomatoes - 3–4 pcs. Onions - 1 pc. Chicken eggs - 2 pcs. Sour cream - 100 g Cheese - 100 g Tomato paste - 2 tbsp. l. Salt, ground black pepper to taste Vegetable oil Preparation: 1. Fry any minced meat in vegetable oil over low heat. Salt and pepper to taste. 2. Chop the onions. Add to the pan with minced meat and fry. 3. Then add tomato paste. Stir and simmer until the minced meat is ready. Let cool. 4. Peel and seed the zucchini. If you are using a very young zucchini, then this is not at all necessary. Grate on a coarse grater. If there is juice, then squeeze out the grated zucchini and place half of it on the bottom of the greased pan. 5. On top, in the next layer, place the prepared fried minced meat. Distribute evenly over the entire surface. Cover with the remaining grated zucchini. Salt the zucchini a little. 6. Cut the tomatoes into circles and place them on top of the zucchini. Beat eggs with sour cream, salt to taste. 7. Pour the egg-sour cream mixture into the mold on top of the zucchini. 8. Grate the cheese on a fine grater (I used processed cheese). Sprinkle over prepared casserole. 9. Place the mold in the oven for baking at 200°C for 25–30 minutes. 10. The most delicate casserole of zucchini with minced meat is ready for your table. Bon appetit! #hot.appetit

• Buckwheat casserole with eggplant Recipes

  Buckwheat casserole with eggplant Ingredients: Buckwheat - 150 g Zucchini (or eggplant) - 800 g Onion - 2 pcs. Bell pepper - 1 pc. Cheese - 300 g Sour cream - 250 g Water - 50 ml Butter - 2 tbsp. l. Chicken broth - 400 ml Salt - to taste Preparation: 1. Boil buckwheat in chicken broth until tender. We clean the eggplants, wash the peppers and cut them into small pieces. 2. Cut the onion into half rings, melt the butter in a frying pan. Fry the onion until translucent, add the eggplant, salt and pepper and simmer for 8 minutes. 3. Grate the cheese, mix 100 g with sour cream and 50 ml of water. 4. Pour the mixture into buckwheat porridge and stir. Grease a baking dish with butter, spread half of the buckwheat mass, put half of the fried eggplants and 100 g of cheese on it. 5. Repeat layers one more time. Place the casserole in an oven preheated to 180°C for 25 minutes. Bon appetit! #baking.appetit

• Potato casserole Recipes

  Potato casserole Ingredients: Potatoes - 1 kg Sour cream - 250 g Cheese - 200 g Onions - 2 pcs. Salt, pepper - to taste Preparation: 1. Preparing potato casserole is very easy. First, you need to boil the potatoes in their skins until fully cooked, cool, peel and cut into circles approximately 0.5 cm thick. 2. Chop the onion and fry in vegetable oil until transparent. Those who like the onions to be felt in the casserole, cut them into half rings; those who don’t like them, chop them finely. 3. Grease a baking dish with oil, put a layer of boiled potatoes in it, then a layer of fried onions. Spread with sour cream and repeat layers. You can add fried mushrooms or minced meat to the potato casserole. 4. Alternate layers until the ingredients run out. Salt, pepper and sprinkle grated cheese on top. 5. Place in the oven, preheated to 180 degrees, and bake for 30-35 minutes until fully cooked. Serve hot. Potato casserole is ready. #hot.appetit

• BUCKWHEAT PORridge WITH EGG Recipes

  BUCKWHEAT PORridge WITH EGG Ingredients: Ingredients: 1 cup buckwheat 2 cups water 0.5 tsp. salt 2 eggs 15 g butter 50 g fresh parsley 1 onion 50 ml sunflower oil Preparation: 1. Wash and dry the buckwheat. Fry the cereal in a dry frying pan for 5-7 minutes. Buckwheat should become golden. 2. Add butter, mix well. Remove the mixture from the heat, transfer to a saucepan and pour in two cups of boiling water and salt. 3. Close the pan tightly with a lid and do not open for 15-17 minutes. 4. Cut the onion into strips and fry in vegetable oil. 5. Chop the boiled eggs and parsley. 6. Add fried onions, eggs and herbs to the prepared buckwheat. Mix well. Bon appetit! #hot.appetit

• Buckwheat porridge with egg Recipes

  Buckwheat porridge with egg Ingredients: Ingredients: 1 cup buckwheat 2 cups water 0.5 tsp. salt 2 eggs 15 g butter 50 g fresh parsley 1 onion 50 ml sunflower oil Preparation: 1. Wash and dry the buckwheat. Fry the cereal in a dry frying pan for 5-7 minutes. Buckwheat should become golden. 2. Add butter, mix well. Remove the mixture from the heat, transfer to a saucepan and pour in two cups of boiling water and salt. 3. Close the pan tightly with a lid and do not open for 15-17 minutes. 4. Cut the onion into strips and fry in vegetable oil. 5. Chop the boiled eggs and parsley. 6. Add fried onions, eggs and herbs to the prepared buckwheat. Mix well. Bon appetit! #hotrecepti

• Recipes

  Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g hard cheese (you can do without it) - 4 eggs - 150 g sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. 2. Grate the zucchini on a coarse grater, add salt, squeeze out the juice 3. Cut the tomatoes into slices 4. Beat the eggs with sour cream, add salt 5. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Bon appetit! #hotrecepti

• Vegetable casserole “Southern” Recipes

  Vegetable casserole “Southern” Ingredients: 1 medium zucchini 3 tomatoes 2-3 potatoes 3 tbsp. butter 2 tbsp. flour 2 tbsp. milk 1 egg salt 100g. finely grated cheese. Preparation: Cut the vegetables into thin slices. Grease the bottom of the baking dish with oil and lay the vegetables overlapping and add salt. Cook the sauce: to do this, fry the flour with butter, add milk, stirring continuously, and cook until thick. After removing from heat, add the egg, whisking thoroughly, and add salt to the sauce. Pour the sauce over the vegetables. Sprinkle with cheese Bake for ~30 minutes until golden brown #hotrecepti

• Potato casserole Recipes

  Potato casserole Ingredients: Potatoes - 1 kilogram Sour cream - 250 grams Cheese - 200 grams Onions - 2 pieces Salt, pepper - - To taste Number of servings: 4 Preparation: Preparing potato casserole is very easy. First you need to boil the potatoes in their jackets until fully cooked, cool, peel and cut into slices approximately 0.5 cm thick. Chop the onion and fry in vegetable oil until transparent. Those who like the onions to be felt in the casserole, cut them into half rings; those who don’t like them, chop them finely. Grease a baking dish with oil, put a layer of boiled potatoes in it, then a layer of fried onions. Spread with sour cream and repeat layers. If desired, you can add fried mushrooms or minced meat to the potato casserole. Alternate layers until the ingredients run out. Salt, pepper and sprinkle grated cheese on top. Place in the oven, preheated to 180 degrees, and bake for 30-35 minutes until fully cooked. Serve hot. Potato casserole is ready #hotrecepti

• Zucchini casserole with minced meat and tomatoes Recipes / Casseroles
• Quiche with chicken and zucchini Recipes / Main courses

  Quiche with chicken and zucchini Ingredients: For the dough: 50 grams of unsalted butter, cold, 1 egg, 3 tbsp. l. cold water, 200 grams of flour, salt. For the filling: 250 g chicken fillet (ready), 1 medium zucchini or zucchini. For filling: 200 ml cream, 150 g cheese, 2 eggs, 1 tsp. ground nutmeg, salt. Preparation: 1. Mix the egg and butter until smooth. 2. Add water, I pour 3 tablespoons of water into the container and put it in the freezer. While I mix the egg and butter, the water cools down considerably; we need very cold water. 3. Add flour and salt. 4. Knead the dough. Wrap it in cling film and put it in the refrigerator for 30 minutes. 5. Meanwhile, prepare the filling, cut the onion into half rings. Fry until golden brown. 6. Slice the zucchini. Add it to the onion and fry. 7. Add chicken (if you have raw chicken fillet, then fry it after the onion, and only then add the zucchini). 8. Fry until done. Transfer to a plate to cool our filling. 9. Now let's start filling. Lightly beat 2 eggs. 10. Add cream. Mix well. 11. Grate the cheese on a fine grater. Add it to the mixture and mix well. 12. Add nutmeg. If necessary, add salt. 13. Preheat the oven to 180 degrees. Next, we grease the mold with oil, I use an oil spray, it very quickly and easily distributes the oil in a thin, even layer over the entire surface of the mold. 14. Take the dough out of the refrigerator and put it in the mold, making sides. Using a fork, pierce the dough in several places. 15. Place the filling in the mold. 16. Fill with filling. Place in the oven for 40-45 minutes, watch, the pie should brown nicely.

• Zucchini casserole with minced meat and tomatoes Casseroles

  Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g hard cheese (you can do without it) - 4 eggs - 150 g sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. 2. Grate the zucchini on a coarse grater, add salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, add salt 5. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Bon appetit!

• Zucchini gratin Recipes / Vegetables

  Zucchini gratin Ingredients: 1 kg. zucchini 1-2 tomatoes (optional) 100 g hard cheese 500 ml. milk 60 g butter + more for greasing 1 tbsp flour vegetable oil for greasing ground nutmeg, pepper, salt Preparation: 1. Cut the zucchini about 0.5 cm thick. Place on a baking sheet greased with vegetable oil and bake in an oven preheated to 180 degrees. about 10 minutes - until golden brown. If there is a wire rack, it is better to bake on a wire rack. Place half of the zucchini overlapping each other in a greased baking dish (mine is 28cm x 18cm). Salt and pepper. Top with a layer of chopped tomatoes. 2. Prepare bechamel. Melt the butter, add flour, mix well so that there are no lumps. Pour milk in a thin stream, add salt, pepper and nutmeg and, stirring, cook over low heat until thickened (the consistency of liquid sour cream). 3. Grate the cheese. Pour the sauce over the layer of zucchini and tomatoes (do not rush to pour out all the sauce, there may be too much of it. You just want it to lightly cover the vegetables), sprinkle with half the grated cheese. Place the other half of the zucchini. Salt and pepper. And sprinkle the remaining cheese on top. 4. Bake in an oven preheated to 180 degrees for 15 minutes until a golden crust forms (the process of obtaining this crust is, in fact, called gratination). And serve immediately :)

• Zucchini casserole with minced meat and tomatoes Casseroles

  Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g hard cheese (you can do without it) - 4 eggs - 150 g sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. 2. Grate the zucchini on a coarse grater, add salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, add salt 5. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Bon appetit!

• Zucchini casserole with minced meat and tomatoes Casseroles

  Zucchini casserole with minced meat and tomatoes Ingredients: 5 small zucchini (1.2 kg) 400 g minced meat 3 medium onions 2 tbsp. tomato paste 7-8 small tomatoes 100 g hard cheese (you can do without it) 4 eggs 150 g sour cream salt, pepper, sunflower oil Preparation: Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. Grate the zucchini onto a coarse grater, add salt, squeeze out the juice. Cut the tomatoes into slices. Beat the eggs with sour cream, add salt. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes. Bon appetit!

• Zucchini casserole with minced meat and tomatoes Casseroles

  Zucchini casserole with minced meat and tomatoes Ingredients: 5 small zucchini (1.2 kg) 400 g minced meat 3 medium onions 2 tbsp. tomato paste 7-8 small tomatoes 100 g hard cheese (you can do without it) 4 eggs 150 g sour cream salt, pepper, sunflower oil Preparation: Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. Grate the zucchini on a coarse grater, add salt, squeeze out the juice. Cut the tomatoes into slices. Beat the eggs with sour cream, add salt. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes.

• Quick roll - "Sportswoman" Recipes / Unsweetened baked goods

  Quick roll - "Sportswoman" Ingredients: 900g zucchini 2 eggs 1/2 cup flour herbs spices to taste Filling: 100g champignons 100g minced meat 1 pc onion 100 grated cheese herbs pepper and salt Preparation: Grate the zucchini on a coarse grater + eggs , flour, herbs, spices. Fry the prepared mixture on both sides in a frying pan. Filling: fry champignons, minced meat, onions until tender, salt and pepper. Place the filling on a cooled zucchini cake, sprinkle grated cheese on top and roll it into a roll. Decorate with herbs or tomatoes if desired. Before serving, cut into small pieces.

• Zucchini casserole with minced meat and tomatoes Casseroles

  Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g hard cheese (you can do without it) - 4 eggs - 150 g sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. 2. Grate the zucchini on a coarse grater, add salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, add salt 5. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Bon appetit!

• Zucchini casserole Casseroles

  Zucchini casserole Ingredients: 1 kg of zucchini 2 onions (I have 3 onions because they are small) 6 eggs 250 g low-fat sour cream or yogurt 100 g grated hard cheese 2 tbsp. l. vegetable oil ground black pepper salt Preparation: 1. Wash the zucchini and cut into small cubes. Young zucchini with thin skin need not be peeled, but old zucchini must be removed. 2. Place a colander on a bowl, place the zucchini in it, sprinkle with salt, stir and leave for about 10 minutes. 3. Heat 1 tbsp in a frying pan. l. vegetable oil and fry the chopped onion until transparent. In a bowl, beat eggs and sour cream with a mixer. Add finely grated cheese to the sour cream-egg mixture and mix everything well. 4. Squeeze the zucchini thoroughly with your hands and transfer it to a bowl. Add fried onions, sour cream and cheese mixture, season with salt and ground black pepper to taste. 5. Stir. Grease a baking dish with the remaining vegetable oil, place the prepared mixture in it, and smooth it out. 6. Bake in a preheated oven at 180 degrees for about 30-35 minutes. (depending on your oven) until golden brown.

• Quiche with chicken and zucchini Recipes

  Quiche with chicken and zucchini Ingredients: For the dough: 50 grams of unsalted butter, cold, 1 egg, 3 tbsp. l. cold water, 200 grams of flour, salt. For the filling: 250 g chicken fillet (ready), 1 medium zucchini or zucchini. For filling: 200 ml cream, 150 g cheese, 2 eggs, 1 tsp. ground nutmeg, salt. Preparation: 1. Mix the egg and butter until smooth. 2. Add water, I pour 3 tablespoons of water into the container and put it in the freezer. While I mix the egg and butter, the water cools down considerably; we need very cold water. 3. Add flour and salt. 4. Knead the dough. Wrap it in cling film and put it in the refrigerator for 30 minutes. 5. Meanwhile, prepare the filling, cut the onion into half rings. Fry until golden brown. 6. Slice the zucchini. Add it to the onion and fry. 7. Add chicken (if you have raw chicken fillet, then fry it after the onion, and only then add the zucchini). 8. Fry until done. Transfer to a plate to cool our filling. 9. Now let's start filling. Lightly beat 2 eggs. 10. Add cream. Mix well. 11. Grate the cheese on a fine grater. Add it to the mixture and mix well. 12. Add nutmeg. If necessary, add salt. 13. Preheat the oven to 180 degrees. Next, we grease the mold with oil, I use an oil spray, it very quickly and easily distributes the oil in a thin, even layer over the entire surface of the mold. 14. Take the dough out of the refrigerator and put it in the mold, making sides. Using a fork, pierce the dough in several places. 15. Place the filling in the mold. 16. Fill with filling. Place in the oven for 40-45 minutes, watch, the pie should brown nicely.

With the onset of spring and summer, young zucchini confidently enters our menu, making it not only tasty and varied, but also healthy. Therefore, some people love this vegetable for its benefits, and others for its delicate taste. Fried with garlic, baked with various fillings, marinated with honey, potato pancakes, casseroles and even vegetable cakes and jam - this is a small list of zucchini dishes. In our recipe, we stuff zucchini with buckwheat and vegetables and bake it in the oven.

Taste Info Second: zucchini and eggplant

Ingredients

• 2 medium zucchini (young);
• 100 g buckwheat;
• 1-2 tomatoes;
• bulb;
• 100 g cheese;
• 1-2 cloves of garlic;
• salt.

How to cook stuffed young zucchini baked with buckwheat

Sauté coarsely grated carrots and finely chopped onion for about 3-5 minutes.


Then turn off the heat and add boiled buckwheat and chopped garlic. Buckwheat must be boiled in salted water until tender, but at the same time it must maintain the integrity of its kernels, i.e., do not overcook. Mix the resulting mass thoroughly, which will be the filling of our zucchini.


Wash the zucchini and wipe with paper napkins. Cut off the ends and divide lengthwise into two equal halves. Now you need to remove the pulp. Carefully cut it with a sharp knife and scrape it out with a small spoon.


Immediately prepare the cheese and tomato. It is better to grate the cheese coarsely, and the tomato should be cut into thin half rings.

Add salt to the inside of each zucchini boat and stuff it tightly with buckwheat filling. We place the stuffed boats in a heat-resistant form, which we must grease with oil so that the zucchini does not stick. If the zucchini used has a dense structure, then before stuffing it is recommended to immerse them in boiling water for a couple of minutes.


Distribute tomato slices on top of the buckwheat. It is better to lay them slightly obliquely.


We fill it with cheese, do it carefully so that the cheese does not fall on the surface of the mold, and send it to a hot oven.


Stuffed zucchini will take about half an hour to bake at 180 degrees. You shouldn’t keep the zucchini boats in the oven longer, otherwise they will turn out a little dry.


The buckwheat filling makes the zucchini not only tasty, but also quite filling. This dish will look good on the table as an appetizer. And for those who are on a diet, baked zucchini stuffed with buckwheat is perfect for dinner.