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Zucchini Stuffed with Buckwheat and Mushrooms
Zucchini Stuffed with Buckwheat and Mushrooms
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Recipe Details:
Zucchinis are very tender and tasty and in a company of amaranth flour, buckwheat and mushrooms makes this dish very tasty and diabetic-friendly.
Step 1 Wash the buckwheat and put it in a saucepan. Cover with 0.6 cup of water and cook over high heat until water boils. Add finely chopped onion and salt and reduce heat to medium and cook covered for 20 minutes. Step 2 Heat some oil in a frying pan, put finely chopped garlic and chopped mushrooms and fry for 7 minutes. Then add the cooked buckwheat to the frying pan. Add salt if necessary. The meat is now ready. Step 3 Cut the zucchinis in half lengthwise and then, using a spoon, remove the middle with seeds from each half of the zucchinis, so they look like little boats. Step 4 Heat some oil in a frying pan. Cut the center removed from the zucchini and fry it until ready. Then grind in a blender or just mash with a fork. Step 5 Add amaranth flour, sour cream, and salt. Mix well. The sauce is ready. Step 6 Lightly salt the zucchini “boats” inside. Fill them with buckwheat and ground meat and put the sauce on top. Step 7 Preheat oven to 430 F. Bake the zucchinis until soft (for 30 minutes at least). Step 8 Garnish with cherry tomatoes and parsley. Serve and enjoy!
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