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Ako Vas nešto tišti, a nigde nije zgodno da to kažete, kažite ovde.

Srećno!
 
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Garden-Stuffed-Zucchini-Boats_EXPS_THSUM18_194344_D02_01_10b-1-696x696.jpg
 
Mrkalj:
Nemoj mi reći da nemaš svoje tikvice?!? Ko ima okućnicu treba samo das baci seme, i ima da ih skida svakodnevno kao paučinu u garaži.
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Ja imam ogroman vrt... nije njiva, nije livada...vrt! Po ivici kruške, jabuke, kupine, grožđe... u sredini kućica i ukrasno bilje,,, uzgojem tikvica i ostalih gastro potrepština sam se bavila ranije godinama, ali paradajz i paprike su mi stizale kada su se već svi cigani najeli toga na pijaci...vrsta zemlje, klima...bacala ja razno semenje, al' - neće! Zato hoće korov do krova! Tako da, kada se budem preselila u plodan Banat, onda ću možda da bacam semenje...al' to možda u nekom drugom životu...
U svakom slučaju hvala na brizi, prijatelju!
:vzagrljaj:
 
Soradze:
Ja imam ogroman vrt... nije njiva, nije livada...vrt! Po ivici kruške, jabuke, kupine, grožđe... u sredini kućica i ukrasno bilje,,, uzgojem tikvica i ostalih gastro potrepština sam se bavila ranije godinama, ali paradajz i paprike su mi stizale kada su se već svi cigani najeli toga na pijaci...vrsta zemlje, klima...bacala ja razno semenje, al' - neće! Zato hoće korov do krova! Tako da, kada se budem preselila u plodan Banat, onda ću možda da bacam semenje...al' to možda u nekom drugom životu...
U svakom slučaju hvala na brizi, prijatelju!
:vzagrljaj:
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Ma, tikvice i bundeve rastu u pesku, samo ih dobro polivaj kad je vrućina.

https://foodrevolution.org/wp-content/uploads/blog-featured-zuch-20180724.jpg

PS. I blitva.
 
Poslednja izmena:
Soradze:
da pogodimo recopis ove lepote, ili ćeš da nam kažeš, a?
:zbalavi:
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Ingredients
  • 3 medium zucchini
  • 3/4 pound ground beef
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1-1/2 cups water, divided
  • 3/4 cup fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/3 cup chopped fresh mushrooms
  • 1/4 cup ditalini or other small pasta
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Italian cheese blend, divided
  • Pasta sauce, optional






Powered by Chicory


Directions
  • Preheat oven to 350°. Halve zucchini lengthwise; place cut side down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
  • Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
  • Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.


Nutrition Facts
2 stuffed zucchini halves: 489 calories, 24g fat (12g saturated fat), 103mg cholesterol, 992mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 36g protein.

Originally published as Garden Stuffed Zucchini Boats in Taste of Home Summer 2018
 
Mrkalj:
Ingredients
  • 3 medium zucchini
  • 3/4 pound ground beef
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1-1/2 cups water, divided
  • 3/4 cup fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/3 cup chopped fresh mushrooms
  • 1/4 cup ditalini or other small pasta
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Italian cheese blend, divided
  • Pasta sauce, optional






Powered by Chicory


Directions
  • Preheat oven to 350°. Halve zucchini lengthwise; place cut side down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
  • Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
  • Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.


Nutrition Facts
2 stuffed zucchini halves: 489 calories, 24g fat (12g saturated fat), 103mg cholesterol, 992mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 36g protein.

Originally published as Garden Stuffed Zucchini Boats in Taste of Home Summer 2018
Kliknite za proširenje...
OOOOHHHH, thank you so much! You are so kind...
:cmok2:
 
Moji kućni ljubimci dobili smrtonosnu infekciju crva... izujedali ih novi komarci koji su nam stigli iz Afrike i to je sada najveća epidemija u Srbiji...veterinari bitku vode da ih održavaju u životu, ali je ishod neizvestan...mogu da se spasu kerovi i mačke koji žive u stanovima...
Ako nešto treba da naučimo, to je da će nam insekti doći glave...
 
stanje
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