Because here in
\nRomania many are observing the St. Peter and Paul fasting, we thought that
\nintroducing to you a couple of zucchini dishes would be a good idea. Be they
\nsmall or big, zucchinis are used for a wide variety of main or side dishes here
\nin Romania. Small zucchinis are preferred in fried zucchini recipes whereas the
\nbigger ones are usually stuffed with various fillings, such as minced meat or finely
\nchopped vegetables. <\/p>\n
<\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
To prepare a
\nsoup you need about one kilo of zucchinis, three or four, two parsley roots, a
\ncup of rice, two carrots and a little bit of oil. Carrot and parsley roots are
\ngrated and boiled with a bit of salt for about 10 minutes. Add the rice and let
\nit boil for another 15 minutes upon which throw in the zucchinis, peeled and
\ncut into small pieces. Keep boiling the mixture for another quarter of an hour
\nafter which sour it with borscht juice and pour in a little bit of oil. In Romania
\nwe use borscht to sour dishes, but you can also use lemon juice or vinegar. <\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
Turn
\noff the fire and sprinkle the dish with finely-chopped parsley leaves. <\/p>\n
<\/p>\n
\n
<\/p>\n
Stuffed zucchinis with rice is a main course
\nhere in Romania and to cook it you need about 6-8 zucchinis, a cup of rice, a
\ntomato, an onion and a bunch of parsley. After you have washed and cleaned the
\nzucchinis, scoop them out with a teaspoon. <\/p>\n
<\/p>\n
\n
<\/p>\n
And now the filling. Finely chop the onion
\nand briefly saut\u00e9 it in oil. The cubed tomato is placed upon the saut\u00e9ed onion
\nbut you can also use tomato juice. Next pour in the rice, add a little bit of
\nwater and leave the pot to simmer for a couple of minutes. Add next some finely
\nchopped parsley leaves, black pepper and a little bit of salt. Stuff the
\nzucchinis with this mixture and place them preferably on a baking tray in which
\nyou have poured a little bit of water first. Bake the dish for about half an
\nhour and serve them shortly after they have been taken out of the oven
\npreferably with some sour cream or yogurt on top. <\/p>\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchinis dishes are largely used during fasting periods in Romania<\/p>\n","protected":false},"author":125,"featured_media":174892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[46036,46034,39609,43260,46035,45812],"coauthors":[],"class_list":["post-174891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-carrot","tag-parsley","tag-paul","tag-rice","tag-st-peter","tag-zucchini"],"acf":[],"yoast_head":"\n