RecipesStuffed zucchini
For stuffed zucchinis, it is advisable to use only young pieces, not overgrown ones. The hollowed-out zucchinis should be briefly pre-baked according to the recipe. Then, they are…
Ingredients (what you need)
4 zucchinis
2 onions
2 tomatoes
5 tablespoons of breadcrumbs
2 eggs
0.5 teaspoon of vegetable bouillon powder
200 g of hard cheese (e.g. Emmental)
2 tablespoons of oil
salt
ground pepper
parsley
Recipe steps
We halve the young zucchinis and scoop out their insides, which we then chop.
We place the halved zucchinis cut side down on a baking sheet lined with parchment paper and bake them for 10 minutes.
In a pan with two tablespoons of oil, we sauté the finely chopped onion, then add the chopped zucchini flesh and diced tomatoes. We let it simmer and then remove from heat.
We grate hard cheese and set aside half.
To the pan, we add breadcrumbs, whisked eggs, dry vegetable bouillon mix, half of the grated cheese, salt, pepper, and chopped parsley, and mix everything thoroughly.
We fill the pre-baked zucchinis with the mixture and sprinkle them with the remaining cheese.
We bake in a preheated oven for about 15 to 20 minutes.
Additional information about the recipe Stuffed zucchini
Stuffed zucchinis are a delicious and healthy dish that is popular in many cuisines. Fresh zucchinis are first hollowed out and then filled with various fillings, such as ground meat, rice, or vegetables. The dish is baked in the oven, which gives it a great flavor and aromatic aroma. Stuffed zucchinis are perfect as a main dish or a side and can be easily customized to personal preferences, making them a family favorite. Additionally, they are a great way to utilize seasonal produce and add more vegetables to the diet.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
