Traditional Stuffed Zucchini

Tender zucchini flesh contrasting with a juicy, well-seasoned stuffing. The top should be gratinated to provide a thin, golden, crispy crust.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 509
• Protein: 21 g
• Carbs: 18 g
• Fat: 38 g

Ingredients

• 4 piece Zucchini ( hollowed out )
• 400 g Pork and beef stuffing ( plain )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Egg ( whole )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Thyme ( leaves only )
• 30 g Parmesan cheese ( grated )
• 30 g Breadcrumbs ( fine )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Wash the zucchinis. Cut them in half lengthwise. Using a spoon, scoop out the center, leaving half a centimeter of flesh against the skin. Coarsely chop the scooped-out flesh.

2. Sautéing the garnish

   In a pan with a splash of olive oil, sauté the finely diced onion and minced garlic without browning. Add the chopped zucchini flesh and let the vegetation water evaporate until the mixture is dry.

3. Making the stuffing

   In a mixing bowl, combine the pork and beef stuffing with the egg, chopped flat parsley, thyme, and the cooled onion-zucchini mixture. Season with salt and pepper. The texture should be homogeneous and supple.

4. Stuffing and gratining

   Generously fill the zucchini shells with the stuffing. Sprinkle with parmesan and breadcrumbs. Drizzle with a dash of olive oil to encourage browning.

5. Baking

   Bake at 180°C. The zucchini is cooked when the tip of a knife sinks in without resistance. The stuffing must be cooked through and the top well-browned.

Chef's tips

• Do not throw away the zucchini flesh; it adds moisture to the stuffing and prevents it from being too dry.
• If the zucchinis don't stand straight in the dish, slice a thin piece off the bottom skin to create a flat base.

Storage

Can be kept for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispiness.