Traditional Stuffed Zucchini
Ingredients
- 4 pcZucchini (hollowed out)
- 400 gPork and beef stuffing (plain)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 1 pcEgg (whole)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchThyme (leaves only)
- 30 gParmesan cheese (grated)
- 30 gBreadcrumbs (fine)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender zucchini flesh contrasting with a juicy, well-seasoned stuffing. The top should be gratinated to provide a thin, golden, crispy crust.
- 1
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
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
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
Generously fill the zucchini shells with the stuffing. Sprinkle with parmesan and breadcrumbs. Drizzle with a dash of olive oil to encourage browning.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispiness.
