There's something irresistibly comforting about stuffed vegetables, and zucchini is one of the best for this! Today, we're taking this humble vegetable to the next level with a filling that's rich, cheesy, and bursting with flavor. These Stuffed Adrielle Zucchini are not only easy to make but also offer a delightful mix of textures. Enjoy the last fresh zuchinni of the season, during the first cold nights of autumn !
Season: Zuchinni usually from Mai to October.
Ingredients:
4 medium zucchinis
1 mozzarella cheese, shredded
1 small onion, finely chopped
2 garlic cloves, minced
5-10 cherry tomatoes, diced
2 tablespoons olive oil
Fresh basil or parsley for garnish
Salt and pepper to taste
Procedure:
Preheat your oven to 180°C .
Prepare the zucchinis by cutting them in half lengthwise. Scoop out the flesh with a spoon, creating a "boat" shape. Set aside the scooped-out zucchini flesh.
Cook the filling: Heat olive oil in a pan over medium heat. Sauté the onions and garlic until soft and fragrant, about 3 minutes. Add the cherry tomatoes and cook until softened. Chop the zucchini flesh and add it to the mixture. Season with salt, pepper and dried italian herbs. Then cook for another 5 minutes, stirring occasionally.
Stuff the zucchinis: Spoon the filling into the hollowed-out zucchini halves, packing it in evenly. Top each zucchini with the mozzarella.
Bake: Place the stuffed zucchinis on a baking tray lined with parchment paper. Bake for 20-25 minutes or until the zucchinis are tender and the cheese is bubbling and golden brown.
Serve: Garnish with fresh basil or parsley for a burst of color and added freshness. Serve hot, and enjoy !
Nutritional value per serving: 300 kcal | 16 grams of fat | 10 grams of protein
C02 values for the cake per serving: 430 grams of C02
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