Stuffed Zuchini

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:

1. Preheat your oven to 180°C .

2. 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.

3. 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.

4. Stuff the zucchinis: Spoon the filling into the hollowed-out zucchini halves, packing it in evenly. Top each zucchini with the mozzarella.

5. 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.

6. 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