Stuffed zucchini
Vegetarian stuffed zucchini is a delicious and light dish to prepare with round zucchini. To stuff them I used the inside of the same zucchini, bread, cheese and capers and to perfume parsley and marjoram. These particular zucchini lend themselves to many different fillings such as meat, tuna, ricotta, prosciutto and cheese, but always trying to use the pulp to prevent it from being thrown away. They have a very delicate flavor and it is up to you to decide whether to leave them light or make them more succulent. If you want a firmer filling in this recipe, you can add an egg. Of course you can replace the fontina cheese with any soft cheese. Also try the side dish of baked zucchini.
INGREDIENTSQUANTITY FOR 4 ROUND ZUCCHINI
round zucchini 4white bread crumbs 80 g fontina cheese 70 g grated Parmesan cheese 30 g Capers 30 Onion half milk 3 tablespoons extra virgin olive oil 2 tablespoons parsley marjoram breadcrumbs
PREPARATION
Wash the zucchini, cut the upper shell and empty them with the help of a digger leaving a fairly thin thickness. Cook the zucchini in boiling salted water for about 6-7 minutes. Drain them in very cold water and then let them dry upside down. Meanwhile, cut the pulp of three zucchini into small pieces. Brown the thinly sliced onion in oil, add the pulp of the zucchini, add salt and cook over high heat. Then lower the heat and cook for about 10 minutes. Put the cooked pulp in a bowl and add chopped parsley and marjoram and capers. Dice the fontina cheese and chop the bread in the mixer. Mix the zucchini pulp, fontina cheese, bread, Parmesan cheese and milk and season with salt. Fill the zucchini with the filling and sprinkle with breadcrumbs, then bake them in a preheated oven at 180 C degrees for about 30 minutes.
PRESERVATIONYou can store stuffed zucchini in the refrigerator for 1-2 days, inside an airtight container.
Vegetarian stuffed zucchini is a delicious and light dish to prepare with round zucchini. To stuff them I used the inside of the same zucchini, bread, cheese and capers and to perfume parsley and marjoram. These particular zucchini lend themselves to many different fillings such as meat, tuna, ricotta, prosciutto and cheese, but always trying to use the pulp to prevent it from being thrown away. They have a very delicate flavor and it is up to you to decide whether to leave them light or make them more succulent. If you want a firmer filling in this recipe, you can add an egg. Of course you can replace the fontina cheese with any soft cheese. Also try the side dish of baked zucchini.
INGREDIENTS
QUANTITY FOR 4 ROUND ZUCCHINI
round zucchini 4
white bread crumbs 80 g
fontina cheese 70 g
grated Parmesan cheese 30 g
Capers 30
Onion
half milk 3 tablespoons
extra virgin olive oil 2 tablespoons
parsley
marjoram
breadcrumbs
PREPARATION
Wash the zucchini, cut the upper shell and empty them with the help of a digger leaving a fairly thin thickness. Cook the zucchini in boiling salted water for about 6-7 minutes. Drain them in very cold water and then let them dry upside down. Meanwhile, cut the pulp of three zucchini into small pieces. Brown the thinly sliced onion in oil, add the pulp of the zucchini, add salt and cook over high heat. Then lower the heat and cook for about 10 minutes. Put the cooked pulp in a bowl and add chopped parsley and marjoram and capers. Dice the fontina cheese and chop the bread in the mixer. Mix the zucchini pulp, fontina cheese, bread, Parmesan cheese and milk and season with salt. Fill the zucchini with the filling and sprinkle with breadcrumbs, then bake them in a preheated oven at 180 C degrees for about 30 minutes.
PRESERVATION
You can store stuffed zucchini in the refrigerator for 1-2 days, inside an airtight container.
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