Vegetarian stuffed zucchini
Dear friends, today we prepare together a delicious and all-vegetarian dish: baked stuffed zucchini, a real delicacy! Vegetarian stuffed zucchini are excellent both hot and stringy and at room temperature, and can be served as an appetizer, as a side dish or as a main course: preparing them is very easy, it is no coincidence that they were one of the workhorses of my house at university! Over time I have then tried many variations, from zucchini stuffed with cuttlefish to those stuffed with meat, but I remain particularly attached to this version, and it is also the easiest to reproduce because you only need very few ingredients that you always have in the refrigerator, which makes them a perfect dinner-saving dish! Let's see together the few and simple steps you need to prepare them.
Ingredients
4 zucchini (not too thin, preferably regular shape)200 g provolone cheese 50 g breadcrumbs30 g parmesan saltblack pepperextra virgin olive oil
Procedure
First, remove the base from the zucchini and cut them in half, then divide each half into two parts. Hollow out the inside of the zucchini with a teaspoon trying to leave the outside thin but avoiding breaking it. Chop the zucchini pulp with a knife and put it in a bowl. Cut the provolone into small pieces. Season the pulp with the diced cheese, grated Parmesan cheese, a little oregano, black pepper, a pinch of salt and a drizzle of oil. Complete with breadcrumbs and mix well. Brush the zucchini boats with extra virgin olive oil on both sides and then place them on a baking sheet lined with parchment paper. Stuff the zucchini with plenty of filling and complete with a drizzle of oil on the surface. Bake in a preheated convection oven at 180° C for 20-25 minutes, until the zucchini are golden brown. Remove from the oven and serve: your vegetarian stuffed zucchini are ready to be enjoyed!
Dear friends, today we prepare together a delicious and all-vegetarian dish: baked stuffed zucchini, a real delicacy! Vegetarian stuffed zucchini are excellent both hot and stringy and at room temperature, and can be served as an appetizer, as a side dish or as a main course: preparing them is very easy, it is no coincidence that they were one of the workhorses of my house at university! Over time I have then tried many variations, from zucchini stuffed with cuttlefish to those stuffed with meat, but I remain particularly attached to this version, and it is also the easiest to reproduce because you only need very few ingredients that you always have in the refrigerator, which makes them a perfect dinner-saving dish! Let's see together the few and simple steps you need to prepare them.
Ingredients
4 zucchini (not too thin, preferably regular shape)
200 g provolone cheese
50 g breadcrumbs
30 g parmesan
salt
black pepper
extra virgin olive oil
Procedure
First, remove the base from the zucchini and cut them in half, then divide each half into two parts. Hollow out the inside of the zucchini with a teaspoon trying to leave the outside thin but avoiding breaking it. Chop the zucchini pulp with a knife and put it in a bowl. Cut the provolone into small pieces. Season the pulp with the diced cheese, grated Parmesan cheese, a little oregano, black pepper, a pinch of salt and a drizzle of oil. Complete with breadcrumbs and mix well. Brush the zucchini boats with extra virgin olive oil on both sides and then place them on a baking sheet lined with parchment paper. Stuff the zucchini with plenty of filling and complete with a drizzle of oil on the surface. Bake in a preheated convection oven at 180° C for 20-25 minutes, until the zucchini are golden brown. Remove from the oven and serve: your vegetarian stuffed zucchini are ready to be enjoyed!
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