Stuffed Zucchini
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Stuffed Zucchini
Stuffed Zucchini are a classic Italian home-cooked dish that transforms simple ingredients into a flavorful and satisfying meal. Tender zucchini are hollowed out and filled with a savory mixture of breadcrumbs, cheese, herbs, and zucchini flesh, then baked until golden and fragrant. They can be served as a main course, side dish, or light vegetarian meal.
Servings4
Ingredienti
- 4 medium zucchini
- 150 g breadcrumbs
- 80 g Parmigiano Reggiano grated
- 2 eggs
- 2 tablespoons fresh parsley finely chopped
- 2 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 100 ml milk
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Wash the zucchini and trim the ends.
- Cut the zucchini in half lengthwise and carefully scoop out the flesh, leaving a thin shell.
- Chop the removed zucchini flesh finely and set aside.
- Heat one tablespoon of olive oil in a skillet and cook the chopped zucchini flesh for 5 minutes until softened.
- Transfer the cooked zucchini flesh to a bowl and mix with the breadcrumbs, Parmigiano Reggiano, eggs, parsley, garlic, remaining olive oil, and milk.
- Season with salt and black pepper and mix until well combined.
- Fill the zucchini shells generously with the mixture.
- Arrange the stuffed zucchini in a lightly oiled baking dish.
- Drizzle with a little extra olive oil.
- Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, or until golden brown and tender.
- Allow to cool slightly before serving.
Note
For a richer version, add diced mozzarella, cooked ground meat, tuna, or cooked ham to the filling.Stuffed zucchini are delicious served warm or at room temperature.