Stuffed Zucchini
About the recipe
Stuffed zucchini is a delicious and nutritious vegetable-based dish that’s both simple to prepare and full of flavor.
This recipe uses fresh zucchini, halved and hollowed to create edible boats, which are then parboiled for tenderness. The filling is a savory mix of sautéed zucchini pulp and onion, combined with bread crumbs, Parmesan cheese, a beaten egg, and fresh parsley.
Lightly seasoned with pepper and baked to perfection, these stuffed zucchinis are golden on top and soft inside.
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 2 pieces Zucchini
- 1 pieces Onion, minced
- 1 tbsp Parsley, chopped
- Oils, Sauces & Condiments
- 1 tbsp Cooking oil
- 0.25 cup Breadcrumbs
- 1 pieces Pepper, to taste
- Dairy & Alternatives
- 0.25 cup Parmesan cheese
- 1 pieces Egg, lightly beaten
Method
Step 1
Preheat oven to 180ºc.
Step 2
Cut zucchini in half lengthwise and scoop out and save pulp, leaving a shell.
Step 3
Par boil shells for 2 minutes. Remove and drain.
Step 4
Chop zucchini pulp.
Step 5
In frypan, heat oil over medium-high heat. Sauté onion and chopped zucchini until tender.
Step 6
Remove from heat and combine remaining ingredients.
Step 7
Fill shells.
Step 8
Place in greased baking dish.
Step 9
Bake for 15 – 20 minutes or until heated through.
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