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Vegetable stuffed Zucchini

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Rate this recipe 4.6/5 (35 Votes)

Ingredients

  • 4 small zucchini
  • 1 red pepper
  • 2 tomatoes
  • 4 cups button mushrooms
  • 1 onion
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • a little grated cheese
  • thyme
  • bay leaf
  • salt and pepper

Details

Servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350°
Wash the zucchini, dry them well. Cut off tops to create a "hat" (lid), hollow out the zucchini, reserve the flesh.

In an ovenproof dish, pour 2 tablespoons of olive oil. Place the zucchini in the dish with the "hats" arranged separately and bake for 30 minutes.

Meanwhile, wash the tomatoes and peppers. Plunge the tomatoes for 1 minute in boiling water and remove skin. Cut the pepper into four, remove seeds, put under the broiler. When the skins are charred remove from oven and remove the blackened skin.

Wash the button mushrooms. Cut them into small pieces and let them make their water in a dry pan. When the mushrooms are almost cooked, heat 2 tablespoons oil in another large skillet. Sauté the chopped onion. Cut the flesh of the zucchini and tomatoes into small pieces. When the onion is browned, add the zucchini flesh and tomato. Next, add the crushed garlic, thyme and bay leaf. Simmer 15 minutes or until there is almost no water.

Meanwhile, cut the pepper into small pieces. When the water from the pan has evaporated and vegetables are cooked, add the diced pepper and mushrooms, salt and pepper. Cook 5 more minutes. When the zucchinis are cooked, remove from oven. Stuff them with vegetable mixture. Sprinkle with grated cheese and return to the oven. Bake for 10 minutes, or until the cheese is melted and golden.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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