So before we start this Stuffed Zucchini recipe, again a little review of the magical zucchinis. First of all, you may have known this vegetable under the name “courgette”. This might surprise a few of you, but a zucchini is not really a vegetable. It comes from the squash family. Did you know that it can almost reach one meter long? But it never does, as we harvest them around 15 to 25 centimeters. And surprise, surprise… as the squash, it originally came from the Americas (even if the varieties we know today are very different from the original ones and come from Italy from the end of the 19th century). Among their properties we can find a very low score on the glycemic index. It is, however, very high in antioxidants like Vitamin A and C, and in potassium and manganese.

As we were talking about the size of the zucchinis… In this recipe I would recommend to get large zucchinis. It will be nicer, easier for stuffing and it really works as a main dish that you can accompany with a salad. Not much to keep in mind here really apart form the fact that i like to cook the zucchinis for 15 minutes in hot water before stuffing them and putting them in the oven. That way they get tender quicker. You can also cook the Stuffed Zucchini directly in the oven but the first trial might not be perfect. This dish is really very easy to make and is a no mistake one if you want to have “creative” vegetables on the table. A great first step for stuffed vegetables too! At last but not least, the cream cheese can be made with whatever you like. In this one I have used dried tomatoes & mushrooms because there is simply no mistakes with these two ingredients.

 

Print Recipe
Stuffed Zucchini with Cream Cheese, Dried Tomatoes & Mushroom Yum
Course Main Dish
Cuisine French, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat the oven to 180°C/350°F.
  2. Start by cutting the zucchini in two (vertically). With a small spoon, grate the interior of the zucchini (the center with the seeds). Peel the zucchini, peeling one line and leaving another one, peeling one line and leaving another one. Cook them for 10 minutes in a pan with simmering water and reserve.
  3. Slice the mushrooms and put them in a frying pan and cook them until they are soft and slightly golden.
  4. Chop the onions and the dried tomatoes and put them in the frying pan with the oregano. Fry for 2 minutes more.
  5. Put the mixture in a bowl, add the cream cheese and the salt & pepper. Start
  6. Fill the zucchinis with the mixture add some grated cheese on top and put them in the oven for 10 minutes.
  7. Chop some chives, sprinkle them on top of the zucchinis and ready to serve! I like to put some polenta grains on it to bring some crisp texture but this is really optional.
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