Baked Stuffed Zucchini

Recipe:

Ingredients:

• 3 zucchinis, halved
• Olive oil
• Salt, paprika, garlic powder, dried dill (to taste)
• 1 onion, chopped
• Vegetable oil (for frying)
• 3 cloves garlic, chopped
• 250g mushrooms, chopped
• Zucchini pulp (from the cored zucchinis), chopped
• 200g canned pineapple, chopped
• 200g cheese, grated
• 50g Parmesan, grated

Directions:

Prepare the Zucchini:

1. Preheat your oven to 200°C (392°F).
2. Halve the zucchinis and cut off the peel.
3. Use a spoon to scoop out the core, reserving the zucchini pulp.
4. Brush the zucchini halves with olive oil and sprinkle with salt, paprika, garlic powder, and dried dill.
5. Place the zucchini halves on a baking sheet and bake for 15 minutes.

Prepare the Filling:

1. While the zucchinis are baking, heat some vegetable oil in a pan over medium heat.
2. Add the chopped onion and fry for 2-3 minutes until it becomes translucent.
3. Add the chopped garlic and mix.
4. Add the chopped mushrooms and fry for another 2-3 minutes.
5. Add the chopped zucchini pulp and fry for 2-3 minutes.
6. Season the mixture with salt, paprika, and garlic powder.
7. Fry for an additional 1-2 minutes until all the ingredients are well combined and cooked through.

Combine and Bake:

1. Remove the baked zucchini halves from the oven.
2. In a bowl, mix the cooked filling with 200g of chopped canned pineapple and 200g of grated cheese.
3. Spoon the filling mixture into the baked zucchini halves.
4. Bake the stuffed zucchinis at 200°C for 12-15 minutes.

Final Touch:

1. Sprinkle 50g of grated Parmesan over the stuffed zucchinis.
2. Bake for an additional 5 minutes at 200°C until the Parmesan is melted and golden brown.

Serve:

1. Everything is ready! Remove the stuffed zucchinis from the oven and let them cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 350 kcal per serving | Servings: 6 servings

Why Baked Stuffed Zucchini is a Great Choice

Nutritional Benefits

Zucchini is a nutrient-rich vegetable that is low in calories but high in essential vitamins and minerals. It is a great source of:

• Vitamin C: Boosts the immune system and acts as an antioxidant.
• Vitamin A: Essential for eye health and skin.
• Folate: Important for cell division and proper brain function.
• Potassium: Helps maintain healthy blood pressure levels.

The addition of mushrooms and pineapple not only enhances the flavor but also adds a range of other nutrients. Mushrooms provide protein, fiber, and a variety of vitamins including B vitamins, while pineapple adds a sweet touch and a dose of vitamin C.

Perfect for Various Diets

This Baked Stuffed Zucchini recipe is versatile and can easily fit into various dietary plans:

• Vegetarian: This dish is inherently vegetarian, making it a great option for those who avoid meat.
• Gluten-Free: The recipe does not contain any gluten, so it is safe for those with gluten intolerance or celiac disease.
• Low Carb: Zucchini is naturally low in carbohydrates, making this dish a good choice for low-carb or keto diets.

Cooking Tips and Tricks

Choosing the Best Zucchini

For the best results, select medium-sized zucchinis that are firm and have a bright green color. Avoid zucchinis that are too large as they can be watery and have larger seeds, which might affect the texture of the dish.

Enhancing the Flavor

1. Seasoning: Feel free to adjust the seasoning to your taste. Adding a pinch of red pepper flakes can give a subtle heat to the dish.
2. Cheese Variations: While mozzarella and Parmesan are recommended, you can experiment with other cheeses like feta, goat cheese, or even a sharp cheddar for a different flavor profile.
3. Herbs: Fresh herbs such as basil, thyme, or oregano can be added to the filling for a fresh and aromatic twist.

Pairing Suggestions

Main Course:

• Grilled Chicken: The mild flavor of grilled chicken complements the rich and savory taste of the stuffed zucchini.
• Pasta: Serve alongside a light pasta dish with a simple garlic and olive oil dressing or a fresh tomato basil sauce.

Side Dish:

• Salads: A crisp green salad with a tangy vinaigrette or a Greek salad with olives and feta can be a refreshing side.
• Grains: Pair with quinoa, couscous, or a simple rice pilaf for a complete meal.

Storing and Reheating

Storing:

• Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
• If you plan to freeze the stuffed zucchini, let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

Reheating:

• To reheat, place the zucchini in an oven preheated to 175°C (350°F) and bake until heated through, about 15-20 minutes.
• If reheating from frozen, bake at 175°C (350°F) for about 25-30 minutes or until fully heated.