Ingredients

For the Zucchini Base:

• Zucchinis: 3, halved
• Olive oil: As needed
• Salt, paprika, garlic powder, dried dill: To taste

For the Filling:

• Onion: 1, chopped
• Vegetable oil: For frying
• Garlic: 3 cloves, chopped
• Mushrooms: 250g, chopped
• Zucchini pulp: From the cored zucchinis, chopped
• Canned pineapple: 200g, chopped
• Cheese: 200g, grated

For the Topping:

• Parmesan: 50g, grated

Preparation Details

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories (per serving): Approximately 220 kcal

Step-by-Step Instructions

Step 1: Prepare the Zucchinis

1. Preheat the Oven:
   Preheat your oven to 200°C (392°F).
2. Halve the Zucchinis:
   Wash and dry the zucchinis. Slice them in half lengthwise and cut off the peel.
3. Core the Zucchinis:
   Use a spoon to scoop out the core, leaving enough flesh to form a sturdy shell. Reserve the scooped-out pulp for the filling.
4. Season and Bake:
   Brush the zucchini halves with olive oil and season with salt, paprika, garlic powder, and dried dill. Arrange the halves on a baking sheet and bake for 15 minutes until slightly softened.

Step 2: Prepare the Filling

1. Heat the Oil:
   While the zucchinis are baking, heat some vegetable oil in a large pan over medium heat.
2. Sauté the Onion and Garlic:
   Add the chopped onion to the pan and fry for 2-3 minutes until translucent. Add the chopped garlic and mix well.
3. Add Mushrooms:
   Stir in the chopped mushrooms and cook for another 2-3 minutes, allowing them to release their moisture and develop a rich flavor.
4. Incorporate the Zucchini Pulp:
   Add the reserved zucchini pulp to the pan and fry for an additional 2-3 minutes.
5. Season the Filling:
   Season the mixture with salt, paprika, and garlic powder. Cook for 1-2 minutes to blend the flavors.

Step 3: Combine and Bake

1. Mix the Filling:
   Remove the baked zucchini halves from the oven. In a large mixing bowl, combine the cooked filling with the chopped canned pineapple and grated cheese. Mix until evenly distributed.
2. Stuff the Zucchinis:
   Spoon the filling mixture generously into the baked zucchini halves, pressing lightly to pack it in.
3. Bake Again:
   Return the stuffed zucchinis to the oven and bake at 200°C for 12-15 minutes, until the cheese is melted and bubbly.

Step 4: Add the Final Touch

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

Step 5: Serve

1. Cool Slightly:
   Remove the stuffed zucchinis from the oven and let them cool for a few minutes before serving.
2. Plate and Enjoy:
   Serve the stuffed zucchinis warm. Pair them with a fresh salad or crusty bread for a complete meal.

Why This Recipe is Timeless

Cheesy Stuffed Zucchinis with Pineapple and Mushrooms is a timeless dish because it blends wholesome ingredients with bold, complementary flavors. The tender zucchini shells serve as the perfect vessel for a filling that combines the earthiness of mushrooms with the tangy sweetness of pineapple.

The addition of cheese and Parmesan creates a luscious, creamy texture, while the spices elevate the dish with a burst of flavor. It’s versatile enough to be served as a main course or a side dish, and its elegant presentation makes it suitable for any occasion.

This recipe also stands the test of time due to its adaptability. You can swap out ingredients to suit your preferences, such as using spinach instead of zucchini pulp or adding cooked quinoa for extra protein. Its simple yet creative approach to vegetables ensures it remains a favorite for both home cooks and professional chefs.

Nutrition Facts (Per Serving)

• Calories: 220 kcal
• Protein: 8g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 6g

Frequently Asked Questions (FAQs)

1. Can I make this dish vegan?
Yes! Use plant-based cheese and replace Parmesan with nutritional yeast for a vegan-friendly version.

2. What other vegetables can I use?
You can substitute zucchinis with bell peppers, eggplants, or large tomatoes for a different twist.

3. How do I prevent the zucchinis from becoming soggy?
Bake the zucchini halves before stuffing to remove excess moisture and ensure a firm texture.

4. Can I freeze stuffed zucchinis?
Yes, you can freeze them after baking. Let them cool completely, then wrap tightly in foil or store in an airtight container. Reheat in the oven when ready to serve.

Tips for Success

1. Choose Firm Zucchinis: Use fresh, firm zucchinis for the best texture and flavor.
2. Don’t Overfill: Avoid overstuffing the zucchinis to prevent spillage during baking.
3. Customize the Filling: Add cooked quinoa, rice, or lentils for extra texture and nutrition.
4. Experiment with Cheese: Mix different cheeses like cheddar, mozzarella, or Gouda for unique flavor combinations.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
• Freezer: Freeze baked stuffed zucchinis for up to 1 month. Thaw in the refrigerator overnight before reheating.

Conclusion

Cheesy Stuffed Zucchinis with Pineapple and Mushrooms is more than just a dish—it’s a celebration of flavors, textures, and creativity. From the tender zucchini base to the rich, savory filling and cheesy topping, every bite offers a delightful combination of tastes that will leave you craving more.

This dish’s timeless appeal lies in its versatility and ability to cater to various dietary preferences. Whether you’re serving it as a main course or a side dish, it’s guaranteed to impress. Its balance of savory and sweet, paired with its elegant presentation, makes it a standout recipe for any occasion.

So, roll up your sleeves, preheat your oven, and prepare to create a dish that’s as satisfying to make as it is to eat. With Cheesy Stuffed Zucchinis, you’re not just making a meal—you’re crafting a masterpiece. Enjoy!