This stuffed zucchini recipe is a fantastic combination of vegetables, cheese, and a hint of sweetness from pineapple. It’s a balanced meal that’s low in carbs but high in flavor. The best part? It’s straightforward to make and versatile enough for any occasion.
Full Recipe:
Ingredients You’ll Need
For the Zucchini:
- 3 zucchinis, halved
- Olive oil
- Salt, paprika, garlic powder, dried dill (to taste)
For the Filling:
- 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
For the Topping:
- 50g Parmesan, grated
Step-by-Step Directions
Prepare the Zucchini
- Preheat Oven: Preheat your oven to 200°C (392°F).
- Prepare Zucchinis: Halve the zucchinis and cut off the peel. Use a spoon to scoop out the core, reserving the zucchini pulp for the filling.
- Season Zucchinis: Brush the zucchini halves with olive oil and sprinkle with salt, paprika, garlic powder, and dried dill.
- Bake Zucchinis: Place the seasoned zucchini halves on a baking sheet and bake in the preheated oven for 15 minutes.
Prepare the Filling
- Heat Oil: While the zucchinis are baking, heat some vegetable oil in a pan over medium heat.
- Cook Onions: Add the chopped onion to the pan and fry for 2-3 minutes until it becomes translucent.
- Add Garlic: Add the chopped garlic and mix well.
- Add Mushrooms: Add the chopped mushrooms and fry for another 2-3 minutes.
- Add Zucchini Pulp: Add the chopped zucchini pulp to the pan and fry for 2-3 minutes.
- Season Filling: Season the mixture with salt, paprika, and garlic powder. Fry for an additional 1-2 minutes until all ingredients are well combined and cooked through.
Combine and Bake
- Prepare Filling Mixture: Remove the baked zucchini halves from the oven. In a bowl, mix the cooked filling with 200g of chopped canned pineapple and 200g of grated cheese.
- Stuff Zucchinis: Spoon the filling mixture into the baked zucchini halves.
- Second Bake: Bake the stuffed zucchinis at 200°C for 12-15 minutes.
Final Touch
- Add Parmesan: Sprinkle 50g of grated Parmesan over the stuffed zucchinis.
- Final Bake: Bake for an additional 5 minutes at 200°C until the Parmesan is melted and golden brown.
Serve
- Serve and Enjoy: Everything is ready! Remove the stuffed zucchinis from the oven and let them cool slightly before serving. Enjoy your delicious and nutritious meal!
Tips and Variations
- Cheese Options: Feel free to use any type of cheese you prefer, such as mozzarella, cheddar, or gouda.
- Vegetable Variations: Add other vegetables like bell peppers, spinach, or tomatoes for extra flavor and nutrition.
- Spice It Up: Add a pinch of red pepper flakes or chili powder to the filling for a spicy kick.
- Herb Enhancements: Fresh herbs like parsley, basil, or thyme can be added to the filling for extra flavor.
Storing Leftovers
Store any leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes, you can prepare the filling and stuff the zucchinis ahead of time. Store them in the refrigerator and bake when you’re ready to serve.
What can I serve with stuffed zucchinis?
Stuffed zucchinis can be served as a main dish with a side salad or as a side dish with grilled chicken or fish.
How do I prevent the zucchinis from becoming too watery?
Be sure to remove as much moisture as possible from the zucchini pulp before adding it to the filling. You can do this by squeezing it with a paper towel.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used instead of canned. Just chop it into small pieces and add it to the filling.
Conclusion
This easy and delicious stuffed zucchini recipe is a perfect meal for any occasion. With its flavorful filling and cheesy topping, it’s sure to be a hit with everyone. Follow these simple steps and enjoy a comforting and satisfying dinner that’s quick to prepare and incredibly tasty.