Stuffed Zucchini from the Oven

The combination of tender potatoes, fresh Chinese cabbage, and the delightful blend of Provencal herbs creates a dish that’s both comforting and flavorful. The cheesy top layer adds an irresistible golden crust that makes every bite a delicious experience.

This recipe is not only easy to prepare but also incredibly versatile. You can adjust the ingredients based on what you have available, making it a perfect choice for using up leftover vegetables. The savory blend of eggs, sour cream, and mayonnaise gives the dish a rich and creamy texture, while the tomato sauce and mozzarella cheese add a tangy and cheesy finish. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this Baked Cabbage and Potato Delight is sure to become a favorite in your home.

Ingredients:

  • 2 zucchini (about 300-340 grams), cut into small pieces
  • 100 grams mushrooms, cut into small pieces
  • 1/2 onion, finely chopped
  • 2 cloves of garlic, minced
  • Salt, to taste
  • 150 grams cream cheese
  • 60-80 grams cheddar cheese, grated

Directions:

  1. Preheat your oven to 200°C (400°F).
  2. Cut the zucchini into small pieces and scoop out the center to create a hollow space for the stuffing.
  3. In a pan, sauté the chopped onions and minced garlic until they become translucent and fragrant.
  4. Add the chopped mushrooms to the pan and cook until they are tender and any liquid released has evaporated. Season with salt to taste.
  5. In a mixing bowl, combine the cooked mushrooms, onions, and garlic with the cream cheese. Mix well until everything is evenly combined.
  6. Stuff each hollowed-out zucchini piece with the mushroom and cream cheese mixture, filling them generously.
  7. Place the stuffed zucchini pieces in a baking dish.
  8. Sprinkle grated cheddar cheese over the top of each stuffed zucchini.
  9. Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  10. Remove the foil and broil for an additional 2-3 minutes to brown the cheese on top.
  11. Serve the stuffed zucchini hot from the oven. Enjoy your delicious and healthy meal!

Nutritional Benefits

This Stuffed Cabbage and Potato Bake is not only delicious but also packed with nutrients. Chinese cabbage is rich in vitamins K and C, as well as fiber, which aids in digestion. Potatoes provide a good source of potassium and vitamin B6, while the eggs add high-quality protein and essential amino acids. The addition of Provencal herbs not only enhances the flavor but also offers antioxidants and anti-inflammatory properties.

Customization Tips

One of the best things about this recipe is its flexibility. You can easily modify it to suit your dietary preferences or use up what’s in your fridge. Here are a few ideas:

  • Vegetarian Version: Keep it as it is or add more vegetables like zucchini, mushrooms, or spinach for extra nutrients.
  • Meat Lovers: Add some cooked bacon, ham, or sausage slices to the layers for a heartier meal.
  • Vegan Option: Replace the eggs with a vegan egg substitute, use dairy-free sour cream and mayonnaise, and choose vegan cheese.
  • Spicy Twist: Add a dash of chili flakes or some sliced jalapeños to give the dish a spicy kick.

Serving Suggestions

This dish is versatile and pairs well with a variety of sides and beverages. Here are some serving ideas:

  • Side Dishes: Serve with a fresh green salad, steamed vegetables, or a light coleslaw to complement the rich flavors of the bake.
  • Bread: A slice of crusty bread or garlic bread can be a great addition to soak up any leftover sauce.
  • Beverages: Pair with a crisp white wine like Sauvignon Blanc, a light beer, or a refreshing iced tea for a balanced meal.

Storage and Reheating

If you have leftovers, this bake stores well and makes for an easy meal later in the week:

  • Storage: Once cooled, store the leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave for 2-3 minutes or until hot. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes, you can assemble the dish a day in advance and store it in the refrigerator. When you’re ready to cook, simply bake it as directed, adding a few extra minutes to the cooking time if necessary.

Can I freeze this bake? Absolutely! This dish freezes well. After baking, let it cool completely, then wrap it tightly in aluminum foil or plastic wrap and store it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350°F (175°C) until heated through.

What other cheeses can I use instead of mozzarella? Feel free to experiment with different cheeses. Cheddar, Gouda, or even a mix of Parmesan and Gruyere can add a unique flavor profile to the dish.

Recipe Variations

While the original recipe is already a hit, here are a few variations you might enjoy:

  • Mediterranean Style: Add some chopped olives, feta cheese, and a sprinkle of oregano for a Mediterranean twist.
  • Mexican Inspired: Incorporate black beans, corn, and a dash of cumin and chili powder. Top with cheddar cheese and serve with a side of guacamole.
  • Italian Flair: Mix in some Italian sausage, use marinara sauce instead of tomato sauce, and sprinkle with Parmesan cheese before baking.