Ingredients

For the Stuffed Zucchini:

• 4 zucchini squash (medium-sized)
• 1 teaspoon of rice
• 1 green pepper (chopped)
• 1 onion (chopped)
• 150 grams of minced meat
• Half a bunch of parsley (chopped)
• 1.5 tablespoons of tomato paste
• 60 ml of oil
• 1 teaspoon salt
• Black pepper (to taste)
• Chili pepper (to taste)
• 2 potatoes (sliced)
• 1 tomato (sliced)

For the Sauce:

• Half a tablespoon of tomato paste
• 1 teaspoon of salt
• 1.5 cups of hot water (300 ml)

For the Casserole:

• 2 eggs
• 1 onion (chopped)
• 150 grams of cheese (grated)
• 1 pinch of parsley (chopped)
• 5 tablespoons of olive oil
• 1 teaspoon of salt
• 3 tablespoons of flour
• 1 teaspoon of baking powder
• 4 pieces of zucchini (grated)
• Butter (to grease the tray)
• Sesame seeds (optional for garnish)

Step-by-Step Instructions

1. Prepare the Zucchini for Stuffing:
   • Wash the zucchini thoroughly and cut off the tops. Scoop out the inside flesh, leaving about a 1 cm thick shell. Set the zucchini shells aside, and chop the scooped flesh to use in the filling.
2. Prepare the Filling:
   • Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion and sauté until soft.
   • Add the minced meat and cook until browned.
   • Stir in the chopped zucchini flesh, green pepper, rice, tomato paste, salt, black pepper, and chili pepper. Sauté for 3-4 minutes until everything is well combined.
   • Turn off the heat and mix in the chopped parsley.
3. Stuff the Zucchini:
   • Stuff the prepared zucchini shells with the meat and rice mixture.
   • Arrange the stuffed zucchini in a baking dish. Place the sliced potatoes and tomato slices around the zucchini for additional flavor.
4. Prepare the Sauce:
   • In a small bowl, mix together the tomato paste, salt, and hot water.
   • Pour the sauce evenly over the zucchini and potatoes in the baking dish.
5. Bake the Zucchini:
   • Preheat your oven to 180°C (350°F). Cover the baking dish with foil and bake for 30-35 minutes, or until the zucchini is tender and the rice is fully cooked.
6. Prepare the Zucchini Casserole:
   • While the stuffed zucchini is baking, prepare the casserole.
   • In a large mixing bowl, beat the eggs and add the chopped onion, grated cheese, parsley, olive oil, salt, flour, and baking powder. Mix until well combined.
   • Stir in the grated zucchini until evenly incorporated.
   • Grease a baking tray with butter and pour in the zucchini mixture. Sprinkle sesame seeds on top if desired.
   • Bake in the oven (180°C/350°F) for about 25-30 minutes, or until the casserole is golden brown and set.
7. Serve:
   • Once both the stuffed zucchini and the casserole are done, remove them from the oven. Let the dishes cool slightly before serving.

Cooking Tips

• Zucchini Size: Choose medium-sized zucchinis for stuffing. If they are too small, it will be hard to stuff them, and if they are too large, they may take longer to cook.
• Cheese Options: You can use any type of cheese for the casserole, such as mozzarella, cheddar, or feta, depending on your taste preferences.
• Filling Variations: Feel free to add additional vegetables, like carrots or mushrooms, to the stuffing for more texture and flavor.
• Eggplant Option: If you prefer, you can substitute zucchini with eggplant for a richer, deeper flavor in both the stuffing and casserole.

Storage

• Refrigeration: Store any leftover stuffed zucchini and casserole in an airtight container in the refrigerator for up to 3 days.
• Freezing: The stuffed zucchini can be frozen before baking. Just prepare the zucchini, fill them, and freeze in an airtight container. When ready to bake, thaw them overnight in the refrigerator and proceed with baking.
• Reheating: Reheat in the oven at 180°C (350°F) until warmed through, about 10-15 minutes.

Nutritional Facts (Per Serving)

• Calories: 320 kcal
• Protein: 12g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 5g
• Sodium: 620mg
• Sugars: 5g

FAQs

1. Can I use other vegetables instead of zucchini?
   • Yes, eggplant or bell peppers can be used as alternatives to zucchini. The cooking times may vary slightly, so adjust accordingly.
2. Can I make this recipe vegetarian?
   • Absolutely! Simply omit the minced meat and increase the amount of rice and vegetables in the stuffing. You can also add lentils or chickpeas for extra protein.
3. Can I make the casserole in advance?
   • Yes, you can prepare the casserole mixture and store it in the fridge for up to 24 hours before baking.
4. What cheese works best for this dish?
   • Feta, mozzarella, or cheddar are great choices. Feta will give a salty, tangy flavor, while mozzarella or cheddar will offer a creamier texture.
5. How do I prevent the zucchini from becoming soggy?
   • Make sure to cook the zucchini at a high enough temperature and avoid overfilling them with wet ingredients. Pre-soaking the zucchini in salted water can also help reduce moisture.

Conclusion

This stuffed zucchini recipe with a cheese and egg casserole is a delightful combination of flavors that highlights the best of Mediterranean-inspired cooking. The savory meat and rice stuffing, paired with the creamy zucchini casserole, offers a well-balanced, hearty meal perfect for any occasion. The simplicity of the ingredients makes this recipe accessible, while the depth of flavors makes it memorable. Whether you’re serving it as a main dish or as part of a larger spread, this stuffed zucchini dish is sure to impress your family and guests. Plus, it’s an excellent way to incorporate more vegetables into your diet while still enjoying a rich and flavorful meal. With its versatility and ease, this dish can quickly become a staple in your recipe repertoire. Enjoy the comforting and satisfying flavors that each bite brings!