Stuffed zucchini is a delightful dish that combines the freshness of summer vegetables with a savory tomato filling and a gooey cheese topping. Perfect as a main dish or a side, this recipe showcases the natural flavors of zucchini while adding a hearty tomato mixture that everyone will love. It’s a healthy option packed with nutrients and flavor!
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Zucchini:
- 3 zucchini
- Olive oil
For the Tomato Filling:
- 3 tomatoes
- 1 onion, cut into half rings
- Olive or vegetable oil (for frying)
- 4 cloves of garlic, chopped
- 1 red pepper, chopped
- Salt, to taste
- Pepper, to taste
- Sugar, to taste
- Fresh parsley, chopped
For the Topping:
- 70 g cheese, grated
Directions
Step 1: Prepare the Zucchini
- Preheat the Oven: Preheat your oven to 200°C (392°F).
- Cut the Zucchini: Cut the zucchini in half lengthwise.
- Prepare the Zucchini Flesh: Remove the peel and make cuts on the flesh side of each zucchini half, creating a crisscross pattern.
- Prepare for Baking: Place the zucchini halves on a baking sheet lined with parchment paper. Brush the zucchini with olive oil.
- Bake: Bake in the preheated oven for 20 minutes.
Step 2: Prepare the Tomatoes
- Score the Tomatoes: Make cuts on the tops of the tomatoes.
- Blanch the Tomatoes: Pour boiling water over the tomatoes and let them steep for 10 minutes.
- Peel and Chop: Peel the tomatoes and cut them into cubes.
Step 3: Prepare the Filling
- Heat Oil: In a frying pan, heat olive or vegetable oil over medium heat.
- Sauté Onions: Add the onion cut into half rings and fry for 2-3 minutes until translucent.
- Add Garlic: Stir in the chopped garlic and fry for another 1-2 minutes until fragrant.
- Add Red Pepper: Add the chopped red pepper and fry for 2-3 minutes until softened.
- Add Tomatoes: Add the peeled and cubed tomatoes to the pan and fry for 5 minutes until the mixture thickens.
- Season: Season with salt, pepper, and a bit of sugar to taste.
- Add Parsley: Stir in the chopped parsley and fry for an additional minute.
Step 4: Assemble the Dish
- Prepare Zucchini for Filling: Remove the baked zucchini from the oven and carefully crush the zucchini pulp to create a slight indentation for the filling.
- Fill the Zucchini: Spread the tomato filling evenly over the zucchini halves.
- Add Cheese: Sprinkle the grated cheese over the top of the stuffed zucchini.
Step 5: Final Bake
- Return to Oven: Return the assembled zucchini halves to the oven and bake for another 10 minutes at 200°C (392°F) until the cheese is melted and golden brown.
Step 6: Serve
- Cool and Serve: Allow to cool slightly before serving. Enjoy your stuffed zucchini warm!
Serving Suggestions
- Main Course: Serve as a satisfying vegetarian main dish alongside a fresh green salad or garlic bread.
- Side Dish: Perfect as a side dish to grilled meats or fish for a complete meal.
- Meal Prep: These can also be prepared ahead and reheated, making them ideal for meal prep.
Cooking Tips
- Choose Firm Zucchini: Look for firm, medium-sized zucchini for best results.
- Customize Filling: Feel free to add other vegetables like mushrooms, spinach, or eggplant to the filling for added texture and flavor.
- Cheese Varieties: Experiment with different cheeses, such as feta, mozzarella, or cheddar, for varied flavors.
Nutritional Benefits
- Rich in Vitamins: Zucchini and tomatoes are low in calories and rich in vitamins A and C, making this dish a healthy choice.
- High in Fiber: The zucchini provides dietary fiber, which aids in digestion and promotes fullness.
- Low-Carb Option: A great option for those looking to reduce carbohydrates in their diet.
Dietary Information
- Vegetarian: This dish is entirely vegetarian and can easily fit into a plant-based diet.
- Gluten-Free: Made without any gluten-containing ingredients, this recipe is suitable for gluten-free diets.
- Low-Calorie: Perfect for anyone looking to enjoy a hearty meal without excess calories.
Nutritional Facts (per serving, approximately 4 servings)
- Calories: 150
- Protein: 6 g
- Carbohydrates: 10 g
- Fat: 10 g
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven for the best texture, or microwave individual portions.
- Freeze: Can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe
- Easy to Make: Quick preparation and baking time make this a great weeknight meal.
- Flavorful and Satisfying: The combination of fresh vegetables and melted cheese is irresistible!
- Healthy and Wholesome: A nutritious way to enjoy your veggies without sacrificing taste.
- Customizable: You can easily adapt the recipe to include your favorite ingredients.
Conclusion
Stuffed Zucchini with Tomato Filling and Cheese Topping is a fantastic dish that combines simplicity and flavor. It’s a versatile recipe that can be enjoyed as a main course or a side dish, making it perfect for any occasion. The warm, gooey cheese paired with the fresh tomato filling creates a satisfying experience that you won’t want to miss.
Frequently Asked Questions
- Can I use other fillings?
Yes, you can use a variety of fillings, such as quinoa, rice, or ground meat. - How can I make this dish spicier?
Add chopped chili peppers or red pepper flakes to the filling for extra heat. - Can I prepare this dish ahead of time?
Yes, you can prepare the filling and zucchini ahead, then assemble and bake when ready to serve. - Is this recipe suitable for kids?
Yes, it’s a great way to introduce vegetables to kids in a fun and tasty way. - Can I grill the zucchini instead of baking it?
Absolutely! Grilling will give the zucchini a nice smoky flavor. - What can I serve with this dish?
Pair with a light salad, crusty bread, or roasted vegetables. - Can I make this dish vegan?
Yes, replace cheese with a vegan alternative and use a plant-based cream. - How do I know when the zucchini is done?
The zucchini should be tender, and the cheese should be melted and slightly golden. - Can I freeze the stuffed zucchini?
Yes, freeze before baking and thaw before cooking for best results. - What type of cheese works best?
Mozzarella is great for melting, but you can also use Parmesan for a sharper flavor.