This Stuffed Zucchini with Vegetables and Cheese recipe is a delicious and healthy way to enjoy zucchini. By halving the zucchini and baking it with a flavorful vegetable filling and a sprinkle of cheese, you get a warm and savory dish that’s perfect as a main or a side. The combination of zucchini, onion, carrots, turnip, and potato, topped with cheese and garnished with fresh parsley, makes this dish a great choice for a light yet filling meal. Whether you’re looking for a healthy dinner or a savory snack, this recipe has all the flavors you need.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients:
For the Zucchini:
- 2 zucchinis, halved
- Salt, to taste
- Garlic, minced (to taste)
- Italian herbs, to taste
- Olive oil, for drizzling
- Baking paper, for lining the baking sheet
For the Filling:
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 carrot, diced
- 1 turnip, diced
- 1 potato, diced
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- 80 g (2.8 oz) cheese, grated (cheddar, mozzarella, or your choice)
- 6 cherry tomatoes, halved
For Garnish:
- Fresh parsley, chopped
Instructions:
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Prepare the Zucchini:
- Preheat your oven to 200°C (392°F).
- Cut the zucchinis in half lengthwise and use a spoon to scoop out the pulp, leaving a little bit around the edges to form boats.
- Place the zucchini halves on a baking sheet lined with baking paper.
- Drizzle the zucchini halves with olive oil and sprinkle with salt, minced garlic, and Italian herbs.
- Bake the zucchini in the preheated oven for 20 minutes or until the zucchini is tender.
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Prepare the Filling:
- While the zucchini bakes, chop the onion and garlic.
- In a pan, heat a little oil and fry the onion for 2-3 minutes until softened.
- Add the garlic and fry for another 1-2 minutes.
- Dice the carrot, turnip, and potato, and add them to the pan. Cook for about 2-3 minutes until they start to soften.
- Cover with a lid and cook for about 7-10 minutes until the potatoes and other vegetables are tender.
- Season with salt, pepper, and paprika and cook for another 2-3 minutes.
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Assemble the Dish:
- Once the zucchini has finished baking, press the pulp of the zucchini down gently to create more space for the filling.
- Spoon the vegetable mixture onto the zucchini halves, distributing it evenly between the boats.
- Halve the cherry tomatoes and place them on top of the filled zucchini.
- Grate the cheese and sprinkle it generously over the vegetables.
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Bake Again:
- Return the zucchini to the oven and bake for an additional 5-7 minutes at 200°C (392°F), or until the cheese is melted and golden brown.
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Garnish and Serve:
- Chop fresh parsley and sprinkle it over the zucchini for a fresh, vibrant garnish.
- Serve the stuffed zucchini warm as a main or side dish.
Serving Suggestions:
- Serve with a side of green salad for a light meal or as a side with grilled meats.
- Enjoy as a vegetarian main or a hearty appetizer for a gathering.
Cooking Tips:
- You can swap out the vegetables in the filling for others, like mushrooms, spinach, or bell peppers, to suit your taste.
- Use different types of cheese, such as feta, parmesan, or goat cheese, for a unique flavor twist.
- For extra flavor, add a drizzle of balsamic vinegar to the filling before serving.
Nutritional Benefits:
- Zucchini is low in calories and high in vitamins A and C, which promote good skin health and immune function.
- Carrots are a great source of beta-carotene, which is converted into vitamin A for healthy eyes.
- Turnip provides a good dose of fiber and vitamin C, supporting digestion and immune health.
- Cheese adds calcium and protein, promoting strong bones and muscle health.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly and perfect for those following a plant-based diet.
- Gluten-Free: This dish is naturally gluten-free, so it’s a great option for those with gluten sensitivities.
- Dairy-Free Option: Use dairy-free cheese for a completely dairy-free meal.
Variations to Try:
- Add Protein: Top with grilled chicken, ground turkey, or tofu for a heartier dish.
- Spicy Version: Add jalapeños or chili flakes to the vegetable mixture for a spicy kick.
- Vegan Option: Use vegan cheese and skip the butter for a vegan-friendly dish.
Conclusion: This Stuffed Zucchini with Vegetables and Cheese is a healthy, flavorful dish that’s perfect for any occasion. The zucchini boats are filled with a delicious combination of vegetables, cheese, and seasonings, making it a comforting meal that everyone will love. Whether you serve it as a main or a side, this dish is sure to impress.
Frequently Asked Questions (FAQs):
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Can I prepare this dish ahead of time?
Yes, you can prepare the zucchini and vegetable mixture ahead of time. Simply store them separately in the refrigerator and assemble just before baking. -
Can I use frozen zucchini?
Fresh zucchini works best for this recipe, but if you only have frozen zucchini, make sure to thaw and drain the excess water before using. -
Can I make this dish in advance and freeze it?
Yes, you can assemble the stuffed zucchini ahead of time, wrap it tightly, and freeze. Bake from frozen, adding a little extra time to ensure everything is heated through.
Enjoy your Stuffed Zucchini with Vegetables and Cheese!