Stuffed Zucchini
This Stuffed zucchini recipe is great for a meatless day. Zucchini are one of my favourite vegetables to work with in the kitchen. They are also known as green Italian squash, but they didn’t originate in Italy, No, we can’t take that credit. Apparently it is a member of the melon family and thrived in South America for a long time before the Italians developed the kind we eat today. The zucchini stays crunchy and gives an extra added level of flavour.
My nonna Emilia used zucchini in many recipes; the flowers of the zucchini she served stuffed. That will be a post recipe for the summer, when we pick the fresh flowers in mom’s garden. This is a great recipe with the holidays approaching. I love stuffed zucchini as a main dish or a side. They are meatless and you can take them to your table knowing that they are hardy. Serve them as a side with rice or pasta. I even like them cold.
Begin by washing and slicing the zucchini lengthwise.
Use a melon baller to scoop out the flesh.
Next, sauté the onion and flesh in 1 tbsp of olive oil.
In a bowl, add the bread crumbs, parmesan cheese grated cheese and the sautéed pulp with onions.
Let this cool for about 5 minutes. Add the egg, wine and water next. Prepare an 9 x 13 inch pan by rubbing a small amount of olive oil on the bottom and sides of pan. Use a teaspoon to scoop and drop the stuffing into the zucchini.
Take a fork and pat down the stuffing.
Pour some marinara sauce over the zucchini. Sprinkle with Parmesan cheese. Salt and pepper. Drizzle some olive oil over everything. Place in a 375 degree F oven for 30 minutes, take out and drizzle again with olive oil. Return to the oven for another 10 minutes.
Grate some fresh nutmeg over the top. Put 1/4 cup of marinara sauce in a bowl and place the stuffed zucchini on top. Add some fresh basil.
This is ready to take to your table. Enjoy!!
Stuffed Zucchini main or side
Great for a meatless treat any day.
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- 1/2 tsp each salt and black pepper
- 1 cup Italian flavoured bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup white wine
- 1/4 cup cold water
- 1 cup shredded mozzarella, provolone, parmesan and romano. Sargento brand is low-fat
- 1 cup Marinara Sauce
- 2 tbsp olive oil for drizzling
Instructions
-
Wash and dry zucchini.
Cut lengthwise.
Scoop out pulp with a melon baller or teaspoon.
Take pulp and chop it.
Dice a small onion and add it to a pan with 1 tbsp olive oil.
Add zucchini pulp and sauté until golden.
Mix the bread crumbs with the parmesan cheese and add in the sautéed mixture.
Let it cool for about 5 minutes.
Add egg, wine and water and mix with a fork.
Prepare a 9 x 13 inch pan by lightly coating it with some olive oil.
Place zucchini in pan and fill with stuffing mixture.
Pat down stuffing with a dessert fork.
Pour Marinara sauce over zucchini.
Sprinkle with more parmesan and drizzle with 1 tbsp olive oil.
Cook for 30 minutes, remove and drizzle another tbsp olive oil over zucchini.
Return to oven and cook an extra 10 minutes.
Remove and place over some marinara sauce.
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