Vegetarian zucchini stuffed with seasonal vegetables and parmesan

2 servings

30 minutes

This recipe embodies the freshness and lightness of European cuisine. Zucchini stuffed with seasonal vegetables acquires a special texture: the softness of its interior contrasts with the delicate crunch of asparagus and carrots. Celery adds a subtle spicy note, while sweet cherry tomatoes provide juiciness. The finishing touch is parmesan, which forms a golden crust with a rich aroma after baking. This dish is perfect for a light lunch or dinner; it is nutritious but not heavy on the body. Vegetarian stuffed zucchini is a great example of how simple ingredients can create an exquisite flavor combination.

Energy value per serving

• Calories: 177.8
• Proteins: 4.1g
• Fats: 10.7g
• Carbohydrates: 16.6g

Ingredients

• Green mini asparagus: 6 pc
• Young carrots: 1 pc
• Cherry tomatoes: 10 pc
• Celery stalk: 2 pc
• Grated Parmesan cheese: to taste
• Olive oil: 1 tbsp
• Zucchini: 1 pc

Cooking steps

1. Preheat the oven to 180 degrees.

2. Wash the zucchini, cut out the core, leaving only the base to be stuffed.

   Required ingredients:

   • Zucchini: 1 piece

3. Chop the vegetables into small cubes, add salt and pepper.

   Required ingredients:

   • Green mini asparagus: 6 pieces
   • Young carrots: 1 piece
   • Cherry tomatoes: 10 pieces
   • Celery stalk: 2 pieces
   • Grated Parmesan cheese:  to taste
   • Olive oil: 1 tablespoon

4. Stuff the zucchini and sprinkle with parmesan on top.

   Required ingredients:

   • Grated Parmesan cheese:  to taste

5. Bake for 20 minutes.