Mini squids stuffed with zucchini
4 servings
60 minutes
Mini squids, tender and juicy, with a spicy filling of zucchini, cheese, and onion – this is a true gastronomic delight. This recipe originated in Pan-Asian cuisine, where the harmony of flavors and textures is appreciated. The crispy cornflake crust gives the appetizer an appetizing golden color, while the softness of the squids combined with the aromatic filling creates an exquisite contrast. The dish is perfect for both festive tables and everyday dinners. It can be served with burger sauce to enjoy its rich flavor or alongside rice or potatoes, turning mini squids into a complete main course. The simplicity of preparation and vibrant taste make this recipe an excellent choice for those looking to impress guests with something original and delicious.
1
Clean the squid, toss them in boiling water for 1 minute, and drain in a colander.
- Baby squid: 1000 g
2
Peel the onion and zucchini, grate them on a medium grater, and sauté a little with added oil.
- Onion: 0.5 piece
- Courgette: 2 pieces
- Vegetable oil: 70 ml
3
Grate the cheese. Grind the cornflakes into fine crumbs with a blender.
- Hard cheese: 100 g
- Cornflakes: 1 glass
4
Grease the baking tray with oil, wait for the zucchini to cool, and add cheese. Stuff the squid with the mixture, coat in flakes, and place on the baking tray.
- Vegetable oil: 70 ml
- Hard cheese: 100 g
- Baby squid: 1000 g
- Cornflakes: 1 glass
5
Bake in the oven at 150 degrees for 25 minutes.
6
Serve with burger sauce as an appetizer or with a side (rice, potatoes) as a main dish.
