Italian Stuffed Zucchini
4 servings
30 minutes
Italian-style stuffed zucchini is a vibrant and rich dish that embodies the simplicity and elegance of Italian cuisine. Tender zucchinis serve as a base, transforming into boats filled with airy and aromatic filling. The egg mixture seasoned with parmesan, ham, and crispy breadcrumbs creates a harmonious balance of flavors, while stewed tomatoes add a fresh tanginess and juiciness. This dish is perfect for a cozy family dinner or a festive table, adding Mediterranean warmth and traditional charm. Baked zucchinis become soft and infused with the aromas of the filling, making each bite delightfully tender. Italians love such dishes for their versatility as they not only please the palate but also easily adapt to various culinary preferences.
1
Bring a pot of water to a boil. Add zucchini and cook for 5 minutes. Drain and dry. Cut in half lengthwise and carefully scoop out the center with a spoon, without damaging the edges, to create a boat shape.
- Courgette: 6 pieces
2
In a bowl, beat the eggs and add breadcrumbs, parmesan, softened butter, and finely chopped ham. Mix well and pour into a pan. Place on low heat and cook, stirring, until the eggs are done. Remove from heat, season with salt and pepper.
- Chicken egg: 3 pieces
- Crushed breadcrumbs: 3 tablespoons
- Grated Parmesan cheese: 3 tablespoons
- Butter: 1 tablespoon
- Ham: 170 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the oven to 180 degrees.
4
Fill the zucchini with egg mixture. Place stewed tomatoes in the dish and top with zucchini. Bake for 20-30 minutes. Transfer to plates and serve.
- Courgette: 6 pieces
- Canned stewed tomatoes: 230 g
