Stuffed Zucchini
2 servings
30 minutes
Zucchini has a great property that makes it a universal product - a light and neutral taste, but not devoid of character: green notes and summer freshness. Therefore, zucchini is a true friend of vegetables, meat and cheeses, which melt well in hot dishes. Zucchini also easily combines with any greens, and here you can experiment as much as you like. In this recipe, stuffed zucchini was given a Mediterranean flavor: there is parmesan, mozzarella, and Provencal herbs. The main thing is not to cook them for too long, otherwise the delicate texture of the zucchini will lose moisture and lose its strength.
1
Peel the onion and chop it into small cubes.
- Onion: 1 piece
2
Peel the carrot and grate it.
- Carrot: 1 piece
3
Heat 20 ml of vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 60 ml
- Onion: 1 piece
4
Add the carrot and fry until soft.
- Carrot: 1 piece
5
At the end, salt, pepper, and add Provencal herbs.
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
6
Peel the zucchini if it's not young; it's better to leave young ones as they are. Cut into rings 1–1.5 cm thick and remove the centers.
- Zucchini: 600 g
7
Slightly fry the zucchini on both sides, salt them, and place them on a baking sheet.
- Zucchini: 600 g
8
Wash the tomatoes, chop them finely. Then, if desired, you can sauté them a bit - but you can also leave them raw.
- Tomatoes: 200 g
9
Grating cheese, coarsely or finely — it will melt anyway.
- Pizza mozzarella (low-moisture): 100 g
- Grated Parmesan cheese: 100 g
10
Chop the parsley finely and mix it with cheese.
- Parsley: 5 g
- Pizza mozzarella (low-moisture): 100 g
11
Stuff each zucchini with sautéed vegetables, place tomatoes on top, and generously sprinkle each stuffed ring with cheese. Send the zucchinis to an oven preheated to 180 degrees for 15-20 minutes.
- Tomatoes: 200 g
- Pizza mozzarella (low-moisture): 100 g
- Grated Parmesan cheese: 100 g
