Vegetables in Zucchini Molds
2 servings
50 minutes
Vegetables in zucchini molds are an exquisite and healthy dish of European cuisine that combines the freshness of vegetables with the tenderness of baked cheese. This recipe arose from a love for light summer dishes where zucchini plays the main role. Its mild flavor perfectly complements a rich vegetable mix, while mozzarella adds a delicate creamy texture. Baked vegetables reveal their aromas, creating a warm and rich taste with subtle hints of thyme. These molds make an excellent side dish or standalone meal, perfect for those seeking light and nutritious culinary solutions. Serve them with a refreshing vegetable salad to highlight the freshness and naturalness of the ingredients.
1
Preheat the oven to 200 C. Cut the zucchini in half lengthwise and scoop out the flesh from the center with a spoon to create a 'shell' about 1 cm deep.
- Courgette: 2 pieces
2
Chop the extracted pulp coarsely and set aside for the filling.
3
Place the zucchini 'molds' on a baking sheet, drizzle with 1 tsp of oil, season with salt, and bake for 10 minutes until almost tender.
- Olive oil: to taste
- Courgette: 2 pieces
4
Fry the onion and garlic in 1 tsp of oil for 5 minutes until soft, then add the eggplant, red pepper, and chopped zucchini.
- Red onion: 1 piece
- Garlic: 2 cloves
- Olive oil: to taste
- Eggplant: 0.5 piece
- Fresh red bell pepper: 1 piece
- Courgette: 2 pieces
5
Simmer for another 10 minutes, then add tomatoes and thyme and simmer for another 10 minutes until thickened. Transfer the filling to molds and sprinkle with mozzarella.
- Canned tomatoes: 200 g
- Thyme: 2 stems
- Mozzarella cheese: 70 g
6
Bake for 10 minutes until the cheese starts to melt and the zucchini is fully softened. Serve with any vegetable salad.
