Stuffed Zucchini My Way Lena
Updated: Oct 26
When I prepare zucchini, I always make them similarly to peppers, utilizing a method that enhances their natural flavors and textures. Zucchini, with its delicate and slightly sweet taste, pairs beautifully with a variety of seasonings and cooking techniques, much like peppers do. You can bake them in the oven or cook them on the hob, depending on your preference and the tools you have available in your kitchen.
About Stuffed Zucchini
Baking zucchini in the oven allows for a wonderful caramelization process that brings out their sweetness while creating a lovely, tender texture. Simply slice the zucchini into rounds or spears, toss them with olive oil, salt, and your favorite herbs, and spread them out on a baking sheet. Roast them at a temperature of around 400°F (200°C) for about 20 to 25 minutes, or until they are golden and tender. This method not only makes the zucchini flavorful but also retains their nutrients, making for a healthy addition to any meal.
Alternatively, cooking zucchini on the hob provides a quick and efficient way to prepare them. You can sauté them in a skillet with a bit of olive oil, garlic, and perhaps some diced onions or bell peppers for added flavor. The key is to cook them over medium-high heat, stirring frequently, until they are just tender but still retain a bit of crunch. This method allows for more immediate flavor development, as the zucchini absorbs the aromas from the garlic and any other ingredients you choose to add.
This is a fantastic way to prepare zucchini, and according to my recipe, they turn out incredibly tasty. The combination of the zucchini's mild flavor with the right seasoning can transform this humble vegetable into a star dish on your table. Whether you choose to bake or sauté, the versatility of zucchini means you can experiment with different spices and herbs to suit your taste preferences. You really have to try this method of preparation; it’s not only delicious but also simple and quick to execute.
Conclusion
Follow this recipe, and you will find that zucchini can be a delightful addition to a variety of meals, from summer salads to hearty pasta dishes. Don’t hesitate to get creative with your ingredients, perhaps adding a sprinkle of cheese before baking or a splash of balsamic vinegar while sautéing. The possibilities are endless, and each variation brings something unique to the table.
Ingredients: total time 1h 20 min., simple, 6 serving, earthenware pot deeper for the oven or 1 deeper pot
6 larger zucchini
Fill:
400 g/ minced meat
1 onion/ finely chopped
1 carrot/ finely chopped
1 egg
1 small cup of rice/ 150 ml cup
salt and pepper to taste
dry herbal spice /Vegeta
2 tsp allspice/ ground red pepper
oil
1 Tablespoon fresh parsley/ finely chopped
Spray:
3 Tbsp oil
2 cloves garlic/ finely chopped
2 allspice /red ground pepper
1-2 Tbsp flour, optional, depending on the density as you prefer
200 ml tomato paste and a few tomatoes
100-200 ml little water/, optional
Salt and pepper to taste
1 Tbsp fresh parsley, chopped
For sprinkling:
1/2 Tbsp fresh weed dill (oven and cooking on the hob)
Parmesan cheese in oven only!
To close the zucchini:
2 tomatoes and
2 potatoes — that you can use to close the zucchini and rest put aside in the juice; the potatoes will give an even better taste and add density to the juice!
Preparation:
The first thing you need to do is wash and clean the zucchini. If you want, you can peel them, but there is no need.
Remove the stalks, but do not cut them too much, so you have a bottom for the zucchini that is appropriate.
Take out all the seeds and make a hollow, don't throw the seeds you will need for later.
Put the cleaned and prepared zucchini aside. If the zucchini are larger, you can cut them in half; make sure they are up to 7-8 cm long!
Filling:
Peel an onion and chop finely.
Pour a little oil into a deeper pan and fry it until the onion has become yellowish and glassy. Add finely chopped carrot, stir for 5 min., add minced meat, black pepper, dry spice/ Vegeta, and stir.
Simmer for about 5–10 minutes, then add rice, stir constantly, then add chopped parsley, salt, red ground paprika, and stir. Finally, add one egg, stir well and fast to make the filling compact, and put out the fire. Cooking the filling takes a total of 20 minutes.
When the filling is done, set it aside.
Take one long spoon, fill the zucchini to the top, but leave enough space to cover with the tomato as you do with stuffed peppers; you can also do with potatoes if you prefer.
Cut the tomatoes into rings and use the lower part of the tomato to close the zucchini; arrange them in a deeper earthen pot or a deeper pot. Pour water to half the zucchini. Leave the rest of the tomatoes aside; you will need them later.
When you have finished this, then you will prioritize the spray.
Spray:
Blend the rest of the tomatoes; add the tomato paste; you can also mix it.
Cut the rest of the potatoes into rings and set aside; you will need them later.
Take one small, deep pan and heat the oil over a moderate heat.
Meanwhile, chop 2 small cloves of garlic, put them in the heated oil, and stir quickly, as soon as the onion has released the aroma. Then add flour, red ground paprika, reduce the heat and stir quickly.
When the mixture has become compact, immediately add the peeled tomato and the blended tomato.
Stir quickly, add a little water to cook for up to 7–8 minutes, and finally add chopped parsley, salt to taste, and a little pepper.
Pour the mixture into the pot with the zucchini, stir gently (if you are cooking in a baking dish for the oven, cover it), and sprinkle with a little weed dill on top.
Put zucchini seeds in a pot or together with the powder. That way, your zucchini will be even tastier!
Then put the rest of the potatoes on the rings in the zucchini to cook together and sprinkle with weed dill a little more.
If you bake them in the oven, bake them at 180 °C, cover with aluminum foil, and 15 minutes before the end, remove the aluminum foil.
10 minutes before the end, sprinkle with grated Parmesan cheese.
Stuffed zucchini are baked just enough to soften and get color.
I have baked for about 40–45 minutes at 180 °C, covered.
Buon appetito!
NOTE:
You can keep this ready dish in the fridge for up to 4 days.
You can also pack it in the freezer, covered, and store it for up to 2–3 months.
You are not obliged to use an egg for the filling as I did; you can make the filling without it.
In this dish, I have used weed dill, but you can use parsley. I also added potatoes for better taste, but you don't have to!
Do you want to try something a little different?
StuffedZucchini
Perfect BreadedZucchini
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