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Taste Show premium recipe

Italian cuisine

Easy

Stuffed Zucchini

Chef Enrico Alaggia

Chef Enrico Alaggia

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Stuffed Zucchini

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A little effort can go a long way with the versatile forever young stuffed zucchini. A fantastic entree or a vegetarian’s delight (if you leave out the ham) or a spectacular addition to your meal. It’s so easy, so tasty and you can make them first and bake them later! Looking good and low in carbs too.

Recipe

PRE TIME: 15 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 5 min

2 SERVING

Ingredients:

4 large Zucchini
ㅤ ㅤFilling
2 tbsp. Extra virgin olive oil, divided
1 medium Yellow onions, diced
3½ oz. Ham
3 oz. Pureed tomatoes
1 tsp. Salt, divided
1 tsp. Ground black pepper, divided
3 oz. Cremini mushrooms, quartered
1 large Egg
2 slices White bread
1/4 cup Grated parmesan cheese
ㅤ ㅤTopping
1/4 cup Parmesan cheese
ㅤ ㅤㅤGarnish
Parsley ㅤㅤ ㅤ

Directions:

Step 1

Step 1

1

Boil zucchini in salted water (or steam them) for 5 minutes.

Step 2

Step 2

2

In a non-stick pan, cook the diced onion with 1 tbsp of oil.

Step 3

Step 3

3

Add the chopped ham and tomato puree and season with ½ tsp salt and pepper, cook over high heat.

Step 4

Step 4

4

When the sauce is half cooked, add the mushrooms, olive oil, and salt. Continue cooking for at least another 10/15 minutes

Step 5

Step 5

5

Remove from the heat and Incorporate the egg, bread broken into pieces, and grated cheese into the sauce, season with ½ salt and pepper.

Step 6

Step 6

6

Drain zucchini, remove the pulp with a spoon, turn them over on a kitchen towel, and let them dry.

Step 7

Step 7

7

Preheated oven at 350°F/180°C.

Step 8

Step 8

8

Fill the Zucchini with the mixture.

Step 9

Step 9

9

Top with parmesan cheese.

Step 10

Step 10

10

Place them in a greased baking dish.

Step 11

Step 11

11

Bake for 20/25 minutes.

Step 12

Step 12

12

Garnish with chopped fresh parsley with parmesan cheese.

Step 13

Step 13

13

Enjoy!