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Taste Show premium recipe

Italian cuisine

Easy

Stuffed Zucchini

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.

Chef Enrico Alaggia

Chef Enrico Alaggia

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Stuffed Zucchini

5 stars rating if you like it!

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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!