Frederic Melton
Stuffed zucchini is a versatile dish that can be served as a light meal, hearty side, or vegetarian option. The basic recipe involves filling zucchini with a mixture of cheese, herbs, and other ingredients like breadcrumbs, meat, or vegetables. The zucchini is then baked until tender and golden. This dish is simple to make and can be easily adapted to suit different tastes and dietary preferences.
Characteristics and Values Table for Cheese-Stuffed Zucchini
| Characteristics | Values |
|---|---|
| Type of Dish | Side Dish, Main Meal, Light Lunch |
| Cuisine | Italian, Mediterranean, American |
| Diet | Vegetarian, Non-Vegetarian |
| Ingredients | Zucchini, Cheese (Ricotta, Parmesan, Mozzarella, Cheddar, etc.), Breadcrumbs, Eggs, Olive Oil, Salt, Pepper, Basil, Roasted Red Peppers, Onion, Parsley, Garlic, Bacon, Sausage, Tomato Sauce, Lemon Zest, Thyme, Pine Nuts |
| Recipe Variations | Add protein with cooked ground turkey, sausage, quinoa, rice, tofu, or chickpeas |
| Prep Time | Low |
| Cooking Time | 15-60 minutes |
| Cooking Method | Baking |
| Nutrition (Per Serving) | Calories: 120-144 kcal, Fat: 9.4-10g, Saturated Fat: 4-4.1g, Cholesterol: 20.8mg, Sodium: 289.9mg, Carbohydrates: 2.8-9g, Protein: 6.2-7g |
Explore related products
$11.99 $14.99
What You'll Learn
Choosing the right zucchini
When choosing zucchini for this recipe, it is important to select ones that are firm and medium to large in size. This is because you will need to cut them in half lengthwise and scoop out the seeds and some of the flesh to create a channel for the cheese stuffing. If your zucchini is too small, you won't have enough space for the filling.
Look for zucchini that are uniform in size, as this will ensure even cooking and allow you to create consistent portions. Avoid zucchini that have soft spots, bruises, or wrinkles, as these are signs of deterioration. Choose zucchini with bright, vibrant skin that has a slight shine to it. The stem should be green and slightly moist, which indicates freshness.
When shopping for zucchini, keep in mind that they are available year-round, but their peak season is during the summer months. During this time, you are more likely to find larger zucchini that are perfect for stuffing. If you come across oversized zucchini, don't be afraid to use them for this recipe. They will provide ample space for a generous amount of filling, resulting in a hearty and satisfying dish.
It is also worth mentioning that zucchini are quite versatile and can be used in a variety of recipes. If you end up with smaller zucchini or have leftovers, you can incorporate them into other meals. Zucchini pair well with a variety of ingredients and can be grilled, roasted, sautéed, or baked. They add a nice touch of colour and nutrition to any dish.
When storing zucchini, keep them unwashed in the refrigerator, where they will stay fresh for about a week. This gives you plenty of time to plan and prepare your cheese-stuffed zucchini dish or any other creative culinary endeavours you wish to explore with these versatile vegetables.
Kimchi Fried Rice — Adding a Cheesy Twist
You may want to see also
Preparing the zucchini
First, select medium to large, firm zucchini. Then, cut the zucchini in half lengthwise. If you have very large zucchini, you can cut them into 2-inch slices. Next, use a spoon or a small paring knife to scoop out the seeds and some of the zucchini flesh, leaving a 1/4-inch border around the edges of each half. Be sure to remove any seedy and spongy parts, especially if your zucchini is very large. Chop any large pieces of the scooped-out flesh, and transfer them to a kitchen strainer or paper towel to remove excess moisture.
At this point, you can choose to roast the zucchini halves before stuffing them. To do this, rub the halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast in the oven at 350 degrees F (175 degrees C) for about 15 minutes, or until tender.
Now your zucchini is ready to be stuffed!
Cooking Taleggio: A Beginner's Guide to Melting Magic
You may want to see also
Making the filling
To make the filling for cheese-stuffed zucchini, start by slicing your zucchini in half lengthwise. You can use a small spoon or paring knife to scoop out the seeds and some of the flesh, leaving a 1/4-inch border around the edges of each half. If your zucchini is very large, remove the centre, as it tends to be seedy and spongy. Squeeze out as much water as you can from the zucchini flesh using a paper towel or dish towel, and roughly chop it.
Next, prepare the filling by combining the zucchini flesh with your desired mix of cheeses, herbs, and other ingredients. A classic Italian combination includes ricotta cheese, parmesan cheese, roasted red peppers, and basil leaves or dried basil. You can also add mozzarella cheese, cheddar cheese, onion, parsley, eggs, breadcrumbs, and garlic to your filling. If you're making a vegetarian dish, be sure to use vegetarian-friendly cheeses.
For a heartier filling, you can add cooked quinoa, rice, ground turkey, or chicken to your cheese-stuffed zucchini. If you prefer a meat-free option, consider adding crumbled tofu, chickpeas, or mushrooms instead.
Finally, whisk the filling together to ensure all the ingredients are well combined. You can now stuff each zucchini with this delicious mixture!
Chicken, Bacon, Cheese: Endless Delicious Combinations
You may want to see also
Explore related products
Filling the zucchini
To fill the zucchini, start by slicing them in half lengthwise. If your zucchini is very large, you may need to scoop out the seeds and some of the flesh to create a boat shape, leaving a 1/4-inch border. You can use the scooped-out flesh in your filling. If you are using large zucchini, you can slice them into 2-inch rounds and hollow them out with a small spoon or paring knife.
For the filling, you can use a mixture of ricotta cheese, parmesan cheese, and roasted red peppers, topped with mozzarella cheese. You can also add cooked quinoa, rice, ground turkey or chicken, or crumbled tofu for a heartier meal. Another option is to mix breadcrumbs, herbs, cherry tomatoes, lemon zest, cheese, garlic, pine nuts, and salt. You can also add sausage to your filling by cooking it with onion and garlic before mixing it with the other ingredients.
Once your filling is prepared, spoon it into the zucchini halves or rounds, heaping it if necessary. Top with breadcrumbs and more cheese, if desired.
Cooking Spinach and Cheese Tortellini: A Simple Guide
You may want to see also
Baking the zucchini
Once you've prepared your zucchini and filling, it's time to assemble and bake your cheese-stuffed zucchini.
First, drizzle your zucchini halves with olive oil and season with salt and pepper. Then, generously fill each zucchini half with your chosen filling. You can stuff the zucchini with a mixture of ricotta cheese, parmesan cheese, and roasted red peppers, or try a combination of breadcrumbs, herbs, eggs, cheese, and vegetables. For a heartier option, add cooked quinoa, rice, or ground meat to the filling.
After stuffing the zucchini, top each with a layer of breadcrumbs, grated cheese, or a mixture of both. Don't worry if some of the topping falls into the sauce or filling. This topping will add a crunchy texture to your dish.
Place the stuffed zucchini in a single layer on a baking sheet or dish. Cover the dish with foil and bake in the oven at 350°F (175°C) for 45 minutes. If you're baking at a higher temperature of 475°F, reduce the baking time to 16 to 18 minutes.
After the initial bake, remove the foil and drizzle the zucchini with olive oil. Return the dish to the oven and bake for an additional 15 minutes, or until the zucchini is tender and the topping is golden brown. The zucchini is done when a sharp knife easily slides into the thickest part.
Let the zucchini cool for at least 10 minutes before serving. Enjoy your delicious, cheesy zucchini as a side dish or a light meal!
Pressure Cooker Philly Cheesesteak: Quick, Easy, and Delicious!
You may want to see also
Frequently asked questions
You will need zucchini, ricotta cheese, parmesan cheese, mozzarella cheese, roasted red peppers, basil, olive oil, salt, and pepper.
Cut the zucchini in half lengthwise and scoop out the seeds and some of the flesh to create a boat shape. Rub the zucchini halves with olive oil and sprinkle with salt and pepper.
Mix ricotta cheese, parmesan cheese, and chopped roasted red peppers. You can also add cooked quinoa, rice, ground turkey or chicken, or crumbled tofu for a heartier dish.
Preheat your oven to 350 degrees Fahrenheit. Stuff the zucchini boats with the cheese and pepper mixture and top with mozzarella cheese. Bake for 45 minutes to an hour, or until the zucchini is tender and the cheese is melted.
Yes, simply substitute the parmesan cheese with a vegetarian-friendly alternative or another sharp cheese like white cheddar.
