Stuffed Zucchini
Main Dishes • Ukrainian
Description
In fact, this dish is quite simple: you can use any spices you like. You can also use a variety of vegetables for stuffing. The most budget-friendly option is provided here. You could add bell peppers, for example, or leave something out. You can mix it with the chopped contents of the zucchini itself, but only if there are no large seeds — otherwise, the filling might not fit. You could also try this variation: pour sour cream over it. You don’t even have to sauté before baking. All proportions are to taste.
Ingredients
- Courgette 20 oz
- Carrot 1 piece
- Onion 1 piece
- Parsley 0 oz
- Tomatoes 5 oz
- Pizza Mozzarella Cheese 5 oz
- Grated Pecorino Pepato Cheese 5 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Peel the onion and dice it into small cubes.
Step 2
Peel the carrot and grate it.
Step 3
Heat 20 ml of vegetable oil in a skillet and sauté the onion until golden brown.
Step 4
Add the carrots and sauté until tender.
Step 5
Finally, season with salt and pepper, and add Herbes de Provence.
Step 6
Peel the zucchini if it's not young; younger ones are better left unpeeled. Cut into rounds about 1–1.5 cm thick and remove the centers.
Step 7
Sauté the zucchini lightly on both sides, season with salt, and place them on a baking sheet.
Step 8
Wash the tomatoes and chop them finely. If desired, you can sauté them a little, but you can also leave them raw.
Step 9
Grate the cheese, either coarsely or finely — it will melt regardless.
Step 10
Finely chop the parsley and mix it with the cheese.
Step 11
Stuff each zucchini with the sautéed filling, then top with tomatoes and generously sprinkle each stuffed ring with cheese. Place the zucchinis in an oven preheated to 355°F (350 degrees Fahrenheit) for 15–20 minutes.
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