The vegetarian stuffed zucchini I’m a side tasty, healthy and light. A prescription easy to realize that you can also serve as starter or vegetarian main course. Excellent fresh from the oven, they are also very good at room temperature.
Ingrediants
- 4 large courgettes
- 1 onion
- 80 g of breadcrumbs
- 80 g of grated Parmesan cheese
- 1 tablespoon of tomato paste
- a sprig of parsley
- extra virgin olive oil
- salt
- pepper
The vegetarian stuffed zucchini they are a simple and versatile dish: depending on the tastes and the occasion they can be served as a side dish, appetizer or main course.
Cooked baked, they are stuffed boats with the same pulp of chopped zucchini, onion, grated cheese and breadcrumbs. A prescription easy, rapid and light. You can also prepare them well in advance as they can be enjoyed both hot and at room temperature.
Stuffed vegetables are always very welcome, in summer but not only: with peppers, eggplant And zucchini you can create truly exquisite dishes, rich in ingredients and imagination.
Among the recipes of the Spoon to make the stuffed zucchini you will find proposals for all tastes: from the most classic Zucchini stuffed with meat to the round Zucchini stuffed with vegetables, passing through the delicious breaded Zucchini stuffed with cheese.
OTHER TASTY RECIPES: Courgettes stuffed with provolone and smoked ham, Hasselback courgettes, stuffed courgettes, stuffed courgettes with tuna and capers
How to prepare: Stuffed vegetarian courgettes
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Stuffed vegetarian courgettes
The preparation of vegetarian stuffed zucchini is quite simple. Wash and trim the courgettes, then cut them in half lengthwise and with a digger, or a sharp knife, remove the pulp until you get the boats. Cut the pulp into thin cubes and set aside. Chop the onion very finely and brown it in a pan with oil; when it is colored, add the pulp cubes and cook for a few minutes.
When the courgette pulp also begins to wilt, add the tomato paste and breadcrumbs. Mix everything and brown for a few minutes then turn off the heat. Let it cool down. In the meantime, chop the parsley very finely with a knife and add it to the preparation together with the grated cheese. Mix everything with a spoon in order to obtain a well blended mixture.
Take back the boats and stuff them with the sauce. Then place them on a baking sheet lined with baking paper and drizzle with oil.
Put in a preheated oven at 180 ° and cook for about 30 minutes or in any case until the surface of the filling is golden. Remove from the oven and serve the vegetarian stuffed courgettes hot or at room temperature, to taste.
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