Summer is zucchini time and we just can't get enough of this delicious and healthy vegetable. And now, when it is already in abundance, is the best time to try a new recipe with it. If you haven't even made stuffed zucchini before, then you've come to the right place. This classic recipe is easy to prepare and perfect for a quick summer dinner.
Which zucchini can be stuffed?
For this recipe, the fruit is first halved and hollowed out to make room for the filling. When filled, the halves look like small boats, which is why this dish is still known as zucchini boats.
Apart from that, you can prepare stuffed zucchini with different types of zucchini. Both light green and dark green zucchini work well in this recipe. It is better to choose small or medium-sized thin fruits as they taste milder.
If you want to deviate from the classic boat shape, you can also fill round or ball zucchini by cutting off the area around the stem like a lid and scraping out the flesh again.
Recipes for stuffed zucchini and other filling ideas
For thispopular recipe with zucchiniDifferent fillings are suitable. First of all, it is important to decide whether you want to prepare the dish with meat or vegetarian or vegan. Then you can choose the ingredients.
A certain ingredient must not be missing from the filling and that is the scraped out pulp. It's just too bad to end up in the trash. Furthermore, it makes the zucchini flavor of the dish even more intense.
The classic zucchini boats are filled with minced meat and tomato sauce and gratinated with cheese of your choice. Instead of minced meat you can also use ham or small diced sausage or bacon.
Fillings based on rice or other grains such as couscous or quinoa are ideal as a meat-free option. But a mixture of eggs and cheese also tastes delicious in combination with the zucchini.
Below you will find two versions of stuffed zucchini - one with minced beef and the other vegetarian, with a filling of rice and vegetables.
Zucchini stuffed with minced meat and gratinated with cheese
This is a classic zucchini recipe that looks interesting and tastes great. For example, serve a small mixed oneSalad as a side dishand you have the perfect summer dinner that's ready in under 45 minutes.
Ingredients:
6 small or medium zucchini
1 tbsp olive oil
1 onion, finely diced
500 g minced beef or pork
2 tbsp tomato paste
1 teaspoon dried oregano
½ tsp garlic powder or 2 freshly minced garlic cloves
½ tsp salt (or more to taste)
black pepper to taste
1 can (425 g) tomato sauce
200 g of shredded cheese, e.g. B. Mozzarella, Cheddar or Gouda
Prepare zucchini
Wash the zucchini well, then cut in half lengthwise. Scoop out the flesh with a small spoon and set aside. Place zucchini halves on a baking sheet.
Brown the beef and season
Heat olive oil in a large skillet over medium-high heat. Add onion and fry until soft, then add minced meat and fry until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper.
Finish filling
Stir in the tomato sauce and hollowed-out zucchini flesh (chop if desired so that the filling is more even), then cover and simmer over low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes.
Fill and bake
Preheat oven to 180°C. Place the filling into the prepared zucchini halves. Sprinkle with cheese and bake for 20-25 minutes until the cheese is baked.
Buying tips
- If the filling seems too dry, stir in a few tablespoons of water or beef broth. But be careful - the filling needs to be quite thick to fill the zucchini, so don't add too much liquid.
- If the filling seems too watery, simmer uncovered for longer (depends greatly on the thickness of the tomato sauce used).
- For softer zucchini, you can brush the hollowed halves with a little olive oil and bake them without filling for 10-15 minutes.
How to store leftovers
Store leftovers, well covered, in the refrigerator for up to 2 days. Reheat in the oven until hot through and enjoy.
Delicious zucchini stuffed with brown rice and vegetables and baked with mozzarella - what more do you needvegetarian summer dinner? If you want to make the dish vegan, replace the mozzarella cheese with a vegan version that melts.
Ingredients:
½ cup brown rice, uncooked
4 Zucchini
1 tbsp extra virgin olive oil
1 shallot, finely chopped
4 garlic cloves, minced
2 tsp Italian seasoning
1 tomato, diced
½ tsp salt
1 cup mozzarella, grated
¼ tsp red pepper flakes
Preparation:
- Cook the rice according to package instructions.
- In the meantime, cut the zucchini in half lengthwise and scrape out the flesh with a spoon. Roughly chop the pulp and place in a small bowl.
- Place zucchini halves in a large baking dish or on a baking sheet. Preheat the oven to 180°C.
- In a large skillet over medium-high heat, heat the olive oil. Add zucchini flesh and cook until water is no longer present, about 5-7 minutes. Add the shallot to the pan and cook for another 3-4 minutes. Add garlic and Italian seasoning and continue to sauté for 1 minute. Remove from heat.
- Add the cooked rice, tomatoes and salt to the mixture. Stir until everything is well mixed.
- Distribute the filling evenly in each zucchini half. Place in the oven and bake for 30 minutes. Remove the baking sheet from the oven, sprinkle each zucchini half with mozzarella and bake for another 10-15 minutes until the cheese melts and turns golden brown.
- Enjoy the vegetarian stuffed zucchini warm. Bon appetit!
