Stuffed zucchini

The stuffed zucchini recipe is a delicious and versatile choice, perfect for a family meal or a dinner with friends. This recipe combines the rich flavors of fresh vegetables with a savory meat filling, providing a culinary experience that will delight any gourmet. Stuffed zucchinis are not only tasty but also packed with nutrients, being an excellent source of vitamins and minerals.

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 4

Ingredients:

- 3-4 young zucchinis (preferably with smooth green skin)
- 250 g minced chicken
- 1 smoked chicken breast, diced
- 1 small onion, finely chopped
- 2-3 red bell peppers, chopped
- Salt and pepper, to taste
- A handful of fresh herbs (parsley or dill), finely chopped
- Olive oil, for sautéing
- 1 teaspoon of dehydrated vegetables (no salt)
- 6 quail eggs
- 5 cherry tomatoes, halved

A brief history of the recipe:

Stuffed zucchinis have a rich history in gastronomy, being a popular recipe in many cultures. This preparation method allows the use of available ingredients, transforming simple vegetables into sophisticated dishes. Zucchinis, being versatile vegetables, can be filled with a variety of ingredients, from meat to cheese or grains, making them ideal for satisfying various dietary preferences.

Step by step:

1. Preparing the zucchinis: Start by washing the zucchinis well under cold running water. Make sure they have no blemishes on the skin. Dry them with a clean towel and cut them in half lengthwise. Using a spoon, gently scoop out the flesh, being careful not to damage the skin.

2. Blanching the zucchinis: In a large pot, add salted water and bring it to a boil. When the water is boiling, immerse the zucchinis, cleaned of flesh, for about 5 minutes. This step will help soften the zucchinis and make filling them easier. After boiling, remove them and let them drain well.

3. Preparing the filling: In a frying pan, heat a little olive oil. Add the chopped onion and red bell pepper, sautéing until they become translucent. Then, add the minced chicken and diced smoked breast. Season with salt and pepper, mixing well. Once the meat is cooked, remove the pan from the heat and add the chopped herbs, mixing well.

4. Filling the zucchinis: Using a spoon, fill each half of the zucchini with the meat mixture. Ensure the filling is well packed. Place the stuffed zucchinis in a baking dish, side by side.

5. Preparing for baking: On top of the filling of each zucchini, place two halves of cherry tomatoes. Crack a quail egg on top of each half of the zucchini, being careful not to break it too hard.

6. Baking: In the same dish, add water with a pinch of salt and a drizzle of olive oil, almost to the edge of the zucchinis. Sprinkle the dehydrated vegetables on top. Preheat the oven to 180 degrees Celsius and bake the zucchinis for about 30-40 minutes or until the quail eggs are cooked.

7. Serving: Stuffed zucchinis can be served warm or cold, with a dollop of sour cream on top for added flavor. This dish is delicious both as a main course and as an appetizer.

Practical tips:

- Choosing zucchinis: Opt for young zucchinis with smooth skin, which are sweeter and juicier.
- Vegetarian option: If you prefer a meat-free option, you can fill the zucchinis with a combination of rice, vegetables, and feta cheese.
- A perfect combination: This dish pairs excellently with a fresh salad or a garlic yogurt sauce.
- Caring for vegetables: Before using dehydrated vegetables, rehydrate them for 10-15 minutes in warm water to bring them back to life.

Nutritional benefits:

Zucchinis are rich in vitamins A and C, and are also a good source of dietary fiber. Chicken meat provides lean protein, while quail eggs are rich in essential nutrients, especially B vitamins and minerals such as phosphorus and selenium. This recipe is ideal for a healthy lunch or a light dinner.

Frequently asked questions:

- Can I use another type of meat? Yes, you can experiment with pork, beef, or even fish, depending on your preferences.
- How can I store stuffed zucchinis? They can be stored in the refrigerator for up to 3 days in an airtight container. You can reheat them in the oven or microwave.
- Can they be frozen? It is recommended not to freeze them, as the texture of the zucchinis will change. Instead, you can freeze the filling and fill the zucchinis when you want to prepare them.

This stuffed zucchini recipe is not only a delicious choice but also an excellent way to bring variety to your meals. I encourage you to experiment with the ingredients and customize your recipe, turning every meal into a celebration of flavor! Enjoy!