Stuffed zucchini with telemea cheese is something I make often, especially in the summer when I can find good zucchinis at the market. I love that it doesn’t take long to prepare and the ingredients are easy to find. You don’t need complicated techniques and you won’t dirty too many dishes. They turn out well every time, even if you don’t follow everything to the letter.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 3-4, depending on the size of the zucchinis
Difficulty: easy
Recipe type: warm snack or light dinner
Ingredients
3 medium zucchinis
250 g telemea cheese
1/2 cup 0% fat yogurt (about 70 g)
2 tablespoons breadcrumbs
1/2 onion
1 bunch fresh dill
1 egg
50 ml oil
salt
pepper
Instructions
1. Peel the zucchinis and wash them well. Cut each zucchini in half lengthwise. Using a teaspoon, scoop out the flesh, being careful not to break the walls.
2. Set the scooped-out flesh aside. You will use it for the filling.
3. Crumble the telemea cheese well with a fork or grate it, according to your preference. Place the cheese in a large bowl.
4. Add the yogurt, breadcrumbs, finely chopped onion, chopped zucchini flesh, chopped dill, and the egg to the cheese. Add salt and pepper to taste.
5. Mix everything very well with a fork or by hand until the mixture becomes homogeneous. If it seems too soft, you can add a little more breadcrumbs.
6. Fill the zucchini halves with the cheese mixture, pressing lightly so they don’t fall apart.
7. Grease a baking dish with a little oil. Arrange the stuffed zucchinis in the dish, side by side.
8. Drizzle a little oil over each stuffed zucchini.
9. Cover the dish with aluminum foil and place it in the preheated oven at 200°C. Bake for 25 minutes.
10. After 15 minutes, remove the foil and leave the zucchinis in the oven for another 10 minutes until they are slightly browned on top.
11. The zucchinis are served warm, possibly with a tomato and a few slices of cucumber if you have them on hand.
Why I make this recipe often
It’s quick and requires simple ingredients. You don’t have to spend much time in the kitchen, and it’s suitable for dinner when you don’t feel like heavy food. The zucchinis remain tender, and the filling is satisfying without being heavy. It also works as a snack, especially if you have guests and want something that doesn’t require much effort.
Tips and Variations
Tips
If the zucchinis are very watery, drain the flesh before adding it to the mixture.
The telemea cheese should not be too salty; otherwise, you’ll need to adjust the amount of salt.
If you’re using small zucchinis, check them sooner to avoid them becoming too soft while baking.
If you don’t have aluminum foil, you can cover the dish with damp parchment paper.
Substitutions
Telemea can be replaced with goat cheese or drier cottage cheese, but the taste and texture will not be identical.
Yogurt can be substituted with low-fat sour cream if you’re not concerned about calories.
Dill can be replaced with parsley, though it will slightly change the flavor profile.
Breadcrumbs help bind the mixture, but you can also use a bit of semolina.
Variations
You can add a little extra greenery if you have it on hand (parsley, basil).
If you want a heartier filling, you can add a tablespoon of ground nuts or seeds, but it’s not mandatory.
If you want them to be more browned, you can sprinkle breadcrumbs on top before placing the dish in the oven without foil during the last 10 minutes.
Serving Ideas
The simplest way is to serve them alongside fresh vegetables – a tomato or cucumber slices are sufficient. They are also good cold, although the texture of the filling changes slightly. For a summer meal, you can pair them with a green salad. I don’t recommend heavy sauces alongside, as they can overpower the flavors of the zucchini.
Frequently Asked Questions
Can stuffed zucchinis with telemea be made a day in advance?
Yes, they can be prepared a day ahead and stored in the refrigerator. You can quickly reheat them in the oven or microwave. They retain their flavor well, although the texture may become a bit softer.
Does telemea not melt? Does the filling become very soft?
No, telemea does not completely melt; it just binds with the egg and yogurt. The filling becomes creamy but not liquid. If you use very wet telemea or too much yogurt, it may be softer.
Can I skip the egg?
The egg binds the filling and helps with the texture. If you don’t want to use an egg, you can slightly increase the amount of breadcrumbs, but the filling will be more crumbly and not as cohesive.
Do I need to drain the zucchini flesh before using it?
If the zucchinis are very watery, it is recommended to squeeze the chopped flesh before adding it to the filling. Otherwise, there’s a risk that the filling will be too soft.
Nutritional Values
Estimated per serving (out of 4):
Calories: approximately 220 kcal
Protein: 11-12 g
Fat: 14 g
Carbohydrates: 11-13 g
Values are approximate and may vary depending on the type of telemea and the exact amount of oil used. It’s a recipe with moderate protein, low carbohydrates, and fats mainly from telemea and egg.
Storage and Reheating
Stuffed zucchinis can be stored in the refrigerator, covered, for up to 2 days. They can be reheated either in the microwave or in a low-temperature oven. The consistency of the filling becomes softer after sitting, but they taste just as good. I do not recommend freezing; they become too soft upon thawing. If you want to keep them for a lunch box or picnic, you can take them cold, but they won’t remain as firm.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 3-4, depending on the size of the zucchinis
Difficulty: easy
Recipe type: warm snack or light dinner
Ingredients
3 medium zucchinis
250 g telemea cheese
1/2 cup 0% fat yogurt (about 70 g)
2 tablespoons breadcrumbs
1/2 onion
1 bunch fresh dill
1 egg
50 ml oil
salt
pepper
Instructions
1. Peel the zucchinis and wash them well. Cut each zucchini in half lengthwise. Using a teaspoon, scoop out the flesh, being careful not to break the walls.
2. Set the scooped-out flesh aside. You will use it for the filling.
3. Crumble the telemea cheese well with a fork or grate it, according to your preference. Place the cheese in a large bowl.
4. Add the yogurt, breadcrumbs, finely chopped onion, chopped zucchini flesh, chopped dill, and the egg to the cheese. Add salt and pepper to taste.
5. Mix everything very well with a fork or by hand until the mixture becomes homogeneous. If it seems too soft, you can add a little more breadcrumbs.
6. Fill the zucchini halves with the cheese mixture, pressing lightly so they don’t fall apart.
7. Grease a baking dish with a little oil. Arrange the stuffed zucchinis in the dish, side by side.
8. Drizzle a little oil over each stuffed zucchini.
9. Cover the dish with aluminum foil and place it in the preheated oven at 200°C. Bake for 25 minutes.
10. After 15 minutes, remove the foil and leave the zucchinis in the oven for another 10 minutes until they are slightly browned on top.
11. The zucchinis are served warm, possibly with a tomato and a few slices of cucumber if you have them on hand.
Why I make this recipe often
It’s quick and requires simple ingredients. You don’t have to spend much time in the kitchen, and it’s suitable for dinner when you don’t feel like heavy food. The zucchinis remain tender, and the filling is satisfying without being heavy. It also works as a snack, especially if you have guests and want something that doesn’t require much effort.
Tips and Variations
Tips
If the zucchinis are very watery, drain the flesh before adding it to the mixture.
The telemea cheese should not be too salty; otherwise, you’ll need to adjust the amount of salt.
If you’re using small zucchinis, check them sooner to avoid them becoming too soft while baking.
If you don’t have aluminum foil, you can cover the dish with damp parchment paper.
Substitutions
Telemea can be replaced with goat cheese or drier cottage cheese, but the taste and texture will not be identical.
Yogurt can be substituted with low-fat sour cream if you’re not concerned about calories.
Dill can be replaced with parsley, though it will slightly change the flavor profile.
Breadcrumbs help bind the mixture, but you can also use a bit of semolina.
Variations
You can add a little extra greenery if you have it on hand (parsley, basil).
If you want a heartier filling, you can add a tablespoon of ground nuts or seeds, but it’s not mandatory.
If you want them to be more browned, you can sprinkle breadcrumbs on top before placing the dish in the oven without foil during the last 10 minutes.
Serving Ideas
The simplest way is to serve them alongside fresh vegetables – a tomato or cucumber slices are sufficient. They are also good cold, although the texture of the filling changes slightly. For a summer meal, you can pair them with a green salad. I don’t recommend heavy sauces alongside, as they can overpower the flavors of the zucchini.
Frequently Asked Questions
Can stuffed zucchinis with telemea be made a day in advance?
Yes, they can be prepared a day ahead and stored in the refrigerator. You can quickly reheat them in the oven or microwave. They retain their flavor well, although the texture may become a bit softer.
Does telemea not melt? Does the filling become very soft?
No, telemea does not completely melt; it just binds with the egg and yogurt. The filling becomes creamy but not liquid. If you use very wet telemea or too much yogurt, it may be softer.
Can I skip the egg?
The egg binds the filling and helps with the texture. If you don’t want to use an egg, you can slightly increase the amount of breadcrumbs, but the filling will be more crumbly and not as cohesive.
Do I need to drain the zucchini flesh before using it?
If the zucchinis are very watery, it is recommended to squeeze the chopped flesh before adding it to the filling. Otherwise, there’s a risk that the filling will be too soft.
Nutritional Values
Estimated per serving (out of 4):
Calories: approximately 220 kcal
Protein: 11-12 g
Fat: 14 g
Carbohydrates: 11-13 g
Values are approximate and may vary depending on the type of telemea and the exact amount of oil used. It’s a recipe with moderate protein, low carbohydrates, and fats mainly from telemea and egg.
Storage and Reheating
Stuffed zucchinis can be stored in the refrigerator, covered, for up to 2 days. They can be reheated either in the microwave or in a low-temperature oven. The consistency of the filling becomes softer after sitting, but they taste just as good. I do not recommend freezing; they become too soft upon thawing. If you want to keep them for a lunch box or picnic, you can take them cold, but they won’t remain as firm.