Oven-baked stuffed zucchini with cheese

Name: Oven-baked stuffed zucchini with cheese - Zamfira E.
Ingredients: 2 zucchinis; 200 g low; fat cow cheese; 100 g low; fat telemea cheese; 100 g light grated cheese; 140 g yogurt; 1 bunch of dill; 1 green onion; salt; pepper

Salad - Oven-baked stuffed zucchini with cheese by Zamfira E. - Recipia

Stuffed zucchini with cheese is easy to prepare and doesn't require many ingredients. They are cut lengthwise, the pulp is scooped out, and then filled with a mixture of cottage cheese, telemea, yogurt, dill, green onion, and the zucchini pulp. Grated cheese is placed on top, and in the oven, the mixture binds and gets a light crust. They are good served warm, as a simple main dish or alongside a salad. Quick info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: preparation time plus about 30 minutes of baking Servings: the number of servings is not specified; the dish uses 2 zucchinis Difficulty: easy Recipe type: stuffed zucchini with cheese, baked in the oven Ingredients 2 zucchinis 200 g low-fat cottage cheese 100 g low-fat telemea cheese 100 g grated light cheese 140 g yogurt 1 bunch of dill 1 green onion Salt, to taste Pepper, to taste Preparation method 1. Wash the zucchinis and cut them in half lengthwise. Carefully scoop out the pulp with a teaspoon without piercing the skin. Set the pulp aside. 2. Chop the zucchini pulp as finely as possible. There is no need to cook it beforehand; it is added raw to the filling and will bake together with the zucchinis. 3. In a bowl, mix the low-fat cottage cheese with telemea, yogurt, and the chopped zucchini pulp. Mix until the composition is as uniform as possible. 4. Wash the dill and green onion, then chop them finely. Add them to the cheese mixture and incorporate well. 5. Season the filling with salt and pepper. Keep in mind that telemea is already salty, so it's better to add salt gradually and taste the mixture before filling the zucchinis. 6. Fill the zucchini halves with the cheese mixture. Place the filling evenly without pressing it too much. 7. Sprinkle the grated light cheese on top. 8. Place the zucchinis in the preheated oven at medium heat and bake for about half an hour. They are ready when the zucchini is cooked, and the cheese on top is melted. 9. Serve the zucchinis warm. Why I make this recipe often It is a simple recipe, with little preparation and no frying. The filling is mixed in one bowl, and the zucchinis go straight into the oven. The cottage cheese and yogurt make the mixture softer, the telemea gives it flavor, and the dill and green onion make it more aromatic. It is also useful when you have a few zucchinis and want to use them in a warm dish without preparing a separate dough or side dish. I usually serve them right after baking, while the cheese is still soft. Tips and variations Tips The zucchini pulp should be finely chopped to mix well with the cheese and not leave large pieces in the filling. If the zucchinis are very watery, the pulp can be set aside for a few minutes before being added to the mixture. The original recipe does not require squeezing it, so it is not necessary to remove all the liquid. Salt should be added carefully, as telemea can have a different salty taste from one producer to another. Pepper can be added to taste. Do not put too much filling over the edges of the zucchinis. During baking, the mixture heats up and can overflow slightly. Medium heat is important for the zucchini to cook without the cheese layer browning too quickly. The indicated time is approximately 30 minutes, but it may vary depending on the size of the zucchinis. Substitutions To keep the recipe as close to the original as possible, use cottage cheese, telemea, and yogurt together. If you change the type of cheese, the taste and consistency of the filling will change, especially regarding the amount of salt. Light cheese can be replaced with regular cheese, but the dish will not have the same nutritional composition. If you use a saltier telemea, reduce the amount of salt added to the filling. Variations You can adjust the amount of dill and green onion according to taste. These are what give the filling its fresh and vegetal note, so it's worth keeping them even if you slightly reduce the amount. For a stronger cheese flavor, the ratio between cottage cheese and telemea can be modified, but it's good to check the salt before filling. A larger amount of telemea will make the filling saltier. If the zucchinis are of different sizes, divide the filling according to how deep they have been scooped. There is no need for all halves to receive exactly the same amount. Serving ideas Stuffed zucchinis are served warm, immediately after being taken out of the oven. They can be eaten as a light main course or as a side dish alongside a simple dish. A fresh salad can complete the meal without needing a separate dressing. Since the filling already contains cheese, yogurt, and grated cheese, the dish is substantial enough without additional toppings. Frequently asked questions Can the zucchini pulp be used in the filling? Yes. The pulp is finely chopped and mixed directly with the cottage cheese, telemea, and yogurt. It is not cooked separately beforehand. Is it necessary to salt the zucchinis before filling? No. In the recipe, the cheese mixture is seasoned with salt and pepper, not the zucchinis separately. Add salt gradually, as telemea may already be salty. At what temperature are the zucchinis baked? The recipe indicates a preheated oven at medium heat for about half an hour. No exact temperature is specified, so the medium heat setting of the oven is followed. How do I know when they are ready? The zucchini should be cooked, and the grated cheese on top should be melted. The indicative time is about 30 minutes, but larger zucchinis may need more time. Can the zucchinis be served cold? They can also be eaten after cooling, but the recipe is recommended as a dish served warm. When warm, the filling is softer, and the cheese remains melted. Nutritional values The values below are estimates for the entire recipe, as the weight of the zucchinis, the brand of products, and the exact number of servings are not specified. For the entire amount prepared: Calories: approximately 750–950 kcal Proteins: approximately 75–90 g Fats: approximately 25–40 g Carbohydrates: approximately 30–45 g Most of the protein comes from cottage cheese, telemea, and cheese. Differences between products can significantly change the result, even if the label says "low-fat" or "light." If you divide the dish into 4 equal servings, one serving would have approximately 190–240 kcal, but this division is only indicative, as the recipe does not specify the number of servings. Storage and reheating If there are leftover zucchinis after the meal, let them cool and store them covered in the refrigerator. It is preferable to consume them within a short time, as the zucchini will gradually release water, and the filling may lose its consistency. For reheating, heat them in the oven until the filling is warm again. The cheese will not have exactly the same texture as right after baking, but the dish can still be served. Avoid reheating them multiple times, as the zucchini becomes softer each time.

Oven-baked stuffed zucchini with cheese

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