Stuffed zucchini

Stuffed Zucchini - A Delicious and Nutritious Recipe

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Servings: 4

Stuffed zucchini is a wonderful choice for a tasty and healthy meal. This recipe is not only simple but also full of flavor, bringing together fresh and nutritious ingredients. The origins of stuffed zucchini are lost in the mists of time, but what we know for sure is that they are a beloved dish in many cultures for their versatility and rich flavors.

Ingredients

- 5 medium zucchinis (choose firm zucchinis without spots or bruises)
- 300 g minced meat (a combination of pork and beef offers the best flavor)
- 2 tablespoons of rice (preferably long-grain for a better texture)
- 1 large onion (choose a sweet onion for a milder taste)
- 3 eggs (whole, for better binding of the filling)
- Approximately 150 ml tomato paste (or fresh tomatoes, mashed)
- Salt and pepper, to taste
- Fresh dill, chopped (for an extra freshness)
- Fresh parsley, chopped (for garnish and flavor)
- Olive oil or sunflower oil, for greasing

Step by step

1. Preparing the zucchinis
Start by washing the zucchinis well. Cut off the ends and, if they are bruised, peel them in places to remove imperfections. Then, cut them lengthwise and scoop out the flesh, forming "boats". Once finished, sprinkle salt inside the zucchinis and on the scooped-out flesh, letting them sit for about 10-15 minutes, during which the salt will help remove excess water.

2. Preparing the filling
In a pan, add a little oil and sauté the finely chopped onion until it becomes translucent. Add the scooped-out zucchini flesh, well-drained and chopped. Mix and let it cook for a few minutes. Then, add the minced meat and the two tablespoons of rinsed rice. Continue to mix to combine the ingredients. Pour in the tomato paste and let everything simmer on medium heat for the flavors to meld. Season with salt and pepper to taste. Finally, add the chopped dill and mix well. Turn off the heat and let the filling cool slightly.

3. Assembling the stuffed zucchinis
Once the filling has cooled, incorporate the 3 beaten eggs to bind the mixture. Drain the zucchinis well from the accumulated juice, then place them in a greased baking dish. Using a spoon, fill each "boat" with the meat and rice filling, pressing gently to avoid air pockets between the filling and zucchini.

4. Baking
Decorate each zucchini with thin slices of tomatoes and drizzle everything with a little oil. Cover the dish with aluminum foil to prevent the zucchinis from drying out, and place it in a preheated oven at 180 degrees Celsius. Bake for about 40 minutes or until the zucchinis are tender and the filling is well cooked. Finally, remove the foil and let them brown slightly for a delicious crust.

5. Serving
Once the zucchinis are ready, take them out of the oven and sprinkle chopped parsley on top for extra freshness. These stuffed zucchinis can be served warm, alongside a fresh salad or with a spoonful of Greek yogurt, which will add a creamy and refreshing touch.

Practical tips

- Variations: You can adapt this recipe according to your tastes. Replace the minced meat with a vegetarian option, such as mushrooms or tofu, and add spices like cumin or paprika for an exotic flavor.
- Storage: This dish keeps well in the refrigerator for 2-3 days. It can be reheated in the oven or microwave, making for a quick and delicious lunch.
- Calories and nutritional benefits: This recipe offers a balanced mix of proteins, fiber, and vitamins. One serving contains approximately 350-400 calories, depending on the type of meat used. Zucchini is rich in water, vitamins A and C, while the minced meat adds a good source of essential proteins.

Frequently asked questions

Can I use frozen zucchini?
It is recommended to use fresh zucchini, as their texture holds up better. If you use frozen zucchini, make sure to thaw them and drain well from excess water.

What drinks pair well with stuffed zucchini?
A dry white wine or freshly squeezed lemonade would perfectly complement this dish. Additionally, a pale ale can be a good choice for a relaxed meal.

Can I make the filling in advance?
Absolutely! The filling can be prepared a day ahead and stored in the refrigerator, and the assembly of the zucchinis can be done just before baking.

Personal note

These stuffed zucchinis have a magical ability to bring the family to the table. They remind me fondly of how, every summer, my mom would prepare them with fresh tomatoes from the garden. The aromas intertwined, and laughter and stories filled the background. Each bite is a memory of simple times and the joy of being together. So, I encourage you to prepare this recipe with your loved ones, to turn the meal into a special moment, and to enjoy every moment spent in the kitchen. Bon appétit!