Round pastries filled with vegetables and mozzarella

Round zucchinis stuffed with vegetables and mozzarella - a homemade delight

Get ready to discover a captivating and flavorful recipe: round zucchinis stuffed with vegetables and mozzarella. This recipe is not just a simple meal, but a true culinary experience that will bring a touch of joy to every plate. Whether you are a cooking enthusiast or simply want to try something new, this recipe will delight you.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6-8

A brief history of the recipe

Zucchinis, a versatile and nutrient-rich vegetable, have been used throughout time in various culinary cultures. These vegetables are not only delicious but also a healthy choice, rich in vitamins and minerals. Stuffing vegetables with various ingredients has become a tradition in many kitchens, and the combination with mozzarella adds a creamy and savory touch.

Ingredients

To prepare this recipe, you will need the following ingredients:

- 6-8 zucchinis of suitable size
- 6 large and firm tomatoes
- 2-3 tablespoons of olive oil
- 2 grated carrots
- 2 finely chopped onions
- 250 g of fresh (or canned) mushrooms
- ¾ cup of young peas (fresh or frozen)
- 10-12 Brazil nuts or regular nuts, crushed
- 100 g of grated mozzarella
- 2 beaten eggs
- For the sauce:
- 1 can of diced tomatoes or fresh tomatoes, cubed
- 2-3 crushed garlic cloves
- ⅓ cup of white wine
- 2 cups of water
- 1-2 tablespoons of lemon juice
- Salt, pepper, to taste
- 2-3 tablespoons of chopped dill
- 1-2 teaspoons of oregano and basil

Preparation steps

1. Preparing the zucchinis: Start by peeling the zucchinis. Carefully peel them, then cut a lid off the top. Using a spoon or knife, carefully scoop out the flesh, leaving a thin wall. This will allow the zucchinis to maintain their shape during cooking. Sprinkle a little coarse salt inside the zucchinis and set aside to remove excess water.

2. Preparing the tomatoes: Do the same with the tomatoes. Cut a lid and scoop out the flesh, which will be used for the filling. This will help the tomatoes not be too juicy, keeping the filling well bound.

3. Preparing the filling: In a large skillet, heat 2-3 tablespoons of olive oil. Add the finely chopped onion and sauté until translucent. Then, add the grated carrots and chopped zucchini flesh. Sauté the mixture for 5 minutes, stirring constantly to prevent sticking. Add the chopped mushrooms and peas, seasoning with salt and pepper. Continue cooking the mixture for another 2-3 minutes to combine the flavors. Once the vegetables are cooked, let them cool.

4. Preparing the sauce: In a large, deep pot, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and your favorite herbs, stirring for 1-2 minutes to release the flavors. Add the diced tomatoes and let simmer for 5 minutes. Then pour in the white wine and lemon juice, allowing the sauce to reduce over low heat.

5. Assembling the filling: In a large bowl, mix the cooled vegetables with the beaten eggs, grated mozzarella, and crushed nuts. Taste the mixture and adjust with salt and pepper, as preferred.

6. Stuffing the zucchinis and tomatoes: Fill the zucchinis and tomatoes with the vegetable mixture, then place the lids back on. To keep the lid in place, you can insert 2 toothpicks into each vegetable.

7. Finalizing the dish: Place the stuffed vegetables in the sauce in the pot, covering everything evenly. Let simmer over low heat for 15 minutes, then transfer the pot to a preheated oven at 180 degrees Celsius for 15-20 minutes, until the vegetables are well cooked and slightly browned.

Serving

These round zucchinis stuffed with vegetables and mozzarella are served warm, alongside a portion of warm polenta or boiled rice. The creamy texture of the mozzarella combined with the flavors of the vegetables will turn every bite into an explosion of tastes.

Nutritional benefits

This dish is not only delicious but also healthy! Zucchinis are rich in vitamins A and C, while mushrooms and peas add fiber and protein. Olive oil and nuts provide healthy fats, and tomatoes offer lycopene, a powerful antioxidant.

Possible variations

This recipe can be adapted according to preferences. You can add other vegetables, such as zucchini or bell peppers, or you can replace mozzarella with feta cheese for a more intense flavor. Also, for a vegetarian dish, eggs can be omitted and flax or chia seeds can be added to bind the filling.

Frequently asked questions

1. Can I use other vegetables for the filling?
Absolutely! You can experiment with your favorite vegetables, such as zucchini or eggplant.

2. How can I store the stuffed zucchinis for later consumption?
This dish can be stored in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving.

3. What drinks pair well with this recipe?
A dry white wine or freshly squeezed tomato juice would perfectly complement the flavors of the dish.

Enjoy cooking and the flavors this recipe brings! It will surely become a favorite among your seasonal dishes. Bon appétit!