Stuffed zucchini baked in the oven

Stuffed Zucchini Bake - A Delicious and Easy Recipe

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 2

When we think of vegetables, zucchini is certainly one of the most versatile and flavorful representatives. With a delicate texture and a slightly sweet taste, this ingredient can be transformed in countless ways. Today, I will present a recipe for baked stuffed zucchini, a soft variant, perfect for a light dinner or a healthy lunch. This recipe has a rich history, with roots in the culinary traditions of many cultures, where stuffed vegetables are often considered a delicacy.

Necessary ingredients:

- 2 medium zucchinis (about 200-250 g each)
- 1 egg
- 1/2 red bell pepper
- 1 green onion
- 1 clove of green garlic
- 3 teaspoons of breadcrumbs
- 1 teaspoon of dried marjoram
- Salt and pepper, to taste
- 2-3 cherry tomatoes
- 1-2 tablespoons of olive oil for the baking tray

Nutritional benefits:
Zucchini is an excellent source of vitamins (especially vitamin C and vitamin A), minerals (such as potassium and magnesium), and fiber. It is low in calories, making it an ideal ingredient for diets. This stuffed zucchini recipe is not only tasty but also healthy, providing important nutritional value.

Step by step:

1. Preparing the zucchini: Start by washing the zucchinis well under cold running water to remove any impurities. Using a sharp knife, carefully peel them, keeping their shape intact. Then, cut each zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving a thin layer to form a "boat." Don't waste the flesh!

2. Preparing the filling: Chop the zucchini flesh into small pieces. In a bowl, beat the egg with a fork. Add the chopped zucchini flesh, finely chopped green onion, chopped green garlic, diced red bell pepper, and breadcrumbs. Season with salt, pepper, and marjoram, mixing everything well until combined.

3. Filling the zucchinis: Preheat the oven to 180 degrees Celsius. Grease a baking tray with olive oil. Fill each half of the zucchini with the prepared mixture, being careful not to overlap them for even cooking.

4. Adding the tomatoes: Wash the cherry tomatoes and cut them in half. Place them on top of the stuffed zucchinis to add a touch of freshness and a sweet-sour flavor.

5. Baking: Place the tray in the preheated oven and let the zucchinis bake for 25-30 minutes. You will know they are ready when the zucchinis become soft, and the filling is well set.

6. Serving: Remove the tray from the oven and let the zucchinis cool for a few minutes before serving. These stuffed zucchinis are delicious both warm and at room temperature. You can serve them alongside a green salad or a side of vegetable rice.

Practical tips:
- If you want a richer version, you can add feta cheese or grated parmesan to the filling.
- Instead of breadcrumbs, you can use ground oats for a healthier option.
- Experiment with other vegetables in the filling, such as carrots or spinach, to add extra nutrients.

Frequently asked questions:
1. Can I use larger zucchinis? Yes, but you will need to adjust the baking time, as larger zucchinis may require a longer cooking period.
2. What can I do with the leftover zucchini flesh? You can add it to soups, stews, or sauté it with other vegetables.
3. How can I store leftover zucchinis? They can be kept in the refrigerator in an airtight container for 2-3 days.

Delicious pairings:
This baked stuffed zucchini pairs perfectly with a glass of white wine, fresh lemonade, or mint tea. It is also ideal to serve alongside a portion of Greek yogurt with garlic for an interesting contrast of flavors.

This baked stuffed zucchini recipe is not only an excellent choice for a healthy meal but also a perfect way to add variety to your menu. Try to adapt it to your preferences and don't hesitate to share the result with your loved ones. Enjoy!