Stuffed Zucchini with Vegetables, perfect for this time of year. Summer gardens are overflowing with this delicious vegetable as you are trying to discover new and interesting ways to be creative with zucchini. This recipe so easy, and so pretty on a plate. I am using globe zucchini (if available, if not use long) to make these individually stuffed delights. Instead of the usual meat stuffing, I have decided to stuff these zucchini with vegetables and cheese, they are wonderful and versatile, served as an vegetarian entree, these Stuffed Zucchini with Vegetables and Cheese, also work as a Summer appetizer or as a side dish for any grilled meat or fish. Try them I am sure you will love them! Let’s cook!
Stuffed Zucchini with Vegetables and Cheese
These delights made with globe zucchini are filled to the brim with vegetables and cheese
- 4 Globe Zucchini or medium long
- 2 stalks Celery
- 2 medium Scallions
- 3/4 cup Scamorza cheese diced
- 3/4 cup Bread crumbs
- 2-3 tbls Parmesan cheese imported
- 3 cloves Garlic
- 1 large Egg
- 4 medium Plum tomatoes
- 2 tbls Extra virgin olive oil
- 1/2 Lemon zest
- Fresh basil (handful) and thyme sprigs to taste
- Sea salt and fresh ground pepper to taste
Wash the Zucchini and carefully cut the cap off, set aside, with a tablespoon, incise the zucchini making sure to leave about 1/4- 1/2" edge. Scoop out the inside until you reach the same 1/2" from the bottom, place all the pulp from the zucchini on a prep board and set the zucchini shells aside while you prepare the filling
Cut the tomatoes in half lengthwise, again in half lengthwise, stack the tomatoes, and cut along the width, 1/4" cubes
Add olive oil to a saute pan. Peel and finely chop the scallion, chop or press the garlic and cut the celery into small diced pieces add to the pan, on medium low heat, saute until the onion becomes translucent about 5 minutes, being careful not to brown the onion celery mixture.
On a prep board, chop the zucchini pulp into small diced pieces, add the zucchini pulp to the celery, onion mixture, add the chopped tomatoes, continue to cook for 3 to 4 minutes, add chopped basil, thyme, lemon zest, salt and pepper, adjust the spices to taste. Take off heat and let cool
In a mixing prep bowl, add the cooked filling, the egg, parmesan cheese, diced scamorza cheese, bread crumbs (note, you might need more or less bread crumbs depending on how wet your mixture is) mix well.
Using the zucchini shells, with a tablespoon start spooning the stuffing into the shells, make a small mound on the top, and place on the cap
Carefully place the stuffed zucchini in a oven to table baking dish. Bake for 25-35 minutes in a preheated 375F, 190C oven. Serve immediately or at room temperature
Below are some of my “shop the recipe” items that I enjoyed using while creating this dish.