Stuffed Zucchini. Remove foil and cover with mozzarella cheese. Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor.
Finely chop zucchini pulp; set aside.
Saute onion in oil in large heavy skillet.
Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
You can cook Stuffed Zucchini using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Stuffed Zucchini
- You need 2 of zucchini.
- It's 1 of onion, chopped.
- Prepare 3 cloves of garlic, minced.
- Prepare 1/2 cup of soy crumbles, dried.
- It's of (to taste) Mexican spice, salt, pepper, soy sauce.
- You need 1/2 tbsp of olive oil.
Add cream cheese, egg, Parmesan, parsley, and pepper. Add mushrooms and cook until deeply brown. Stuffed Zucchini Boats are the perfect way to enjoy your fresh summer zucchini! Tender zucchini filled with a silky meat sauce, topped with cheese and baked until tender.
Stuffed Zucchini step by step
- Cut zucchini lengthwise. Scoop out the flesh but don't go all the way through. Chop remaining zucchini. Set aside..
- Salt zucchini halves generously and set aside for about 10 min to extract moisture. Pat dry with a paper towel. Set aside..
- Sautée onions until translucent. Add garlic, chopped zucchini and soy crumbles. Add 1/2 water to rehydrate. Season to taste (see above)..
- Fill zucchini boats with the soy mixture. Bake uncovered for around 30 min in a 200°C oven. Enjoy :).
Serve this easy dish with a side salad and garlic bread for the perfect family meal! We made this stuffed zucchini recipe (originally inspired by the stuffed zucchini in the Ottolenghi Simple cookbook) a few times this summer. Following these tips yielded the best. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through.