Stuffed Zucchini
The recipe involves boiling zucchinis and stuffing them with a mixture of chopped zucchini pulp, cheese, breadcrumbs, and herbs. The stuffed zucchinis are then baked in a buttered dish until tender. The cooking time is about 30 minutes.
Equipment
- pot
- Sharp knife
- spoon
- cutting board
- Mixing Bowl
Ingredients
- 6 small Zucchini - 6 small
- 1 cup Small Soft Bread Cubs - 250 ml
- 1/2 cup Finely chopped Cooked Spinach - 125 ml
- 1 tbsp Finely Chopped Onion - 15 ml
- 2 Eggs, lightly Beaten - 2
- 2 tbsp Cooking Oil - 30 ml
- 1/2 tsp Salt - 2 ml
- 1/4 tsp Peper - 1 ml
- 1/4 tsp Paprika - ml
- 1/4 tsp Dried Leaf thyme - 1 ml
- dash Garlic Salt - dash
Notes
Preheat the oven to 350 °F (175 °C) and butter a shallow baking dish measuring about 12 x 7 1/2 x 2 inches (30.5 x 19 x 5 cm). Wash the zucchini, cut off the ends, and drop them whole into boiling, salted water for 5 minutes. Drain and cool until they can be handled, then cut them in half lengthwise and scrape out the pulp, leaving a 1/4 inch (0.5 cm) thick "wall" to hold the filling. Finely chop the pulp and mix it with all the remaining ingredients. Spoon the mixture back into the zucchini shells, place them in the prepared baking dish, and bake for about 30 minutes or until the zucchini is tender.
Nutrition
Calories: 150kcal
