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10 recipes full of flavor and with many benefits

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Are you familiar with stuffed zucchini? It can be the main element of a light meal or a perfect side dish. You can stuff it with different types of cheeses, meats and vegetarian/vegan ingredients. Eating vegetables will become much more appealing with these combinations. Check it out:

1. Zucchini stuffed with cheese

Ingredients

  • 2 large zucchini
  • 150 grams of fresh ricotta cheese
  • 50 grams of gorgonzola cheese
  • 2 tablespoons ricotta cheese
  • 2 tablespoons chopped bell pepper
  • 2 cloves garlic, minced
  • Green onion to taste
  • Salt to taste
  • Black pepper to taste
  • Grated parmesan cheese to taste

Directions

  1. Let the zucchini stand upright and cut in half. If it is too big, you can cut it in 3 parts;
  2. Remove the core, but keep the base of the vegetable;
  3. Chop the filling into small cubes and set aside;
  4. In a bowl, mix the ricotta and gorgonzola;
  5. Add ricotta cheese, bell pepper, garlic, parsley, half the diced zucchini, salt and black pepper. Mix well until smooth;
  6. Arrange the zucchini bases on a baking sheet greased with olive oil. Season their insides with a little salt and black pepper;
  7. Fill the zucchini with the filling and sprinkle the grated Parmesan cheese over the top;
  8. Bake in preheated oven at 200 degrees for approximately 25 minutes or until parmesan is golden brown;
  9. Serve afterwards.

2. Zucchini stuffed with 3 cheeses

Ingredients

  • 2 zucchini
  • Olive oil to taste
  • Salt to taste
  • ½ cup grated parmesan cheese
  • ½ cup shredded curd cheese
  • ½ cup grated mozzarella cheese

Directions

  1. Cut the zucchini in half, horizontally;
  2. With the aid of a spoon, remove the core from them;
  3. Pour a dash of olive oil inside them, and season with a little salt;
  4. In a bowl, mix together the Parmesan cheese, the curd cheese, and the mozzarella cheese. Insert this mixture into the cavity of the zucchini;
  5. Wrap each zucchini in the foil;
  6. Take the zucchini to the grill and bake on the coals over medium heat for 20 minutes. Keep the cheese side facing up;
  7. Unwrap carefully and enjoy.

3. Zucchini stuffed with ground beef

Ingredients

  • 3 zucchini
  • ½ tablespoon salt
  • 1 tablespoon oil
  • 2 cloves garlic, finely chopped
  • ½ onion, minced
  • 400 grams of minced meat
  • 1 finely chopped ripe tomato
  • Paprika to taste
  • Black pepper to taste
  • 1 tablespoon tomato extract
  • 1 tablespoon parsley to taste
  • Grated parmesan cheese or grated mozzarella cheese or oregano

Directions

  1. Cut the zucchini in half, horizontally;
  2. Fill a large saucepan with water and insert the salt;
  3. Place the zucchini halves in the pan and bring to a boil. During the process, pierce with a fork, when soft, turn off and set aside;
  4. In another pan, put the oil and brown the garlic;
  5. Add the onion and wait for it to wilt;
  6. Add the ground beef, mix well and allow to fry;
  7. Insert the chopped tomatoes, paprika, black pepper, a little more salt, the tomato extract and the parsley. Stir and cook for 1 minute more. Set aside;
  8. Remove zucchini from pan of water and allow to cool;
  9. With a spoon, remove the core of the zucchini;
  10. Grease a baking dish with oil and accommodate the zucchini with the hole facing up;
  11. Fill with the ground beef sauce;
  12. Sprinkle your choice of cheese or oregano;
  13. Place in preheated oven and bake for 15 minutes;
  14. Now just enjoy.

4. Stuffed zucchini fit

Ingredients

  • 2 zucchini
  • 100 grams of lean ground beef
  • 1 dash of olive oil
  • ½ onion
  • 1 clove minced garlic
  • ½ sliced leek
  • 2 diced seedless tomatoes
  • Salt to taste
  • Black pepper to taste
  • Basil to taste
  • 2 tablespoons grated cheese

Directions

  1. Cut zucchini in half lengthwise and remove the cores with a spoon. Chop the cores and set aside;
  2. Saute the meat in a saucepan;
  3. Make a hole in the middle of the pan and insert the olive oil, onion, garlic and leeks. Mix with the meat and brown lightly;
  4. Add the chopped kernels and tomatoes. Mix in;
  5. Season with salt, the black pepper and the basil. Stir, let simmer a little and turn off;
  6. Distribute the zucchini bases in a baking dish;
  7. Fill the holes with the meat filling;
  8. Sprinkle the cheese on top;
  9. Bake in medium oven until cheese is golden brown;
  10. Serve.

5. Zucchini stuffed with chicken

Ingredients

  • 3 Italian zucchini
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 2 cloves garlic
  • 1/2 red bell pepper
  • 1/2 onion
  • 1 chicken breast cooked and shredded
  • 1 teaspoon Bahia seasoning
  • 1 teaspoon paprika
  • Chheiro-verde to taste
  • 3 tablespoons cream cheese
  • Olive oil to taste
  • 100 grams of mozzarella cheese
  • Grated parmesan cheese to taste
  • Oregano to taste

Directions

  1. Cut the zucchini in half, horizontally, and remove the cores with a spoon;
  2. Fill a saucepan with water and bring to a boil;
  3. When it comes to a boil, add the salt, mix and insert the zucchini. Leave 5 to 8 minutes, until al dente. Remove, drain and set aside;
  4. In a new pan, place the oil, garlic, allspice and onion. Mix and saute;
  5. Add shredded chicken, Bahia seasoning, and paprika. Stir well to incorporate seasonings. If necessary, adjust the salt;
  6. Add the parsley, mix, turn off the heat, and set aside;
  7. Grease a baking dish with oil or olive oil. Add the zucchini with the cavity facing up;
  8. Add the cream cheese to the chicken and mix well;
  9. Distribute the chicken filling inside the zucchini;
  10. Drizzle with drizzles of olive oil;
  11. On top of the chicken, place the mozzarella cheese, Parmesan cheese and oregano;
  12. Bake in oven for 20 minutes or until cheeses are gratinated;
  13. Delight yourself.

6. Zucchini stuffed with ricotta

Ingredients

  • 4 zucchini
  • 2 cloves garlic
  • 300 grams ricotta cheese
  • 5 teaspoons salt
  • 1 teaspoon ground pepper
  • 2 tablespoons chopped parsley
  • ½ can heavy cream
  • 2 tablespoons olive oil
  • 2 eggs
  • 150 grams of grated parmesan cheese

Directions

  1. Preheat oven to 230 degrees;
  2. Cook zucchini in a saucepan with water and salt;
  3. In a bowl, mix together the garlic, ricotta, salt, pepper, parsley, sour cream, olive oil, eggs and half the Parmesan cheese;
  4. When the squashes are cooked, remove from the pan, drain, cut in half horizontally, remove the cores and fill the hole with the ricotta filling;
  5. Grease a baking dish with olive oil and accommodate the stuffed zucchini;
  6. Bake in the preheated oven for 20 minutes, then turn on the grill to brown the cheese;
  7. Serve afterwards.

7. Zucchini stuffed with soy protein

Ingredients

  • 1 cup texturized soy protein
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 chopped tomatoes
  • 3 medium zucchini
  • 1/2 teaspoon salt
  • Oregano to taste

Directions

  1. Preheat oven to 220 degrees;
  2. Cover the soy protein with hot water and let it hydrate for 5 minutes;
  3. In a saucepan, saute the onion with the olive oil;
  4. Add chopped tomatoes and cook over low/medium heat for 2 minutes;
  5. Drain the soy protein in a sieve, squeezing well with spoon to remove excess water;
  6. Remove ends of zucchini and cut in half horizontally. With a spoon, remove the core of the zucchini;
  7. Insert the core and soy protein into the pan. Season with salt, mix and cook for 1 minute;
  8. Distribute the base of the zucchini in a baking dish, keeping the holes facing up. Drizzle with drizzles of olive oil and season with salt and oregano;
  9. Stuff the zucchini with the mixture from the pan;
  10. Bake 15 to 20 minutes or until soft but firm;
  11. Remove from oven and enjoy.

8. Zucchini stuffed with bacon and calabresa

Ingredients

  • Olive oil to taste
  • ½ large chopped onion
  • Bacon, chopped to taste
  • Chopped Calabresa to taste
  • 2 large zucchini
  • Salt to taste
  • Cream cheese to taste
  • Grated mozzarella cheese

Directions

  1. Pour drippings of olive oil into the pan and saute the onion;
  2. Insert the bacon and let it fry lightly;
  3. Add the calabresa and fry. Set aside;
  4. Cut the zucchini in half horizontally and remove the cores;
  5. Line a baking dish with parchment paper, drizzle the zucchini bases with olive oil and arrange in the baking dish with the holes facing up;
  6. Season the zucchini with pinches of salt
  7. Smear ricotta cheese over the bottom of the zucchini holes;
  8. Complete with the sauteed stuffing from the pan;
  9. Sprinkle the mozzarella cheese on top;
  10. Bake for 30 to 40 minutes;
  11. Serve.

9. Stuffed zucchini vegetarian

Ingredients

  • 4 zucchini cut in half lengthwise
  • Olive oil to taste
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 leek head thinly sliced
  • Salt to taste
  • 2 tablespoons chopped parsley
  • 1 small portion of cooked rice
  • 50 grams of grated cheese

Directions

  1. Cover a baking dish with water and insert zucchini halves. Bake in the oven at 200 degrees for 40 minutes;
  2. Drain zucchini and remove pulp with a spoon. Set aside;
  3. Return zucchini bases to baking dish with holes facing up;;
  4. Place the olive oil in a saucepan and saute the onion, garlic and leeks;
  5. Add the zucchini pulp and mix together. Season with salt and parsley;
  6. Add cooked rice and stir until incorporated. Turn off the heat;
  7. Complete the zucchini in the baking dish with the filling from the pan;
  8. Sprinkle the grated cheese;
  9. Bake in the oven and leave until gratinated;
  10. Taste.

10. Vegan stuffed zucchini

Ingredients

  • 2 medium Italian zucchini
  • Salt to taste
  • Oregano to taste
  • Rosemary to taste
  • 2 tablespoons olive oil
  • 1/3 cup quinoa beans
  • Boiling water
  • 1 dash of olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon curry powder
  • 1/2 cup grated carrot
  • 1/2 cup peas
  • Chopped parsley to taste
  • Chives, chopped to taste
  • Ground pepper to taste
  • Thyme sprigs to taste

Directions

  1. Wash the zucchini. Remove the ends and then cut in half lengthwise;
  2. With a knife and spoon, remove the pulp by digging a hole;
  3. Grease a baking pan lightly;
  4. Arrange zucchini halves with holes facing up;
  5. Season with salt, oregano, and rosemary;
  6. Drizzle with the olive oil and run your finger through the holes to spread it well;
  7. Bake in the oven for 20 minutes;
  8. Place the quinoa beans in a bowl and cover with the boiling water. Let soak for 2 minutes. Drain in a sieve and wash;
  9. Transfer quinoa to a saucepan and cover with another ⅔ cup of boiling water. Cover and cook until tender. Drain and set aside;
  10. In another pan, add the olive oil and saute the onion and garlic until lightly browned;
  11. Add the curry and saute a little;
  12. Add cooked quinoa, carrots, peas and salt. Mix together and turn off the heat;
  13. Insert parsley, green onion and ground pepper. Mix together and set aside;
  14. Remove zucchini from oven and fill the holes with the stuffing from the pan;
  15. Return the stuffed zucchini to the oven and bake for another 20 minutes;
  16. Remove, garnish with sprigs of thyme and serve.

After so many tasty combinations, eating healthy dishes will not be a difficult task. And to continue enjoying the benefits of this amazing vegetable, put these zucchini lasagna recipes into practice as well.

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