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Stuffed zucchini

Author
Cookinero 28 Mar 2025
5290
Stuffed zucchini

Initially, zucchini was grown as an ornamental plant: it's all about the beautiful and large flowers. But it was quickly realized that the zucchini fruit is edible. There are many zucchini recipes, especially with stuffing. Meat, herbs, vegetables or, as in our case, cottage cheese filling, which goes well with this product, makes it brighter, more interesting and tastier.

How to cook Stuffed zucchini

Step 1

Stuffed zucchini

In heated olive oil, fry the onion and garlic until golden brown. Add the sun-dried tomato and fry for another 2 minutes.

Step 2

Add the prepared bulgur to the pan and fry everything together, stirring, for 5 minutes, add salt and pepper.

Step 3

Stuffed zucchini

Add cream cheese to the ingredients and mix well.

Step 4

Stuffed zucchini

Stuff the zucchini with the resulting mixture, sprinkle with grated cheese and place in the oven for 10-15 minutes.

Step 5

Stuffed zucchini

Serve the zucchini hot.

Stuffed zucchini - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace bulgur with quinoa, couscous, or even rice for a similar texture. Adjust cooking times as needed based on the grain you choose.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Absolutely! Substitute the cream cheese with a plant-based alternative and omit the grated cheese or use vegan cheese for a dairy-free version.
Cover the zucchini with foil and reheat in a preheated oven at 350°F (175°C) for about 10 minutes to retain moisture.
Yes, you can freeze the stuffed zucchini before baking. Wrap tightly in foil or place in a freezer-safe container for up to 2 months. Thaw in the fridge before baking.
Pair it with a fresh salad, crusty bread, or roasted vegetables for a balanced and satisfying meal.
Yes! Try Parmesan, mozzarella, or feta for varied flavors. Adjust baking time slightly if needed for melting.
Skip the bulgur and replace it with finely chopped mushrooms or cauliflower rice for a low-carb alternative.
Yes, the stuffing can be made 1-2 days ahead and stored in the fridge. Stuff the zucchini just before baking for best results.

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