Stuffed zucchini with vegetables, ginger and parmesan

Name: Stuffed zucchini with vegetables, ginger and parmesan
Total time: 30 min
Yield: 2
Ingredients: zucchini - 1 pc.; tomato - 1 pc.; onion - 1 pc.; bell pepper - 1 pc.; ginger - 1 tsp (grated); garlic - 1 clove; salt - to taste; pepper - to taste; seasoning "Italian herbs"; parmesan - 100 g

Cookinero 20 October 2022

Zucchini baked in an oven or stewed in a pan retain their beneficial properties as much as possible (as you know, they contain vitamins C, PP and many others).

How to cook Stuffed zucchini with vegetables, ginger and parmesan

Step 1

One zucchini, cut into two parts. We take out the seeds with a spoon, we get boats. Cut vegetables: tomato, onion, sweet pepper. We lay this stuffing in a boat (zucchini). We put a little grated fresh ginger, a clove of garlic (through the garlic). Salt and pepper to taste. I used the Italian Herb Mill.

Step 2

Sprinkle grated parmesan on top and put in the oven preheated to 220 degrees. 20-30 minutes and you're done!

Stuffed zucchini with vegetables, ginger and parmesan - FAQ About Ingredients, Baking Time and Storage

Can I use different vegetables for the stuffing?

Absolutely! Feel free to substitute with other vegetables you enjoy, such as mushrooms, eggplant, or spinach. Just make sure they are chopped into small pieces.

I don't have fresh ginger. Can I use ground ginger?

Yes, you can substitute with about 1/4 teaspoon of ground ginger for a similar flavor.

How do I store leftover stuffed zucchini?

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I make this recipe vegetarian-friendly?

This recipe is already vegetarian! Just ensure your parmesan cheese is vegetarian-friendly (some use animal rennet).

What can I serve with these stuffed zucchini?

These are great served as a side dish alongside grilled chicken or fish. They also make a light and satisfying main course on their own, perhaps with a side salad.

Can I freeze these stuffed zucchini?

While you can freeze them, the texture of the zucchini might become a bit soft after thawing. If you do freeze, make sure they are completely cool first, wrap them individually, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

How do I prevent the zucchini from becoming too watery while cooking?

Salting the zucchini boats before stuffing them can help draw out excess moisture. Let them sit for about 15 minutes after salting, then pat them dry with a paper towel before adding the filling.

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