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Home Stuffed round courgette, Italian style

Recipes

You don't need many ingredients and it's easy to make. But oh, is it delicious! This is the kind of dish that will surprise your friends when they come over. Tip: they're perfect to prepare ahead of time — then they only need to go in the oven =)

Recipe

Italian-style stuffed round zucchini

Round zucchinis filled with a tasty mix of shallot, garlic, sun-dried tomato and fresh basil, topped with Parmesan and pine nuts. A simple, colorful dish that you can serve as a starter or side.

Course	Side dish
Kitchen	Italian
Servings	2

Preparation time

Preparation time	1 hour
Time in oven	25 min
Total	1 hour

Equipment

Oven preheated to 200°C
baking dish
spoon
small bowl
frying pan

Ingredients

2 round zucchinis
1 shallot
1 tbsp sun-dried tomatoes
1 clove garlic
fresh basil
Italian herbs
1 tbsp pine nuts
Parmesan cheese
pepper & salt
olive oil

Italian-style stuffed round zucchini

1. Preheat the oven to 200°C.

2. Wash the zucchinis and cut off the tops. Use a spoon to scoop out the insides, leaving about 1 cm of flesh to the edges. Don't throw away the scooped-out flesh! We'll use that in the next steps.

3. Finely chop the garlic and shallot and cut the sun-dried tomatoes into pieces. Also chop the basil. Heat some olive oil in a frying pan, sauté the shallot and add the garlic in the last minute. Add the scooped-out zucchini flesh to the pan.

4. Season with pepper, salt and Italian herbs. Transfer everything from the pan into a bowl and mix with the chopped sun-dried tomatoes and basil. Fill the zucchinis with the mixture, sprinkle with some Parmesan and finish with the pine nuts.

5. Place the zucchinis in a baking dish and bake them for about 25 minutes. This dish can be served as a starter or side, alongside a nice piece of meat or, as I did, with a salmon steak and bulgur. Enjoy!

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This dish is lovely as a light starter or side. Pair the stuffed round zucchini with a piece of fish, meat or a serving of bulgur for a complete meal.

Use a sturdy spoon or a small knife to hollow out the zucchinis neatly. That way the walls stay intact and the filling stays in place while baking.

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