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You've probably heard of the stuffed bell bell pepper, but did you know that stuffed zucchini are also delicious? I recently tried them for the first time and I'm a total fan! Stuffed zucchini is very simple to make and with my recipe it is also low-carb and vegetarian. It is also an ideal recipe for summer as it is a light meal!

Recipe

Stuffed zucchini

Stuffed zucchini is a healthy and low-carb meal, ideal as a vegetarian main dish. Zucchini boats are filled with a mixture of sautéed onion, garlic, zucchini flesh and broccoli or cauliflower rice, seasoned with Italian herbs. The stuffed zucchini are topped with sun-dried tomatoes and melted mozzarella and baked until golden brown in the oven. Perfect for a light and flavorful meal.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	25 min
Time in oven	25 min
Total	50 min

Equipment

sauté pan
Cutting board
Kitchen Knife
Oven dish
dinner plates

Ingredients

4 zucchinis
400 grams of broccoli or cauliflower rice
2 onions
2 cloves of garlic
3 tablespoons of olive oil
1 ball of mozzarella
8 sun-dried tomatoes
Italian herbs to taste
Salt and pepper to taste
Baking tray With baking paper or a baking mat

How to make stuffed zucchini?

Start preheating the oven at 180 degrees.
Wash the courgettes and cut the courgettes in length through half. Scoop with a deep spoon or an ice cream around until you no longer see seeds in the zucchini. You have some kind of zucchini boats. You use this flesh later in the recipe, so don't throw it away yet!
Coat the courgettes with some olive oil and place them on a baking sheet with some baking paper or place a baking mat on the baking sheet. Cook them in the oven for 15 minutes.
In the meantime you can continue with the filling. Cut the flesh from the zucchini into small cubes. Then chop the onion and garlic.
Heat some olive oil in a skillet And add the onion and garlic and fry it. Add the zucchini flesh and fry for 2 minutes. You can then add the broccoli or cauliflower rice with Italian herbs and salt and pepper to taste. Then fry this mixture for about 2 minutes.
Cut the mozzarella and the sun -dried tomatoes into thin slices.
Fill the zucchini boats with the vegetable filling, place the sun -dried tomatoes and the mozzarella on top and put it in the oven for 10 minutes.
When the mozzarella is beautiful golden brown, the courgettes are ready! Remove them from the oven and carefully scoop them on a plate.

Enjoy your meal on behalf of Cookinglife, The address for Vega Recipes and 1001 Types of Cooking Supplies