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Ingredients

Adjust Servings:
1000 g medium zucchini
150 g cheese (like Young Gouda)
6 pcs cherry tomatoes of 1 medium tomato
2 cloves garlic
½ bundle parsley
Vegetable oil for frying
For sauce:
3 tbsp soy sauce
1 tbsp olive oil
1 tbsp lemon juice
Stuffed Zucchini with Cheese and Tomatoes

Stuffed Zucchini with Cheese and Tomatoes

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 40
  • Serves 4
  • Medium

Ingredients

  • 1000 g medium zucchini

  • 150 g cheese (like Young Gouda)

  • 6 pcs cherry tomatoes of 1 medium tomato

  • 2 cloves garlic

  • ½ bundle parsley

  • Vegetable oil for frying

  • For sauce:

  • 3 tbsp soy sauce

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

Directions

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I found this recipe in a culinary group on social media. Way to modern, huh? 🙂 The other day one of the members recommended a similar recipe for grilled zucchini. That must be so delicious! But unfortunately I don’t have a grill yet so I adapted the recipe for home cooking. At the end of the day I got this delicious and summer recipe for such a light, flavorsome and heathy dish!

Besides, stuffed zucchini with cheese and tomatoes looks so amazing you can prepare it for regular as well as for festive dinner.

Highly recommend!
For this dish it’s better to choose medium zucchini of equal size or them to cook the same period of time and look better on a plate. You may use zucchini as well as squash.

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Steps

1
Done

Preheat the oven to 180 degrees Celsius.

2
Done

Prepare the sauce: mix together soy sauce, lemon juice and olive oil.

3
Done

Cut each zucchini lengthwise. Scrape out pulp with a knife or spoon, do not discard. Now you have boatlike zhucchini with sides 0.5-0.7 mm thick.

4
Done

Marinate the zucchini by pouring the sauce in each one and let stand. You may run out of the sauce at this point, so you may need to prepare a little more.

5
Done

Cut half of the pulp into 0.5x0.5 cm cubes.

6
Done

Cut the cheese and tomatoes into 0.5x0.5 cm cubes.

7
Done

Chop the greens, set aside some for garnishing.

8
Done

Finely chop garlic.

9
Done

To prepare the stuffing, mix together the pulp, cheese, tomatoes, garlic and greens in a bowl.

10
Done

Pour the sauce from the zucchinis to the stuffing. If you have some spare sauce, add it as well. Mix and leave to let marinate.

11
Done

Preheat a large pan with some oil over high heat. Arrange the zucchini cut side down in the pan. We need only the sides to get slightly brown. Cook for about 1 min until brown. Remove from the pan and arrange cut sides up to begin stuffing.

12
Done

Fill the zucchini with the stuffing. Arrange on a baking pan lined with parchment paper.

13
Done

Bake at 180 degrees Celsius for about 20 min. The zucchini will become tender, the cheese will melt and the vegetables will cook through. Your kitchen will be filled with a lovely scent.

14
Done

The cooking time may vary depending of the zucchini size. Check for doneness with a fork.

How to serve:

Let chill before serving. Sprinkle with greens.

How to keep:

Best testes immediately served.

 

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Creamy Corn Soup

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