Name: GERMAN STUFFED ZUCCHINI
Prep time: 30 min
Yield: 4 people
Cuisine: German
Ingredients: 8 zucchini; 14 oz potatoes; 1 white onion; 3 oz emmenthal (Bavarian); 1.75 oz raisins; 2.5 tablespoons milk; 2 tablespoons olive oil; to taste fine salt; to taste black peppercorns; to taste breadcrumbs

German stuffed zucchini, a slightly different recipe to fill one of the most used vegetables in summer. They are prepared with a filling based on potatoes and onions, to which Bavarian cheese and a sweet ingredient that suits savory recipes are added. If you are curious about German recipes

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Difficulty: Medium
Cost: Budget-friendly
Rest time: 5 Minutes
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: German
Seasonality: All seasons

Ingredients

8 zucchini
14 oz potatoes
1 white onion
3 oz emmenthal (Bavarian)
1.75 oz raisins
2.5 tablespoons milk
2 tablespoons olive oil
to taste fine salt
to taste black peppercorns
to taste breadcrumbs

Tools

1 Baking Tray
1 Pot
1 Cutting Board
1 Knife
1 Spatula
1 Peeler

Preparation for German Stuffed Zucchini

First, wash the zucchini and place them in a large pot, cover with water, add a pinch of salt and cook over medium heat for about 10/15 minutes or until they are slightly soft but not mushy.
Now soak the raisins in the milk and set aside.
Clean and slice the onion thinly.
Once sliced, place it in a pan with 2 tablespoons of olive oil and cook over medium-low heat for 10 minutes.
Meanwhile, clean and cut the potatoes into cubes of about 1 inch.
After the 10 minutes of cooking the onion, add the potato cubes and cook for 5 minutes, always over medium-low heat.
When the zucchini are ready, drain them and place them on a plate or baking dish and let them cool for a few minutes.
Then transfer them to the oven tray lined with baking paper, cut them lengthwise and with a spoon, scoop them out being careful not to pierce the bottom.
Finely chop the zucchini pulp you remove with a knife and
add it to the potato and onion mixture.
Salt and pepper to taste and let it flavor for a couple of minutes.
Finally, add the raisins with milk, give a stir to mix everything well, and turn off the heat.
Grate the Bavarian Emmenthal cheese with a coarse grater and add to potatoes, onions, and zucchini pulp.
Now all that’s left is to fill the zucchini with the mixture.
Finally, sprinkle with some breadcrumbs and bake in a preheated oven at 355°F for 20 minutes.
Once cooked, let them rest for a few minutes before serving.
And voila… your German stuffed zucchini are ready to be served.