Light stuffed round zucchini. They are a simple dish that can be prepared in advance and eaten either hot or cold. They are egg-free.
The filling can be chosen according to the occasion, with meat, fish… but today I suggest a light recipe. In each of these recipes, the star ingredient is the seasoned Sicilian breadcrumbs.
Traditional and Thermomix recipe.

recipes designed for you:

Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

236.54 Kcal

calories per serving

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Energy 236.54 (Kcal)
Carbohydrates 26.28 (g) of which sugars 3.60 (g)
Proteins 7.01 (g)
Fat 12.51 (g) of which saturated 3.02 (g)of which unsaturated 1.31 (g)
Fibers 3.43 (g)
Sodium 435.20 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4 round zucchini
3 leaves basil
1 bunch parsley
1 clove garlic
1.76 oz breadcrumbs
2 tablespoons tomato puree
to taste salt
to taste pepper
10.58 oz potatoes
2.82 oz extra virgin olive oil
as needed water
1.06 oz grated Parmesan cheese

Tools

What we need

Pan
Pot or Thermomix
Bowl
Melon baller or pointed knife
Oven

Preparation of Light and Stuffed Round Zucchini

Traditional preparation

Wash the zucchini, cut off the top, and use a sharp knife to remove all the pulp. Blanch the hollowed-out zucchini in boiling water for three minutes, remove them with a slotted spoon, and place upside-down on a towel.
Meanwhile, peel and chop the onion. Cut the zucchini pulp into small cubes. In a large enough pan, sauté the onion with a drizzle of oil, add the zucchini pulp, and cook for about 10 minutes.
Once cooled, remove from heat, and combine in a bowl with grated cheese, finely chopped basil, parsley, and garlic, season with salt and pepper, add the tomato puree and breadcrumbs, and mix.
In a baking dish or ovenproof pan, place the thinly sliced potatoes, a drizzle of oil, and half a glass of water, then fill the zucchini and place them inside, with their tops like little hats.
Bake in a preheated oven at 392°F for about 15 minutes. Carefully remove from the oven and serve hot or warm.
Here are the Light and Stuffed Round Zucchini
Put the Parmesan cheese in the bowl and grate: 10 sec./speed 10. Transfer to a small bowl and set aside.
Put 700 grams of water in the bowl and close with the lid.
.
Place the Varoma container and arrange the zucchini inside, with the thinly sliced potatoes in the tray, season with salt and pepper. Close with the lid and cook: 15 min./Varoma/speed 2.
Carefully remove the Varoma, open the lid, and let the zucchini cool. Empty and dry the bowl and proceed with the recipe.
Put the onion in the bowl and chop: 5 sec./speed 5. Gather at the bottom with the spatula.
Add only half of the extra virgin olive oil, sauté: 10 min./248°F/speed 1. Open the lid and let cool slightly. Meanwhile, preheat the oven to 428°F and lightly oil a baking dish or ovenproof pan.
Cut off the tops of the zucchini and remove the pulp, leaving 0.39 inches from the edges. Place them on the prepared tray upside down to drain excess liquids.
Add to the bowl the salt, pepper, garlic, parsley, and basil, the breadcrumbs, and the grated Parmesan cheese: 20 sec./counterclockwise/speed 3.
Fill the zucchini with the obtained stuffing and arrange them together with the potatoes in the prepared baking dish.
Bake in the hot oven for 10 minutes (428°F), then lower the temperature to 356°F and continue baking for another 15 minutes, covering with a sheet of aluminum foil to prevent the surface from darkening too much.
Carefully remove from the oven and serve hot or warm, the light stuffed round zucchini are ready