If you’re looking for a delightful alternative to classic stuffed vegetables, these round zucchinis will win you over at the first bite.
The natural sweetness of the zucchini meets the bold character of gorgonzola, melting to create a rich and flavorful filling, perfectly enhanced by the crunchy note of breadcrumbs on top.
It is a unique dish or a hearty side, ideal for a dinner with friends or to impress the family with a simple ingredient transformed into a small gourmet delicacy.
The preparation is easy and quick, perfect for those who want to serve something original without spending hours in the kitchen.
OTHER RECIPES WITH PUMPKIN
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
Ingredients for Round Zucchini
- 4 round Nice zucchinis
- 1 egg
- 2 oz gorgonzola (sweet or spicy)
- 1.75 oz grated parmesan
- 1.75 oz breadcrumbs (plus some for the top)
- 1/2 white onion (or a shallot)
- to taste salt (and pepper)
- to taste extra virgin olive oil
Tools for Round Zucchini au Gratin
- Pan
- Cutting Board
Steps for Round Zucchini
The secret of this recipe lies in the balance between the softness of the zucchini and that melted gorgonzola heart that makes every bite irresistible. Preparing them is simpler than it seems: follow the steps below for a result worthy of true chefs.
Blanch the zucchinis: wash the zucchinis and drop them whole in salted boiling water for about 5-8 minutes.
This step is crucial to soften the pulp without breaking them. Drain and let them cool.
Hollow them out: cut off the top and, with a teaspoon, gently scoop out the inside pulp. Be careful to leave about half an inch of border to maintain the structure.
Prepare the filling: finely chop the extracted pulp. In a pan with a little oil, sauté the onion (or shallot) and add the zucchini pulp. Add salt, pepper, and cook for 5 minutes until the vegetable water evaporates.
Mix: in a bowl, combine the sautéed and cooled pulp, egg, parmesan, gorgonzola pieces, and breadcrumbs. Mix until you get a homogeneous but soft mixture.
Stuffing: fill the zucchinis with the mixture, leveling well. Sprinkle the surface with some more breadcrumbs and a drizzle of EVO oil to create the crust.
Cooking time: place them in a baking dish lined with parchment paper and bake in a preheated oven at 356°F (180°C) for about 30 minutes. If you want extra gratin, activate the grill function in the last 5 minutes.
Post-oven rest: I know the aroma of gorgonzola is irresistible, but wait 5-10 minutes before biting into them. This time allows the flavors to meld and the structure to stabilize, avoiding burns and making the taste more harmonious.
Crispy touch: If you want to add a boost, coarsely chop 3 or 4 walnuts and add them to the mixture. The combination of creamy gorgonzola and the crunch of walnuts is pure poetry for the palate.
And now, everyone to the table!
The round zucchinis are ready to be served and enjoyed. You’ll see what a hit you’ll make serving this dish: the aroma of gorgonzola will fill the kitchen, and the presentation is so well-crafted it looks like it came out of a cuisine magazine.It’s proof that with a few simple ingredients, but carefully chosen, you can create truly special dishes.
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Storage – Tips – Variants
Moisture management: Round zucchinis are very watery. After sautéing the pulp with the onion, if you notice there’s still liquid at the bottom of the pan, drain it. A dry filling is the secret to achieving that compact consistency that doesn’t cause the zucchini to crumble during cooking.
The cap is not discarded: Don’t forget to bake the caps too! They will become beautiful decorations to place back on top of the zucchinis before serving, giving a restaurant-like scenic touch.
Smoky note: If you’re not following a vegetarian diet, try adding some crispy bacon bits or speck. The contrast between the zucchini’s sweetness and the savory cured meat is a flavor bomb.
Delicate alternative: Not everyone likes the intense taste of gorgonzola. In that case, you can replace it with stracchino or robiola, which children will love.
FAQ (Questions and Answers)
How to store them (if any are left!)
It’s hard for even one to be left, but if it happens, here’s how to best manage them:
In the fridge: You can store your round zucchinis in an airtight container in the fridge for up to 2 days. When it’s time to eat them, I recommend reheating them slightly in the oven or air fryer to restore some crispness to the crust, avoiding the microwave which would make them too soft.
Can they be frozen? Yes, but only if you’ve used fresh (not defrosted) ingredients. Once cooked and completely cooled, you can place them in the freezer. When you want to eat them, transfer them directly to a hot oven: they’ll be as delicious as freshly made!
