Stuffed round zucchinis are a very tasty side dish to serve on their own or with meat or fish dishes.

I often cook these zucchinis filled with meat or vegetable-based ingredients 🙂

This time I preferred a vegetarian filling.

They aren’t always available on the market, and when I see them, I always buy a few 😉

During this summer period, zucchinis are widely used in my house: from main courses to side dishes and in savory pies in general they always find wide use.

And here in Liguria, there are many recipes in which they are used.

Good and low in calories, they are also good for our health: they combat fatigue and muscle and joint pain. They are also rich in vitamins B and C and help regular bowel movements.

P.S.: In addition to this recipe, I also suggest trying the:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

179.57 Kcal

calories per serving

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Energy 179.57 (Kcal)
Carbohydrates 30.92 (g) of which sugars 9.70 (g)
Proteins 7.36 (g)
Fat 4.33 (g) of which saturated 0.78 (g)of which unsaturated 1.16 (g)
Fibers 5.22 (g)
Sodium 338.64 (mg)

Indicative values for a portion of 250 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 for Stuffed Round Zucchini

8 round zucchinis
4 tomatoes
1 clove garlic
to taste breadcrumbs
to taste salt
to taste pepper
to taste oregano
to taste extra virgin olive oil

Tools

1 Pan
1 Knife
1 Teaspoon
1 Wooden spoon
1 Parchment paper

Steps for Stuffed Round Zucchini

Wash the zucchinis and cut off the top part with a knife.
Remove the inner pulp with a teaspoon and set it aside.
Preheat the oven to 392 °F (convection mode) and cook the round zucchinis for about 40 – 50 minutes.
In a pan, pour a drizzle of oil and the chopped garlic.
After a few minutes, add the chopped pulp set aside, the chopped tomatoes and stir with a spoon.
Cook, stirring frequently, for another 15 – 20 minutes or so. Add salt and pepper to taste.
Fill each zucchini with some of the mixture, finishing with a sprinkle of oregano and breadcrumbs.
Preheat the oven to 392 °F (convection mode) and cook the stuffed round zucchinis for about 5 – 10 minutes.
Serve them hot or warm.