Tired of the usual long zucchini? Then you can consider alternatives thanks to the existence of round zucchini! Simple vegetables, with a taste almost identical to regular zucchini, but with an unusual shape.
It is precisely in their shape that lies the key to using them in a different way and thus cooking them with a filling inside without sacrificing the pulp, which for obvious reasons, must first be extracted from the inside and then mixed with the other ingredients that will make up the filling.
Baking in the oven and a few steps to bring these round stuffed zucchini to the table, as good as they are beautiful to look at!
Related Recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the Round Stuffed Zucchini
- 3 round zucchini
- 3 slices rye or multigrain bread
- 1 red onion
- 5 sun-dried tomatoes
- 10 taggiasca olives
- 2 tablespoons grated caciocavallo cheese
- 1 tablespoon extra virgin olive oil
- 1 tomato
- 1 tablespoon currants and pine nuts
- to taste thyme, dill, and chives
- juice of 1 lemon
- 1 teaspoon salt
Tools
- Food Processor
- Cutting Board
- Spoon
- Pot
- Oven
Steps
To make the Round Stuffed Zucchini
Start by washing the zucchini, then dry them and with a knife cut the top part that will be used later as a lid, do not throw it away.
Proceed by completely emptying the inside of the zucchini. For this operation, use a regular steel spoon, and make sure to smooth the walls and base of each zucchini.
Next, immerse the hollowed-out zucchini in boiling salted water, allowing them to cook for 5 minutes. This process softens the zucchini, preventing them from remaining raw after baking. After 5 minutes, remove the zucchini and let them rest in a colander.
Meanwhile, place the rye bread, the zucchini pulp, and the quartered onion in a food processor.
At this point, add the sun-dried tomatoes, taggiasca olives, grated caciocavallo cheese, and extra virgin olive oil.
Proceed by turning on the mixer to medium speed for a few seconds to chop everything up. Transfer the entire mix into a salad bowl and add the diced tomato and currants.
Next, add the herbs: thyme, dill, and finally chives.
Complete by adding the lemon juice and salt, and finally mix everything with a spatula.
To finish, take a baking tray and grease it with oil. Take a zucchini and fill it completely with the stuffing. Use a spoon to compact the filling as you go. Do the same with the remaining zucchinis.
Finally, place the stuffed zucchinis in the baking tray, placing the top part without pressing too much. Bake in a preheated oven at 356°F (180°C) for 40 minutes.
To conclude, after baking, let the zucchini rest for at least 20 minutes, then place them on a plate and serve at the table.
Advice
Round stuffed zucchini can be stored in the fridge for about 3 days and can be reheated before consuming.
You can use sandwich bread instead of rye or multigrain bread.
For the filling, you can vary according to your tastes, omitting or adding ingredients, but always keep the pulp as the base of the filling.
FAQ (Questions and Answers)
Can I use long zucchini?
If you want, yes, you should cut them in half lengthwise, hollow out the pulp, and create the filling that you will later insert into the hollowed zucchini. I recommend a recipe at this link!
