Super quick and delicious: round zucchinis simply stuffed with béchamel sauce, no meat and baked in the oven, delicate and delicious! Have you ever tried them? Well, after oven-baked pizzaiola zucchinis they are my favorite, easy to prepare, light, and loved by the whole family.
The filling consists of a delicate béchamel sauce enriched with crumbled hard-boiled eggs, a tasty variation to the usual stuffed round zucchini, definitely worth trying. A recipe you can also make with long zucchinis, but how about the charm of these round ones, which for the occasion turn into a cute container, really lovely to present.
Let’s see how to make them together and then let me know. See you next time!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 298.93 (Kcal)
- Carbohydrates 19.67 (g) of which sugars 5.25 (g)
- Proteins 10.80 (g)
- Fat 20.44 (g) of which saturated 10.88 (g)of which unsaturated 9.17 (g)
- Fibers 3.26 (g)
- Sodium 687.58 (mg)
Indicative values for a portion of 295 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
- 4 round zucchinis
- 3.5 tbsp butter
- 0.4 cup flour
- 2 cups milk
- 0.25 cup grated Parmesan cheese
- 2 hard-boiled eggs
- 2 tbsp breadcrumbs
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste olive oil
Tools
- Melon Baller
- Baking Dish
- Pot
- Saucepan
Recipe
Prepare the béchamel by melting the butter with the flour in a small saucepan, gradually add the milk while stirring continuously, season with salt, pepper, and a little nutmeg. Cook for about ten minutes, then add the grated Parmesan cheese.
First, wash each round zucchini thoroughly and cut the top off, then with a sharp knife, make a cross incision on the flesh of the zucchini and around the edge, being careful not to cut through the outer skin.
Now, using a melon baller or a teaspoon if you don’t have the tool, remove all the inner flesh of the zucchinis (which you can use for other recipes) until they are completely hollowed out to make room for the filling.
Once all the zucchinis are hollowed out, boil them in a pot of lightly salted boiling water for 5 minutes, removing them slightly firm, then let them dry upside down on a towel.
Now we just need to fill the round zucchinis simply with the prepared béchamel sauce. Arrange the zucchinis and fill them with the previously prepared béchamel sauce. Crumble the hard-boiled egg over the béchamel, then sprinkle with breadcrumbs and drizzle with a little olive oil.
Place the zucchinis in a static oven at 390°F for about 15 minutes, grilling them the last few minutes of cooking. Remove from the oven and if you want to make them cuter, put the cap back on before serving. Enjoy your meal!
Storage and advice
Storage: the zucchinis stuffed with béchamel are best consumed hot and fresh. However, you can keep them in the fridge for 1-2 days and reheat them before enjoying them again.
Advice: you can enrich the filling by adding some diced ham.
If you like, you can also make this recipe with long zucchinis.
