Delicious Recipes

Summer Stuffed Zucchini

bricciola
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in

I prepare summer stuffed zucchini as a main dish or to serve at a buffet with friends.

They are made in a few steps and, above all, they are light and easy to cook.

Turning on the oven in summer is not always pleasant, but believe me, everything will be ready in half an hour without having to dirty a thousand pans or pots.

If this vegetable is among your favorites, here are some more recipes right below, to prepare other balanced and delicious dishes featuring it:

  • Difficulty: Very Easy
  • Cost: Very Economical
  • Preparation time: 20 Minutes
  • Portions: 3 People
  • Cooking methods: Electric Oven
  • Cuisine: Italian
  • Seasonality: All Seasons, Spring, Summer

Ingredients

  • 2 lbs zucchini (6/7 large ones)
  • 5.3 oz cottage cheese
  • 1/2 cup uncooked couscous (I use whole wheat)
  • 3.5 oz tuna in oil (drained)
  • to taste extra virgin olive oil
  • to taste salt
  • 6 tomatoes (like Piccadilly)
  • to taste garlic powder
  • to taste oregano

Tools

  • 1 Bowl
  • 1 Baking Tray
  • 1 Fork
  • 1 Teaspoon
  • 1 Knife

Steps

  • Wash the zucchini and cut in half.

    With a knife, make a few incisions on the flesh.

    On a baking tray lined with parchment paper, place the halved vegetables.

    Add salt and a drizzle of oil on both sides.

    After about 30 minutes in a 356°F fan oven, they will be soft and ready.

    Let them cool and scoop out the flesh from each half.

  • In a bowl, revive 1/2 cup of couscous.

    Mix together the cottage cheese, the zucchini flesh, the tuna, and the prepared couscous.

    Stuff the zucchini.

    Cut the cherry tomatoes into small pieces and season with oil, garlic, salt, and oregano.

    Distribute the tomatoes over the zucchini.

Storage of Summer Stuffed Zucchini

Store the zucchini in the fridge and half an hour later they will be ready to enjoy.
If you prefer to eat them warm, you can reheat them to your liking.

If you have leftovers, keep them in the refrigerator.

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bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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