A rich main course or side dish, stuffed zucchini with breadcrumbs are easy and quick to prepare and are delicious. I’ve added cheese, specifically Edam, to make them even tastier, but you can omit it or replace it with your favorite stringy cheese. Also try the zucchini stuffed with cheese and cherry tomatoes if, like me, you love zucchini in all its variations.
Let’s get to work and prepare the stuffed zucchini with breadcrumbs together.
OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing stuffed zucchini with breadcrumbs
- 4 zucchini
- 4 tablespoons soy sauce
- to taste extra virgin olive oil
- 3.5 oz Edam (sliced)
- 1 Tropea onion (small)
- 3.5 oz breadcrumbs
- A few leaves basil
- to taste salt and pepper
Tools
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- Baking Pans
Steps for preparing stuffed zucchini with breadcrumbs
Wash the zucchini and cut them in half lengthwise. Score the flesh with a sharp knife forming diamond shapes. Mix soy sauce with extra virgin olive oil. If you don’t like soy sauce, mix oil and salt. Season the zucchini with the emulsion, making sure it gets into the slits. Bake at 356°F (180°C), static, for about 30 minutes.
Coarsely chop an onion. Mix the onion with breadcrumbs, torn basil, salt, and pepper.
When cooked, hollow out the zucchini with a spoon (the flesh will be very soft) and mix it with the breadcrumb mixture. Place the cheese slices on the zucchini shells and cover with the crumbs. Bake at 356°F (180°C), static, for another 20 minutes. Serve at the table.
Storage
Stuffed zucchini can be stored in the refrigerator for two or three days, well covered.
