Today a simple recipe that will allow you to amaze those who sit at the table with you. These stuffed round zucchinis, in fact, are not only tasty but also present well, don’t you agree? The idea of using these tender and delicately flavored vegetables as containers is lovely. It is a healthy, genuine dish with low calorie content. There are carbohydrates, vitamins, and also proteins. In short, a bit of everything. A sort of complete dish that I placed in the “side dishes” category not knowing exactly where else to put it.
Other stuffed vegetables that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for 2 Stuffed Round Zucchini
- 2 round zucchinis
- 1/4 cup couscous
- 6 cherry tomatoes
- 1 oz scamorza cheese (sweet or smoked depending on personal taste)
- 1 sprig parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- Slotted spoon
- Melon baller
- 1 Pan
Preparation of the Stuffed Round Zucchini
Wash the zucchinis well and cut off the top caps (do not throw them away as you will need them for the final decoration of the dish).
Boil them (without the cap) by dipping them for 10 minutes in salted boiling water; when cooked they should be soft, but still firm.
Then drain them with a slotted spoon and let them cool.
Once cooled, gently hollow them out with a melon baller and remove the pulp. Slightly salt the inside of the zucchinis.
Chop 70 grams of zucchini pulp into small pieces (choose the part with fewer seeds) and transfer it to a bowl. Add the cherry tomatoes cut into pieces, the scamorza cheese in julienne strips, and the chopped parsley.
Season with a generous pinch of salt, a grind of black pepper, and a drizzle of oil.
In a small pan (or skillet) cook the couscous according to the instructions on the package; fluff it well with a fork and add it to the other ingredients.
Mix very well to perfectly combine all the ingredients and adjust salt and pepper if necessary.
Finally, fill the two zucchinis with this mixture.
Serve the stuffed round zucchinis decorating them with their reserved caps. Enjoy! Paola
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