These stuffed zucchinis were created by chance, using ingredients I had at home. Seeing the combination of already convincing products, I took the leap and the result was surprising!
The zucchini stuffed with creamy cheese and sausage is a dish that celebrates the simplicity and goodness of Italian cuisine, combining rustic and homely flavors in an elegant and flavorful preparation.
The dish presents itself as a symphony of flavors and textures. The zucchini, the undisputed protagonists, are carefully hollowed out to become small natural containers, ready to hold a succulent and fragrant filling. Once cooked, the zucchinis soften slightly while maintaining a pleasant texture that contrasts with the creaminess of the filling.
The filling is an explosion of flavors: the sausage provides a savory and bold note, enriching the dish with a touch of spiciness that perfectly complements the delicacy of the cheese and potatoes.
The creamy cheese, with its creamy consistency, melts wonderfully with the sausage, creating a velvety and enveloping filling. During cooking, this mixture seeps into the cavities of the zucchini, infusing each bite with flavor.
The golden surface of the filling adds an inviting crunch that contrasts with the soft interior. The aroma that wafts from the oven is irresistible, with notes of melted cheese and roasted sausage filling the kitchen.
You can also cook them in an air fryer!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Stuffed Zucchini
- 3 zucchini
- 2 potatoes
- 3.5 oz creamy cheese
- 2.8 oz sausage
- 2.1 oz grated Parmesan cheese
- 0.07 oz fine salt
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools for Preparing Stuffed Zucchini
- 1 Knife
- 1 Spoon
- 1 Bowl
- 1 Baking Tray
- Parchment Paper
- 1 Fork
Steps
To prepare the delicious stuffed zucchini, start by washing them well under running water and removing the ends.
Once hollowed out, place them on a baking tray lined with parchment paper and set aside. Then, cut the zucchini pulp into small pieces and cook in a pan with a drizzle of oil for a few minutes until cooked.
In the meantime, in a bowl, mash the two boiled potatoes with a fork and add the sausage meat, creamy cheese, then the grated cheese, the cooked zucchini pulp, and finally a pinch of kitchen salt. Mix everything well, and our filling is ready.
At this point, with the help of a fork, generously fill each zucchini with the prepared filling, leveling it with the back of the fork.
Finish by sprinkling the surface with breadcrumbs and bake at 350°F for about 30-40 minutes until golden. Check the cooking of the zucchinis by piercing them with a fork: they should be tender but not mushy.
In the air fryer, cook at 340°F for 20 minutes
Once cooked, remove from the oven and let them cool for a few minutes, and the zucchinis are ready to be served!
And enjoy your meal from Barbara!
Tips and Storage
Choose zucchinis of uniform size and fairly large to facilitate stuffing.
Use waxy potatoes, which maintain their texture better during cooking.
The stuffed zucchinis can be stored in the refrigerator for 2-3 days.
Once cooked, allow them to cool completely before placing them in an airtight container.
When you want to consume them, you can reheat them in the oven at 350°F for about 10-15 minutes, or in the microwave for a few minutes until they are well heated.
You can freeze the stuffed zucchinis either raw or cooked.
If raw: After stuffing them, place them on a baking tray and put them in the freezer. Once frozen, transfer them to freezer bags or airtight containers. When you want to cook them, it is preferable to thaw them in the refrigerator for a few hours and then cook as directed.
If cooked: Allow the cooked zucchinis to cool completely, then place them in containers suitable for freezing. To reheat, cook directly in the oven without thawing, adding a few minutes to the cooking time.
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