Stuffed Zucchini

Stuffed Zucchini Recipe - Easy-to-Make Dish with Sour Cream and Herbs

| Servings: 4

Introduction

Stuffed zucchini is a delicious and versatile dish that can be served as a side or main course. The combination of tender zucchini filled with a creamy and flavorful stuffing makes for a satisfying meal that is sure to please your taste buds.

History

The origins of stuffed zucchini can be traced back to Mediterranean cuisine, where vegetables are often stuffed with a variety of ingredients such as rice, meat, and herbs. This dish has been enjoyed for centuries and continues to be a popular choice for those looking for a healthy and flavorful meal.

Ingredients

4 – 5 small zucchini
0.5 cup bread or cracker crumbs
1 tbsp melted butter

Stuffing

0.25 stick butter
1 tbsp flour or cornstarch
0.25 cup sour cream
0.5 tsp dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp

How to prepare

Drop whole zucchini into boiling salted water (about 2 tsp salt per 5-6 qt pot or 5.68 liters).
Reduce heat and simmer for 15 minutes or until tender.
Drain the zucchini and cover with cold water to stop the cooking.
Once cooled, slice the zucchini in half lengthwise and scoop out the meat from the centers, leaving a hollow shell.
Set aside the zucchini pulp.
Mash the zucchini pulp using a potato masher or a fork.

Stuffing

In a small saucepan, melt 0.25 stick of butter.
Blend in the cornstarch until no lumps remain, then add sour cream.
Combine with dill, salt, and zucchini pulp, mixing until well blended.
Evenly fill the zucchini shells with the stuffing.
Melt 1 tbsp of butter in the microwave.
Stir in 0.5 cup of crushed cracker crumbs or bread crumbs, ensuring they are coated.
Sprinkle a layer of buttered bread crumbs on top.
Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated oven at 350°F (177°C) for 30 minutes.
For a pizza zucchini variation, spread a thin layer of pizza sauce on top before baking.
Sprinkle the top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished.
Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
Enjoy.

Variations

Add cooked ground meat such as beef, turkey, or sausage to the stuffing for a heartier dish.
Substitute the sour cream with Greek yogurt for a lighter option.
Top the stuffed zucchini with marinara sauce and mozzarella cheese for a pizza-inspired twist.

Cooking Tips & Tricks

Be sure to cook the zucchini until tender but still firm, as overcooking can result in mushy shells.

- Use a spoon or melon baller to easily scoop out the zucchini pulp without damaging the shells.

- Customize the stuffing to your liking by adding different herbs, spices, and cheeses.

- For a crispy topping, broil the stuffed zucchini for a few minutes before serving.

Serving Suggestions

Stuffed zucchini can be served as a side dish with grilled chicken or fish, or as a main course with a side salad.

Cooking Techniques

Boiling the zucchini before stuffing helps to soften the shells and make them easier to scoop out.

- Baking the stuffed zucchini allows the flavors to meld together and the topping to become crispy.

Ingredient Substitutions

Use breadcrumbs or panko instead of cracker crumbs for the topping.

- Substitute dill with parsley, basil, or oregano for a different flavor profile.

Make Ahead Tips

You can prepare the stuffed zucchini ahead of time and refrigerate them until ready to bake. Simply cover with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve the stuffed zucchini on a platter garnished with fresh herbs such as parsley or chives. You can also drizzle with balsamic glaze for an elegant touch.

Pairing Recommendations

Stuffed zucchini pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed zucchini contains approximately 200 calories.

Carbohydrates

Each serving of stuffed zucchini contains approximately 15 grams of carbohydrates.

Fats

Each serving of stuffed zucchini contains approximately 10 grams of fats.

Proteins

Each serving of stuffed zucchini contains approximately 5 grams of proteins.

Vitamins and minerals

Stuffed zucchini is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy and gluten. Please be cautious if you have allergies to these ingredients.

Summary

Stuffed zucchini is a nutritious and delicious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Stuffed zucchini is a versatile and delicious dish that is perfect for any occasion. Whether served as a side or main course, this recipe is sure to impress your family and friends with its flavorful stuffing and tender zucchini shells. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Stuffed Zucchini. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small countryside cottage, surrounded by lush green fields and bountiful vegetable gardens. My mother was a wonderful cook, and she taught me everything I know about preparing delicious meals using fresh ingredients.

One summer afternoon, as I was helping my mother gather vegetables from the garden, she handed me a zucchini and told me that we would be making a special dish for dinner that evening. I watched in awe as she carefully sliced the zucchini in half and scooped out the flesh, leaving behind two hollow shells. She then mixed together a filling of ground meat, rice, herbs, and spices, and stuffed it into the zucchini boats. After baking them in the oven until they were golden and bubbly, she served them with a dollop of sour cream on top.

I took my first bite of the stuffed zucchini and was instantly hooked. The flavors were rich and savory, with a hint of sweetness from the zucchini itself. I asked my mother where she had learned to make such a delicious dish, and she told me that she had picked up the recipe from a dear friend who had traveled to Italy and learned it from a local chef.

From that day on, stuffed zucchini became a staple in our household. I would eagerly help my mother prepare the dish, following her every step with wide-eyed curiosity. I learned how to select the best zucchinis, how to season the filling just right, and how to bake the dish to perfection. As I grew older, I began experimenting with the recipe, adding my own twist by incorporating different meats or cheeses into the filling.

Over the years, I perfected my own version of stuffed zucchini, and it became a signature dish that I would proudly serve to family and friends. I would often think back to that summer day when my mother first introduced me to the recipe, and I would feel a sense of gratitude for the knowledge and skills she had passed down to me.

As I sit in my cozy kitchen now, surrounded by the aroma of baking zucchinis and the memories of years gone by, I am reminded of the power of food to connect us to our past and to the people we love. The recipe for stuffed zucchini is more than just a dish to me – it is a link to my mother, to my childhood, and to a simpler time when the act of cooking and sharing a meal brought joy and comfort to our lives.

And so, as I take the steaming zucchinis out of the oven and prepare to serve them to my own family, I can't help but smile at the thought of passing on this cherished recipe to the next generation. Just as my mother did for me, I hope that one day my children and grandchildren will discover the joy of making stuffed zucchini and carry on the tradition with love and care.