Gevulde courgettes

Main courses Side dishes Italian Vegetarian Low-carb

You’ve probably heard of stuffed peppers, but did you know stuffed zucchinis are delicious too? I tried them for the first time recently and I’m totally hooked! Stuffed zucchinis are very easy to make and with my recipe they’re also low-carb and vegetarian. It’s also an ideal summer recipe because it’s a light meal!

x_ckl_recipe_markerStuffed zucchinis Stuffed zucchinis are a healthy, low-carb meal, perfect as a vegetarian main course. The zucchini boats are filled with a mixture of sautéed onion, garlic, zucchini flesh and broccoli- or cauliflower rice, seasoned with Italian herbs. The stuffed zucchinis are topped with sun-dried tomatoes and melted mozzarella and baked until golden in the oven. Perfect for a light, flavorful meal. How to make stuffed zucchinis? Main course Italian 4 servings 25 min 25 min 50 minutes

Start by preheating the oven to 180°C.
Wash the zucchinis and cut them in half lengthwise. Use a deep spoon or an ice cream scoop to remove the seeds until there are none left in the zucchini. You'll be left with zucchini boats. Keep the scooped-out flesh — you’ll use it later in the recipe, so don’t throw it away!
Brush the zucchinis with some olive oil and place them on a baking sheet lined with parchment paper or on a baking mat. Bake them in the oven for 15 minutes.
Meanwhile, prepare the filling. Dice the scooped-out zucchini flesh into small cubes. Then finely chop the onion and the garlic.
Heat some olive oil in a sauté pan and add the onion and garlic, sautéing until soft. Add the zucchini flesh and cook for 2 minutes. Then add the broccoli or cauliflower rice with Italian herbs and salt and pepper to taste. Cook this mixture for another 2 minutes.
Slice the mozzarella and the sun-dried tomatoes thinly.
Fill the zucchini boats with the vegetable filling, top with the sun-dried tomatoes and mozzarella, and put them in the oven for 10 minutes.
When the mozzarella is nicely golden brown, the zucchinis are done! Remove them from the oven and carefully place them on a plate.

Enjoy your meal from Cookinglife, the destination for vegetarian recipes and 1001 kinds of kitchen supplies

Main courses Side dishes Italian Vegetarian Low-carb 4 zucchinis 400 g broccoli or cauliflower rice 2 onions 2 cloves of garlic 3 tablespoons olive oil 1 ball of mozzarella 8 sun-dried tomatoes Italian herbs to taste Salt and pepper to taste Baking sheet with parchment paper or a baking mat Sauté pan Cutting board Kitchen knife Baking dish Dinner plates Baking mats silicone-baking-mat Ice Cream Scoop ice-cream-scoop Food Processor food-processors Plates plates Cosy & Trendy Deep plate Kentucky Grey ø 22 cm Cosy & Trendy ["Deep plate"] Cannelloni with spinach, oven-roasted tomatoes and chicken foodies-cannelloni-met-spinazie-oventomaatjes-en-kip Zucchini spaghetti bolognese foodies-courgette-spaghetti-bolognese Puff pastry appetizers with pesto and tomato foodies-puff-pastry-bites-pesto-tomato Roasted beet risotto with corn salad pesto foodies-geroosterde-bietenrisotto-met-veldsla-pesto

Recipe

Stuffed zucchinis

Stuffed zucchinis are a healthy, low-carb meal, perfect as a vegetarian main course. The zucchini boats are filled with a mixture of sautéed onion, garlic, zucchini flesh and broccoli- or cauliflower rice, seasoned with Italian herbs. The stuffed zucchinis are topped with sun-dried tomatoes and melted mozzarella and baked until golden in the oven. Perfect for a light, flavorful meal.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	25 min
Total	50 minutes

Equipment

Sauté pan
Cutting board
Kitchen knife
Baking dish
Dinner plates

Ingredients

4 zucchinis
400 g broccoli or cauliflower rice
2 onions
2 cloves of garlic
3 tablespoons olive oil
1 ball of mozzarella
8 sun-dried tomatoes
Italian herbs to taste
Salt and pepper to taste
Baking sheet with parchment paper or a baking mat

How to make stuffed zucchinis?

Start by preheating the oven to 180°C.
Wash the zucchinis and cut them in half lengthwise. Use a deep spoon or an ice cream scoop to remove the seeds until there are none left in the zucchini. You'll be left with zucchini boats. Keep the scooped-out flesh — you’ll use it later in the recipe, so don’t throw it away!
Brush the zucchinis with some olive oil and place them on a baking sheet lined with parchment paper or on a baking mat. Bake them in the oven for 15 minutes.
Meanwhile, prepare the filling. Dice the scooped-out zucchini flesh into small cubes. Then finely chop the onion and the garlic.
Heat some olive oil in a sauté pan and add the onion and garlic, sautéing until soft. Add the zucchini flesh and cook for 2 minutes. Then add the broccoli or cauliflower rice with Italian herbs and salt and pepper to taste. Cook this mixture for another 2 minutes.
Slice the mozzarella and the sun-dried tomatoes thinly.
Fill the zucchini boats with the vegetable filling, top with the sun-dried tomatoes and mozzarella, and put them in the oven for 10 minutes.
When the mozzarella is nicely golden brown, the zucchinis are done! Remove them from the oven and carefully place them on a plate.

Enjoy your meal from Cookinglife, the destination for vegetarian recipes and 1001 kinds of kitchen supplies

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These stuffed zucchinis are a delightful vegetarian dish that’s easy to make. The combination of broccoli or cauliflower rice with mozzarella and sun-dried tomatoes creates a flavorful and nutritious result. Perfect as a main course or as a side dish for a larger dinner.

Serve the stuffed zucchinis straight from the oven on a nice plate. Feel free to vary the filling with other herbs or vegetables to your taste. This recipe serves four and is easy to adapt to personal preferences.

Related products

Cosy & Trendy Deep plate Kentucky Grey ø 22 cm

Related categories

Baking mats

Ice Cream Scoop

Food Processor

Plates

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