This recipe comes from the chef Yotam Ottolenghi. Because of the versatility of zucchini, it was easy to become a perfect pantry friendly recipe. The flavors are very mild and would compliment any super saucy main- or smothered in your favorite tomato red sauce.
The stuffed zucchini can be roasted or even grilled.
This recipe can also be a springboard- change up the stuffing, depending on what you have in your pantry.
Prep Time15 minsCook Time25 minsTotal Time40 mins
INGREDIENTS
2 Zucchini, Extra large (as large as you can find)Halved lengthwise
2 Garlic, minced
1 Large egg, beaten
2 tbsp Parmesan Grated Parmesan can be substituted, or nutritional yeast flakes
¾ cup Panko breadcrumbsFresh breadcrumbs can be used as substitute
¼ cup Cherry tomatoes, quartered and crushed (can be done with you hands)
1 Lemon, zested and juiced2 tsp of zest and 1 tbsp of juice
3 tbsp Oregano, dried Fresh oregano can be used, 1/8 cup
¼ cup Almonds, choppedPine nuts, or raw peanuts can be substituted (lightly roast)
Olive oil
Salt and pepper to taste
DIRECTIONS
1Preheat oven to 475 degrees.
Prepare a medium ovenproof dish or baking sheet.
2Using a spoon, and cradling the zucchini halves, scoop out flesh. Hollowing it out, but still retaining their shape. Place hollowed out zucchini on prepared baking sheet or ovenproof dish. Drizzle with oil and a couple pinches of salt.
Place the scooped out zucchini flesh in a cheesecloth, or a a fine mesh colander and squeeze out as much liquid as you can.
Dice up drained pieces into large chunks.
3Place diced pieces in a medium sized bowl. Add to bowl, egg, Parmesan, breadcrumbs, and a couple dashes of salt. Stir together.
Add in tomatoes and juices, combine and set aside.
In a small bowl, combine almonds, lemon zest, and oregano. Mix half of almond mixture into zucchini mix and set the rest aside.
4Spoon combine mixture into hollowed out zucchini.
Bake for 20-25 minutes, or until toasted and browned.
5While zucchini is roasting, make lemon oil drizzle. Add to remaining almond, oregano mixture, lemon juice and a small drizzle of olive oil.
6Remove stuffed zucchini from oven and allow to slightly cool. Drizzle lemon oil over zucchini right before serving.
Enjoy!
Ingredients
2 Zucchini, Extra large (as large as you can find)Halved lengthwise
2 Garlic, minced
1 Large egg, beaten
2 tbsp Parmesan Grated Parmesan can be substituted, or nutritional yeast flakes
¾ cup Panko breadcrumbsFresh breadcrumbs can be used as substitute
¼ cup Cherry tomatoes, quartered and crushed (can be done with you hands)
1 Lemon, zested and juiced2 tsp of zest and 1 tbsp of juice
3 tbsp Oregano, dried Fresh oregano can be used, 1/8 cup
¼ cup Almonds, choppedPine nuts, or raw peanuts can be substituted (lightly roast)
Olive oil
Salt and pepper to taste
Directions
1Preheat oven to 475 degrees.
Prepare a medium ovenproof dish or baking sheet.
2Using a spoon, and cradling the zucchini halves, scoop out flesh. Hollowing it out, but still retaining their shape. Place hollowed out zucchini on prepared baking sheet or ovenproof dish. Drizzle with oil and a couple pinches of salt.
Place the scooped out zucchini flesh in a cheesecloth, or a a fine mesh colander and squeeze out as much liquid as you can.
Dice up drained pieces into large chunks.
3Place diced pieces in a medium sized bowl. Add to bowl, egg, Parmesan, breadcrumbs, and a couple dashes of salt. Stir together.
Add in tomatoes and juices, combine and set aside.
In a small bowl, combine almonds, lemon zest, and oregano. Mix half of almond mixture into zucchini mix and set the rest aside.
4Spoon combine mixture into hollowed out zucchini.
Bake for 20-25 minutes, or until toasted and browned.
5While zucchini is roasting, make lemon oil drizzle. Add to remaining almond, oregano mixture, lemon juice and a small drizzle of olive oil.
6Remove stuffed zucchini from oven and allow to slightly cool. Drizzle lemon oil over zucchini right before serving.
Enjoy!
Stuffed Zucchini + Lemon Oil Drizzle
Fish Food
