I haven’t posted recipes for vegetable sides in a while, so it is about time for one. This recipe for a side of stuffed zucchini was suggested to me by Richard McGary of REMCooks.com. Thanks Richard! It looks nice, is tasty, and goes well as a side for most meat dishes.
Ingredients
For 4 servings
2 zucchini
50 grams (2 oz) pancetta, diced
1 clove garlic, minced
1 shallot, minced
1 tsp chopped fresh sage
1 Tbsp chopped fresh thyme
2 Tbsp fresh breadcrumbs
salt and freshly ground black pepper
extra virgin olive oil
Preparation
Cut the ends off the zucchini and cut them in halves. Parboil the zucchini in salted water for about 10 minutes.
Plunge in cold water to stop the cooking.
Cut each piece in half diagonally.
You can already see the presentation will be nice.
I used an apple corer to remove the seeds.
Core all the pieces of zucchini and reserve the seeds. Chop the seeds.
Heat 2 Tbsp olive oil in a frying pan. Add garlic, shallot, thyme, sage, and pancetta and sauté until the shallot is translucent.
Add the chopped zucchini pulp and sauté for a minute longer.
Add the breadcrumbs and continue to sauté.
Taste and adjust the seasoning with salt and freshly ground black pepper.
Preheat the oven to 180C/350F. Brush a baking dish and the zucchini pieces with olive oil. Stuff the zucchini with the stuffing. Sprinkle with salt. You could also sprinkle with freshly grated parmigiano reggiano.
Bake at 180C/350F until the zucchini is golden, 30-45 minutes. Serve hot or at room temperature.
Looks very nice, Stefan. I bet with parmesan cheese this would be over the top. What did you serve this with?
Veal brisket sous-vide, our secondo piatto for Christmas (yes two of your recipes for xmas). As you can tell I have a backlog of photos ready to use for posts
I’ll add parmigiano when I serve this with something stronger.
What’s this? No muffins?
Another great recipe, Stefan, and an attractive side dish.
Thanks John. The muffin posts are all done now. Brownies coming up though
I love this recipe. I love zucchini, and really never elevate it to something special…this is both simple and delicious!
Thanks!