Stuffed Zucchini

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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

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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

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Preparation

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Cut the ends off the zucchini and cut them in halves. Parboil the zucchini in salted water for about 10 minutes.

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Plunge in cold water to stop the cooking.

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Cut each piece in half diagonally.

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You can already see the presentation will be nice.

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I used an apple corer to remove the seeds.

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Core all the pieces of zucchini and reserve the seeds. Chop the seeds.

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Heat 2 Tbsp olive oil in a frying pan. Add garlic, shallot, thyme, sage, and pancetta and sauté until the shallot is translucent.

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Add the chopped zucchini pulp and sauté for a minute longer.

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Add the breadcrumbs and continue to sauté.

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Taste and adjust the seasoning with salt and freshly ground black pepper.

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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.

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Bake at 180C/350F until the zucchini is golden, 30-45 minutes. Serve hot or at room temperature.

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7 thoughts on “Stuffed Zucchini

    1. 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.

      Like

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