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.
For 4 servings
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
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.