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Stuffed Zucchini: 6 Easy And Summery Recipes
Stuffed Zucchini: 6 Easy And Summery Recipes

Video: Stuffed Zucchini: 6 Easy And Summery Recipes

Video: Stuffed Zucchini: 6 Easy And Summery Recipes
Video: 6 Brilliant Stuffed-Zucchini Recipes | Delish 2024, March
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It's zucchini season and when you are lucky enough to get some, you often lack the inspiration to use them. Of course, the zucchini gratin and ratatouille are very good, but after a while you get bored of them. To end the summer on a gourmet note, here is a selection of stuffed zucchini recipes for every taste and preference. With tuna, rice, minced meat or 100% vegan, the choice is really wide!

Stuffed Zucchini - 6 Varied and Easy Recipes for Success

stuffed zucchini in the oven stuffed zucchini recipe
stuffed zucchini in the oven stuffed zucchini recipe

You no longer appreciate the traditional zucchini-based recipes that you have cooked several times this summer? Summery, fun and absolutely delicious, zucchini offers several light and original recipes to discover… and the originality of this vegetable in the kitchen begins with the aperitifs. Our mini zucchini pizza recipe proves that the latter can be quirky and crunched with your fingertips like a pre-meal appetizer. For the starter, the zucchini stuffed with tuna, minced meat or vegetables and cheeses that the editorial staff has selected for you are able to delight the taste buds and pupils of your table.

Thermomix recipe: zucchini stuffed with minced meat

recipe stuffed zucchini minced meat stuffed zucchini minced meat
recipe stuffed zucchini minced meat stuffed zucchini minced meat

In addition to simmering, blending and kneading, the Thermomix also allows steaming, which is perfect for our next Meat Stuffed Zucchini recipe. On the robot, Varoma designates two things: the cooking basket and the temperature function needed to steam.

Ingredients:

  • 1 large zucchini
  • 700 ml of water
  • 600 g minced meat
  • 250 g of vegetable stuffing
  • 2 onions (cut in 2 each)
  • 1 C. garlic paste
  • 10 g + 15 ml olive oil
  • 200 g of peeled tomatoes
  • aromatic herbs (basil, parsley, mint, coriander)
  • 70 grams of grated Gruyere
  • 300 ml chicken broth
  • salt and pepper
Thermomix stuffed zucchini recipe minced meat vegetables
Thermomix stuffed zucchini recipe minced meat vegetables

Clean the courgettes, cut them in half and pulp with a spoon. Preheat the oven to 200 ° C. Put water in the Varoma basket and place the zucchini in it. Let pre-cook for 15 minutes at Varoma temperature. Let stand and empty the bowl. In the bowl, place the onions and mix for 5 seconds at speed 5. Then add the garlic paste and olive oil and program 5 minutes at Varoma temperature at speed 1, removing the cup. In the meantime, preheat your oven to 200 ° C. When the timer stops, add the zucchini flesh and the rest of the olive oil. Set Varoma temperature for 5 minutes on speed 1. Then add the minced meat and brown again, stirring for 4 minutes on speed 1. Add the tomatoes, salt, pepper and aromatic herbs. Program 6 minutes at Varoma temperature at speed 1, removing the cup. Sprinkle with grated Gruyere and mix for 10 seconds at speed 3. Pour the broth into the gratin dish, spread the pulped courgettes and fill them with the stuffing. Sprinkle generously with Gruyère and bake at 200 ° C for 40 minutes. Serve with basmati rice.

Vegetarian stuffed zucchini

stuffed zucchini or oven stuffed zucchini vegetarian stuffed zucchini without meat
stuffed zucchini or oven stuffed zucchini vegetarian stuffed zucchini without meat

Ingredients:

  • 2 eggplants
  • 100 g of Feta / mozzarella
  • 1/2 clove of garlic
  • mint
  • parsley
  • salt
  • pepper
  • 100 g of bulgur / couscous

Preparation:

Start by preheating your oven to 180 ° C. In a large saucepan, cook the bulgur for about ten minutes. Meanwhile, clean and split the zucchini. With your knife, crisscross the flesh of the latter, pour in a little olive oil and bake for half an hour. Hollow out each tray with a spoon and mix the flesh with the bulgur, garlic and spices. Fill the zucchini with this mixture, pepper and sprinkle with Feta. Bake for about 10 minutes and serve immediately. And for all lovers of this vegetable who have probably already tried this vegetarian meal, you can swap bulgur for 100 g of quinoa.

Quick & Easy Tuna Stuffed Zucchini

Zucchini stuffed with tuna easy and quick stuffed zucchini or oven stuffed zucchini vegetarian
Zucchini stuffed with tuna easy and quick stuffed zucchini or oven stuffed zucchini vegetarian

Let's continue with another oven-stuffed zucchini recipe that is sure to delight vegetarians!

Ingredients:

  • 4 small zucchini
  • 250 g of tuna
  • 150 g of Philadelphia cheese
  • 2 shallots
  • 1 C. a teaspoon of curry powder
  • 1 C. lemon juice
  • 5 sprigs of chives / basil leaves
  • salt and pepper

Preparation:

Start by washing the zucchini and cut them in half lengthwise. Empty them and steam them for about 10 minutes. Peel the shallots and finely chop them. In a salad bowl, mix the cheese, the tuna, the flesh of your zucchini, the curry, the lemon juice and the shallots. Season with salt and pepper and garnish the zucchini with the resulting stuffing. Decorate with a few basil leaves and enjoy. Enjoy your meal !

Vegan stuffed zucchini

vegan stuffed zucchini lentils vegetable cheese stuffed zucchini without meat
vegan stuffed zucchini lentils vegetable cheese stuffed zucchini without meat

After having delighted the vegetarians among you, it is out of the question to leave behind the vegans! That's why we decided to surprise them with a zucchini stuffed with rice and lentils easy and 100% vegan. Here are the ingredients to get to fill 1 large zucchini or 6 small round zucchini:

  • onion
  • 1 clove of garlic
  • 1 cup of basmati rice
  • 1 cup of green lentils
  • 1 C. oregano
  • 1 C. 1/2 teaspoon ground cumin
  • salt and pepper
  • olive oil
  • 50 g of vegetable cashew cheese

Preparation:

Wash and dry the large zucchini. Cut it in half, remove the seeds and flesh with a tablespoon and save them for another recipe. Salt and pepper the inside of the vegetable, place it in a dish and sprinkle it with a dash of olive oil before placing it in the oven for 30 minutes. The zucchini should be cooked, but still firm enough not to be crushed when you put the stuffing in it. Meanwhile, rinse the rice and lentils. Place the legumes in a saucepan with 3 glasses of unsalted water and bring to a boil. Lower the heat, cover and cook for 15 minutes until the water evaporates. Turn off the heat, salt and set aside.

Then, sauté the chopped onion over medium heat until it turns golden brown. At the end of cooking, add the garlic, turn off the heat and set aside. Sprinkle with oregano, salt and pepper. While waiting for the zucchini to cool, mix the rice and lentils with the onion. Taste the stuffing, adjust the seasoning, if necessary, and fill the zucchini. Bake them at 200 ° for 30 minutes and 10 minutes before the end of cooking, sprinkle them with vegetable cheese. When ready to serve, garnish them with a few mint leaves.

Stuffed zucchini: rice, chicken and cherry tomatoes

cooking stuffed zucchini stuffed zucchini rice tomatoes chicken
cooking stuffed zucchini stuffed zucchini rice tomatoes chicken

Ingredients:

  • 2 chopped chicken breasts
  • 1 onion
  • 1 large zucchini
  • 50 g of parmesan
  • 3 tbsp. tomato sauce
  • 2 handfuls of cherry tomatoes
  • olive oil
  • basil leaves
  • salt and pepper

Preparation:

Start by washing the zucchini and cut it in half lengthwise. Then remove all the central seeds and a little flesh, then steam the vegetable for 10 minutes. Remove the first skin of your onion and chop it. Brown it in an oiled pan with a little salt for about 2 minutes over high heat. Add the tomato sauce and the chopped chicken breasts. Continue cooking for 6 minutes, stirring constantly with a wooden spoon. In a saucepan, cook the rice in 3 times its volume of salted water. In the meantime, place the cherry tomatoes on a baking sheet lined with parchment paper and bake them at 180 ° C for 10 minutes. Garnish the zucchini halves with the chicken stuffing and add the grated Parmesan. Place the zucchini on a baking sheet lined with parchment paper and bake for 5 minutes. Serve each zucchini half with rice and a bunch of cherry tomatoes. Drizzle with olive oil, decorate with a few basil leaves and enjoy.

Zucchini stuffed with pasta and vegetables

recipe round zucchini stuffed in the oven small pasta and pésto
recipe round zucchini stuffed in the oven small pasta and pésto

Ingredients:

  • 6 round courgettes / 3 large courgettes
  • 1 onion
  • 1 yellow pepper
  • 1 long courgette
  • 100 g of small pasta
  • 50 g of parmesan
  • 2-3 tbsp. olive oil
  • 2-3 tbsp. tablespoon of pesto
  • dry thyme
  • salt and pepper

Preparation:

Cut out the top of each small round zucchini and dig its inside with a large spoon, being careful not to puncture the bottom. Steam the zucchini for 10 minutes. Cut the flesh taken from your zucchini, the long zucchini and the pepper into small cubes. Slice the onion and fry everything in a pan with a little olive oil for 5-6 minutes. Add the pasta and stir. Pour in water (three times the volume of pasta), salt, pepper, a little thyme and cook, stirring, for 15 minutes or until the water has evaporated and the pasta is cooked. Put in the pesto and mix again. Fill the round zucchini with stuffing, place them in an oven dish and pour in the rest of the vegetable and pasta mixture. Sprinkle with grated Parmesan and put back the small zucchini caps. Bake for 25-30 minutes at 180 ° C and serve hot. Good tasting !

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