Stuffed Zucchini
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 2 large or 3 medium zucchini, halved lengthwise
- 1 large egg, beaten
- 1 cup torn crusty bread, crumbled
- ⅔ cup grated Parmesan cheese
- ½ garlic clove, minced
- ½ cup quartered cherry tomatoes
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves
- ¼ cup pine nuts
- Extra-virgin olive oil, for drizzling
- Pesto, for serving
- Sea salt
- Freshly ground black pepper
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Method : Preheat the oven to 475°F and line a baking sheet with parchment paper. Use alittle spoon to hollow the flesh of the zucchini, leaving a touch quite ¼-inch thickness round the edges. Place them cut side-up on the baking sheet. Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. you ought to be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon peel , thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary. Drizzle the hollowed-out zucchini with vegetable oil and sprinkle with salt and pepper. Spoon within the filling and bake for 16 to 18 minutes or until the filling is about and is golden brown and crisp on top. Serve with pesto.
