- Ingredients
- Procedure
- Allergens
Stuffed zucchini recipe
I love preparing cosmo recipes since you can achieve exquisite dishes that are also very healthy. Today I bring 5 different recipes for stuffed zucchini. This recipe is very similar to the different types of stuffed eggplant dishes such as eggplants stuffed with vegetables , stuffed eggplants with tuna , quinoa stuffed eggplants waves stuffed eggplants with couscous . Zucchini is a little softer than eggplant.
It is important to use firm and compact zucchini so that they can easily contain the filling inside. We recommend keeping this type of vegetables in a dry place at room temperature. If it's very hot, leave them in the refrigerator so they can last longer.
There are many varieties of this recipe and there are actually many more. It all depends on your imagination since it can be prepared with all kinds of ingredients.
So that you have something to choose from, I leave you 5 different recipes for baked stuffed zucchini: zucchinis filled with tuna fish , zucchini stuffed with vegetables , zucchini stuffed with Thermomix , zucchini stuffed with tomato and cheese and zucchini stuffed with meat with bechamel .
Choose an option or make your own recipe!
Let's cook!
Baked tuna stuffed zucchini
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Ingredients
preparation of the recipe
- Cut the onion into julienne strips and chop the garlic cloves.
- In a saucepan, add a splash of olive oil and sauté the chopped onion and garlic. Optionally we add a pinch of salt.
- We leave it on medium heat and while we grate the tomatoes.
- Next we wash the zucchini, cut them lengthwise and empty them with the help of a spoon. It is important to ensure that the skin does not break as it is vital to be able to fill them without problems.
- Cut the zucchini pulp into small pieces.
- Once the onion is golden brown, add the grated tomato and the zucchini meat. We leave it on medium heat.
- When it has been on the heat for a while, we check that the zucchini is cooked. It has to be a little done, but we don't have to let all the liquid from the tomato evaporate. It is important that the vegetable mixture is juicy. If we see that it has evaporated a lot or that the tomatoes do not have enough juice, we can add a little tomato sauce from the supermarket.
- Next, we open the cans of tuna and pour the contents into the casserole. It is important to shred the tuna with a fork.
- We remove all the contents, remove from the heat and preheat the oven to 180ºC.
- We stuff the zucchini, put a little cheese to gratin on top and when the oven is hot we put the already stuffed zucchini inside.
- We wait 10 minutes and set the oven to gratin mode. We waited 10 more minutes.
- After a total time of about 20-25 minutes, we check that it is done and take the zucchini stuffed with tuna out of the oven.
- We serve on 4 plates and enjoy this exquisite recipe for baked zucchini with tuna.
Zucchini stuffed with vegetables
Ingredients
Recipe preparation
- The first thing we will do is cut the zucchini lengthwise and leave them in salted water over high heat for about 5-10 minutes to facilitate the removal of their meat. Another option that I like to do is put them in the oven for 10-20 minutes at 180ºC. This way it is softer.
- Cut the onion into julienne strips and finely chop the garlic. We put a splash of olive oil in a frying pan and add them. Let cook over medium heat.
- While we cut the leek (the white part) into small pieces. We add them to the pan.
- We wash the peppers, open them and remove the seeds inside. We cut them into pieces.
- When the zucchini are soft, remove the pulp, making sure the skin does not break.
- We wash the mushrooms and cut them into slices.
- When the onion begins to brown, add the peppers. We stir a little, add a pinch of salt and wait a few minutes until the peppers begin to cook.
- We peel the tomatoes and chop them in the pan. We remove the vegetables. If we see that it is not juicy enough, we add a little fried pot tomato.
- We preheat the oven to 180 ºC. We add the sliced mushrooms to the vegetable mixture.
- We let it cook until the mushrooms are done. We remove the pan from the heat and stuff the zucchini. At this moment we can add the spices that we like the most.
- We let it bake for 20-30 minutes.
- After this time we check and when they are baked we take out and serve.
- Serve the dishes and enjoy this delicious recipe for zucchini stuffed with vegetables!
Thermomix stuffed zucchini
Ingredients
Preparation of the recipe step by step
- In the Thermomix glass we add the onion, garlic, peppers and mushrooms. We let it chop for 4 seconds at speed 5.
- We add a little oil and tomato. We program varoma, 10 minutes and speed 1.
- We wash the zucchini, cut them lengthwise (without peeling) and keep them inside the varoma (we will cook them later).
- Next we add the minced meat, oregano, spices to taste and a pinch of salt.
- We place the varoma with the zucchini. We program 20-25 minutes, varoma and spoon speed.
- Once this time has passed, we remove the pulp from the zucchini with a spoon. We add the pulp with the rest of the vegetables and the minced meat. We mix all the ingredients with left turn and spoon speed.
- We stuff the zucchini with the vegetable and meat mixture.
- We put a little gratin cheese on top and grill until the cheese is well toasted.
- We take out and serve our stuffed zucchini in Thermomix.
Baked zucchini stuffed with tomato and cheese
Ingredients
Preparation of the recipe step by step
- Cut the zucchini in half, vertically, and carefully remove the pulp.
- Heat the oil in a pot, add the zucchini pulp and sauté for 5 minutes, or until it begins to soften. Add the tomato, garlic and parsley and sauté for 1 minute. Add the wine and leave on high heat for 10 minutes, or until almost dry. Adjust the salt and turn off the heat.
- Stuff the zucchini with the previously prepared sautéed sauce.
- Roast in the oven at medium heat for 30 minutes, or until the zucchini becomes soft.
- Take out of the oven to put the cheese cubes on top and put them back in the oven until the cheese is melted. Serve immediately.
Zucchini stuffed with meat with bechamel
Ingredients
Step by step recipe
- We cut the zucchini lengthwise. The next step is to remove the pulp from the zucchini. We recommend leaving the halves in a salted saucepan over high heat for about 10 minutes to soften the zucchini flesh. Another option is to leave the halves in the oven at 180ºC for 10-15 minutes.
- Once the meat is there, we take it out with the help of a spoon. It is important to monitor during the process because if we damage the skin of the vegetable we will not be able to fill them properly.
- Cut the onions into julienne strips, chop the garlic and add these vegetables to a large frying pan with a splash of oil and a pinch of salt. Let cook for a few minutes.
- After 3-4 minutes we add the zucchini meat.
- We wash the peppers, open them, remove the seeds and cut them into pieces.
- We peel the tomatoes and cut them.
- Next we add the peppers and minced meat to the pan and stir the mixture.
- When the peppers begin to cook, add the tomato and stir. If we see that the tomato juice does not cover all the vegetables, we can add a little potted tomato sauce.
- Add a little spice and let it fry for a few minutes, stirring the ingredients periodically over low heat.
- When the ingredients are sautéed, remove the pan from the oven and stuff the zucchini.
- Next we prepare the bechamel (as we explain in the next section) and put it on top.
- We leave it gratin for 5-10 minutes in the oven at 220 ºC.
- We serve and we can now surprise our guests or family with this fabulous dish of zucchini stuffed with meat and vegetables with baked bechamel.
Preparation of the bechamel
Ingredients
Step by step recipe
- We pass the flour through the dough to remove any lumps it may contain.
- Heat half a liter of milk in a saucepan over medium heat for 5-7 minutes. It is important not to let the milk boil.
- In another container, for example, in a saucepan, we add the 125 grams of butter. We heat over low heat so that it melts little by little.
- Once the butter has melted, add the sifted flour to the saucepan and stir so that the ingredients are mixed well.
- We add the milk to the saucepan and add pepper, salt and nutmeg.
- We stir with a whisk for about 5 minutes. Little by little we add the rest of the milk to the mixture over low heat.
- Finally we will obtain a lump-free mixture of the ingredients. If we see that it is very thick we can add a little more milk until it acquires the desired texture.
- If there are lumps left, we can finish eliminating them with a blender.
- We can now add the bechamel sauce to our meat-stuffed zucchini!
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
