savory

Stuffed Zucchini

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After the heavy cream cake, it is time again for a savory recipe… Fans of garlic and onions will definitely love this dish (the original recipe suggested 3-4 cloves of garlic!!) But once you reduce the amount of garlic for human taste buds, the zucchini, tomatoes, nuts and sunflower seeds all get a chance work together on the taste of one gorgeous dinner 🙂

The recipe is a family recipe from a friend of mine, but after eating it with them for the first time, it was quickly integrated in our kitchen routines as well 😉 This dish is relatively quickly prepared and the different textures of all the ingredients in the stuffing play together in a lovely way! But the best thing about this recipe is that it is a basic recipe, where you can change many of the ingredients within the family of ingredients (i.e. walnuts for hazelnuts), and you get a different meal every time! Brilliant, isn’t it? Let me know in the comments, what combination you would suggest!

Ingredients (serves 2):

1 Zucchini
1 small onion, finely chopped
2 large tomatoes
1-2 cloves of garlic
1 tbsp chopped walnuts
1 tbsp sunflower seeds
50 g Ricotta
2 eggs
75 g Gouda, grated
A bit of chopped chives, salt and pepper
100g quinoa or rice as a side dish (I often take bread instead)

Preheat the oven to 180°C. Wash the zucchini and cut it lengthwise. Take a sharp teaspoon to gutter the zucchini halves, put the filling aside. Grease an ovenproof dish with olive oil. Cut one of the tomatoes in slices and place them on the ground of the baking dish. Season the slices with salt and pepper and place the zucchini “shells” on top. Take the zucchini seeds and cut them into small pieces, transfer to a bowl. Cube the remaining tomato and add to the bowl. Mix together with the remaining ingredients, leaving out the Gouda. Transfer the filling into the zucchini shells, put the rest around the shells. Sprinkle everything with the Gouda and bake for about 30 minutes at 180°C. In the meantime cook rice or quinoa in salt water and serve it together with the zucchini.

Tip: You can replace basically every single ingredient with something similar to get a variation. You can for example use aubergines instead of zucchini, pumpkin seeds instead of sunflower seeds, feta instead of ricotta, and baguette instead of rice. Voilà, your completely new recipe for stuffed aubergines 😉

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