Stuffed zucchini with cheese

Stuffed zucchini with cheese - a delicious and easy recipe

If you are a vegetable lover, zucchini will surely bring a smile to your face. This versatile ingredient is not only delicious but also packed with nutrients, making it an excellent choice during the warm season. Stuffed zucchini with cheese is a perfect option for a healthy lunch or a light dinner, and the combination of cheese and herbs gives them a unique flavor. Whether you serve them as an appetizer or a main course, these delights will please your taste buds.

Preparation time: 20 minutes
Baking time: 45-50 minutes
Total time: 1 hour
Number of servings: 4

Ingredients:

- 2 medium zucchinis
- 300 g cottage cheese
- 70 g cream cheese (recommended Delaco)
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons grated cheese (2 for filling and 2 for garnish)
- salt to taste
- pepper to taste
- 2 eggs
- fresh dill, finely chopped
- a few pitted olives
- 2-3 tablespoons olive oil
- baking paper

Step by step for a perfect recipe

1. Preparing the zucchinis: Start by washing the zucchinis well under cold water to remove impurities. If the zucchinis are smaller and thinner, cut them in half lengthwise. If they are larger, cut them in half first, then lengthwise. Using a teaspoon, scoop out the flesh, being careful not to damage the skin.

2. Mixing the filling: In a bowl, beat the eggs with a pinch of salt until frothy. Add the cottage cheese, cream cheese, freshly ground pepper, dill, and grated Parmesan. Mix well until you get a homogeneous mixture. If necessary, taste and add salt, but be careful as the Parmesan can be quite salty.

3. Preparing the baking tray: Preheat the oven to 180 degrees Celsius. Place the baking paper in a tray and brush it with a little olive oil to prevent the zucchinis from sticking.

4. Filling the zucchinis: Place the zucchini halves in the tray and fill each half with the cheese mixture. Sprinkle the other two tablespoons of grated cheese on top to achieve a delicious and golden crust.

5. Adding the olives: Slice the olives and place them on top of the stuffed zucchinis, adding a touch of flavor and a crunchy texture.

6. Baking: Place the tray in the preheated oven and let the zucchinis bake for 45-50 minutes. You can check if they are done by inserting a fork into the zucchinis; if it goes in easily, they are perfectly cooked.

7. Serving: Once the zucchinis are nicely browned, take them out of the oven and let them cool slightly. They are served warm and can be accompanied by a fresh salad or a garlic yogurt sauce for extra flavor.

Useful tips

- Make sure the zucchinis are fresh for better taste. Buy them from the market, where they are cheaper and tastier.
- You can vary the filling by adding other ingredients such as sautéed spinach, mushrooms, or even minced meat.
- If you don't have fresh dill, you can use other herbs like basil or oregano to give the dish a different note.

Nutritional benefits

Zucchini is an excellent source of vitamins and minerals, high in vitamin C, vitamin A, and potassium. They are also low in calories, making them ideal for a balanced diet. The added cheese provides protein and calcium, while the herbs contribute to a refined taste.

Frequently asked questions

- Can I use other types of cheese? Yes, you can experiment with feta cheese, mozzarella, or even ricotta, depending on your preferences.
- How can I make the zucchinis spicier? Add a little cayenne pepper or chili flakes to the filling for an extra kick of flavor.
- Can they be frozen after cooking? It is recommended not to freeze them, but you can prepare the filling in advance and keep it in the fridge until you are ready to assemble and bake the zucchinis.

These stuffed zucchinis with cheese are so versatile and delicious that they will surely become a favorite recipe in your family. I encourage you to try them and experiment with various flavors! Enjoy your meal!

 Ingredients: 2 zucchinis, 300 g cottage cheese, 70 g cream cheese with sour cream Delaco, 2 tablespoons grated Parmesan, 2 tablespoons grated cheese + an additional 2 tablespoons, salt, pepper, 2 eggs, fresh dill, a few pitted olives, 2-3 tablespoons oil

 Tags:  stuffed zucchini delaco cheese