Prep 0 mins
Cook 30 mins
These make a wonderful vegetarian meal. You can even add some crumbled tofu to the filling for protein. Note: I have tried skipping the pre-boiling stage but I found that it was really important for bringing out the sweetness of the zucchini (which can often have a bitter tinge) and to maintain the lovely texture of this dish.
- 6 zucchini
- 1 slice bread
- 2 eggs
- 2 onions, diced
- 3 tablespoons olive oil (for frying)
- 1 bunch fresh parsley
- 1⁄2 cup dry breadcrumbs
- 3⁄4 cup cheese, shredded (a sharp, white cheese is preferable)
- 1 dash salt
- 1 dash pepper
- 1 dash oregano
- Trim the stems off of the zucchinis, leaving just enough to hold the end together when it has softened from cooking. Boil the zucchinis in a large pot of salted water for approximately 5 minutes or until they are semi-done. Remove from the water and let cool.
- Cut the zucchinis in half, length-wise, and scoop out the insides - DO NOT discard. Leave the insides in a colander for several minutes to allow it strain. Place the hollowed out zucchini in a greased baking dish.
- Fry the onions in the oil until they are a rich caramel colour. Add the salt, pepper and oregano. Remove from heat.
- Add the zucchini insides and 1/2 cup of cheese to the onion mixture. Now add the beaten eggs and mix well.
- Soak the slice of bread in some water or milk. Squeeze out the liquid. Put it through the food processor. Add the processed bread to the onion mixture.
- Spoon the filling into the zucchini "boats", sprinkle with dry bread crumbs and remaining cheese.
- Bake at 350 for 30-35 minutes, or until the filling looks set and the tops are golden.
I used eight ball zucchini and wanted to keep the round shape, so I hollowed them out and added the stuffing. I don't recommend doing this. By the time the zucchini walls and topping were cooked, the stuffing inside was still undercooked and mushy. The top tasted great. Next time I'll cut them in half to cook better.