Balsamic Stuffed Round Zucchini

Submitted by LilKiwiChicken

"I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can also use the mixture to stuff marrow or thin zucchini."

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 2

ingredients

• 8 cherry tomatoes, quartered
• 1 large mushroom, chopped into small chunks
• 1 small garlic clove, crushed
• 1 tablespoon white onion, finely diced
• 1 tablespoon dried oregano
• 4 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons parmesan cheese, finely grated
• salt & pepper
• 1 zucchini, round (about the size of a softball)

directions

1. Heat the oven to 180°C.
2. Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
3. Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
4. Heap the tomato mixture into the scooped out shells.
5. Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
6. Bake for 45 minutes or until the shell just starts to go soft.

Reviews

[tamalita]

We were gifted with a round zucchini, which we'd never seen and were delighted to find this recipe. I had some special balsamic that I'd been saving as well, and so I used it here. This was delicious!

 

[Engrossed]

GREAT! I have never had round zucchini before but actually had some on hand and was excited to find this recipe. I'm not sure what they are like with the part I scooped out but that did have large pumpkin like seeds so it was probably better to remove it. This ended up with a great flavor and was more of a main dish for us. The only thing I think would improve it is using fresh oregano and adding the parmesan towards the end as both got kinda crunchy as is. Made for the ZWT4.

 

[Andi Longmeadow Farm]

A wonderful 5* treat. Zucchini is getting to be, and probably always was such a versatile vegetable. I can't remember a year where I have used it so many ways. This recipe exemplifies the garden and the abundance of fresh tomatoes, and the humble zucchini. In the U.S. we have long(ish) zucchini~not round, but this worked perfectly. I followed this exactly, putting the little tomatoes on top of the mound of vegetables, bubbling and bursting with flavor all the way down to the zucchini. The parmesan cheese, firmly melted into the whole dish, and was as lovely to devour with a big spoon as it was to look upon. Thanks Kez! Made for *ZWT4* June 2008.

 

[kiwidutch]

Yummy !!! I left out the mushrooms (I'm allergic to them)so can't judge this recipe the full 100% but we found the combination of balsamic/olive oil/tomato/garlic etc to be very tasty indeed... I only have long thin corgettes, and hollowed them out into long boatlike shapes and piled in the ingredients. I have made these 4 times in the last month, a tasty side dish to salads, something a little different got guests and full of flavour. I used extra tomatoes after the first making becuase our lot prefered it that way and I was in two minds as to give this 4 stars or 5... I let 4 sets of tasters decide and it came out as a 4, but only narrowly. This recipe has been handwritten into my family cookbook and will feature on our menu often. Thanks Kez !

 

[chocchic]

I did not care for this recipe. Without sauteeing or roasting the zucchini or mushrooms it ended up with a lot of liquid. And I did not care for oregano - this thyme or basil would have been a better choice. But the big reason I gave this only 2 stars is slopping recipe writing. Why would the directions start with preheat oven and then say to let vegies sit for 30 minutes before cooking.