Ingredients with Measurements:
- 4 medium zucchinis
- 1/2 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped parsley
- 1/2 cup of chopped basil
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- A baking dish
- A sharp knife
- A spoon
- A mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the ends of the zucchinis and slice them lengthwise. Scoop out the flesh with a spoon and reserve it in a bowl.
3. In the same bowl, mix the zucchini flesh with breadcrumbs, Parmesan cheese, parsley, basil, onion, garlic, olive oil, salt, and pepper.
4. Stuff the zucchini halves with the mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for another 15 minutes, or until the zucchinis are tender and the stuffing is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 276
Fat: 21g
Carbohydrates: 14g
Protein: 9g
Fiber: 3g
Substitutions for ingredients:
- Instead of zucchinis, you can use eggplants or bell peppers.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of parsley and basil, you can use oregano or thyme.
Variations:
- Add chopped tomatoes or bell peppers to the stuffing mixture.
- Use ground beef or sausage instead of breadcrumbs for a meatier version.
- Top the stuffed zucchinis with mozzarella cheese before baking.
Tips and tricks:
- Make sure to scoop out the zucchini flesh carefully to avoid breaking the skin.
- You can use a melon baller to scoop out the flesh if you have one.
- If the stuffing mixture is too dry, add more olive oil or a beaten egg.
- If the stuffing mixture is too wet, add more breadcrumbs or almond flour.
Storage instructions:
- Store the leftover stuffed zucchinis in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the stuffed zucchinis in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed zucchinis on a platter garnished with fresh herbs.
- Drizzle some balsamic glaze or pesto on top for extra flavor.
Garnishes:
- Fresh herbs like parsley, basil, or oregano
- Balsamic glaze or pesto
Pairings:
- A crisp white wine like Pinot Grigio or Sauvignon Blanc
- A light salad with mixed greens and cherry tomatoes
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled asparagus or zucchini
- Garlic bread or focaccia
Troubleshooting advice:
- If the zucchinis are not tender enough, cover the dish with foil and bake for another 10-15 minutes.
- If the stuffing is too dry, add more olive oil or a beaten egg.
- If the stuffing is too wet, add more breadcrumbs or almond flour.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing them.
- Use a clean knife and cutting board to avoid cross-contamination.
- Store the leftover stuffed zucchinis in the fridge within 2 hours of cooking.
Food history:
- Langhe is a region in Piedmont, Italy, known for its wine and cuisine. This recipe is inspired by the traditional stuffed zucchinis from the area.
Flavor profiles:
- The Langhe-Style Stuffed Zucchini is savory, herbaceous, and slightly nutty from the Parmesan cheese and breadcrumbs.
Serving suggestions:
- Serve the stuffed zucchinis as a main course with a side salad or as a side dish to grilled meat or fish.
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Region: Italian