Lightly Stuffed and Baked Zucchini Recipe

Name: Lightly Stuffed and Baked Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cubed (1-inch) day-old bread, crusts removed; 1 1/2 cups milk; 6 small (fancy) zucchini about 3 inches long, or 4 medium zucchini about 5 inches long (about 1 1/4 pounds); 1 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh thyme leaves; Salt; Freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 1 large egg, beaten

Servings: persons

1 cup cubed (1-inch) day-old bread, crusts removed
1 1/2 cups milk
6 small (fancy) zucchini about 3 inches long, or 4 medium zucchini about 5 inches long (about 1 1/4 pounds)
1 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme leaves
Salt
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 large egg, beaten

1
Preheat the oven to 425 F.
2
Toss the bread and milk together in a small mixing bowl.
3
Soak until the bread is completely saturated, about 20 minutes.
4
Squeeze the bread between your hands to remove as much milk as possible and chop it very fine.
5
While the bread is soaking, wash the zucchini, trim both ends, and cut in half lengthwise.
6
With a teaspoon, scrape out the seeds from the center, forming a groove down the length of the zucchini pieces.
7
Toss the chopped bread, grated cheese, parsley, and thyme together in a bowl until well mixed.
8
Taste, and season with salt and pepper.
9
Stir in 4 tablespoons of the olive oil and the egg.
10
Fill the grooves in the zucchini and cover the halves evenly with stuffing.
11
Brush a 9 x 13inch baking dish, or other dish into which the zucchini will fit comfortably, with the remaining 2 tablespoons of olive oil.
12
Arrange the zucchini in the dish side by side, stuffing side up.
13
Cover it with aluminum foil, and bake 15 minutes.
14
Uncover the dish and continue baking until the top of the stuffing is crispy and the zucchini are tender, about 15 minutes.
15
Let rest 10 minutes before serving.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cubed (1-inch) day-old bread, crusts removed, 1 1/2 cups milk, 6 small (fancy) zucchini about 3 inches long, or 4 medium zucchini about 5 inches long (about 1 1/4 pounds), 1 cup freshly grated Parmigiano-Reggiano cheese, and more.

Yes, Lightly Stuffed and Baked Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lightly Stuffed and Baked Zucchini

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