Stuffed Onions And Zucchini – a delicious recipe with courgettes, red onions, olive oil, hazelnuts, cream cheese, stalks mint. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the tops off the zucchini and the onions, scoop out the contents in the middle, and boil in salted water for about 10 minutes. Drain and set aside.
2
Heat 1 tbsp oil in a pan, chop the scooped out zucchini and onion and saute in the hot oil for 3-4 minutes. Season with salt and pepper.
3
Toast the nuts in a pan until golden brown then remove and chop. In a bowl, mix together the cream cheese, mint, 3/4 of the nuts, and the sauteed zucchini and onion.
4
Preheat the oven to 350u00b0F, fill the hollowed out zucchini and onions with the cream cheese mixture, transfer to a baking dish, sprinkle with remaining nuts, put the tops on, drizzle with 3 tbsp oil and bake for 20-30 minutes. To serve, remove lid.
386
kcal
Calories
36
g
Fat
12
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 None round courgettes, 4 large red onions, 4 tbsp olive oil, 40 g hazelnuts, and more.
Yes, Stuffed Onions And 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.
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