Did I already mention my passion for zucchini and stuffed veggies? Well, I have combined the two of them and this is one possible result. In the beginning I wanted to use minced meat but since I’m in a very vegetarian phase I decided to use eggs as a protein. I guess in the end this recipe could be called “frittata stuffed zucchini”. This is a light recipe, which works great when the weather is hot and you don’t want to have a heavy meal.
Recipe for 4 as a side dish or 2 as a main dish
Prep time: 15 min
Cook time: 50-55 min
2 zucchini about 17 cm long
1 yellow pepper
1 red pepper
1 red onion
40-50 g grated cheese (I used Parmesan)
40 g breadcrumbs
1 tsp. dried oregano
1 tbsp. chopped basil
Cut the zucchini in half lengthways and scoop out the seeds using a teaspoon. Take the seeds and chop them.
Remove the stem and the seeds from the bell peppers and dice them into about 1 cm pieces. Chop the onion
In a pan heat 1 tbsp. olive oil on a medium fire and place the zucchini halves cut side down to brown for 4-5 min. Once done remove them from the pan and place them on a baking tray lined with oven paper.
Wipe the pan, pour another tbsp. olive oil and add the onions. Cook until they have softened, 4-5 min. Then add the peppers season with salt, pepper and the oregano and cook for about 10-12 min. Finally add the zucchini and cook all the ingredients for a further 5 min. Correct taste with salt and pepper if needed and set aside to cool a little.
Break the eggs in a bowl and add ¾ of the grated cheese, the breadcrumbs, the basil and pepper.
Mix the content of the bowl to the vegetables.
Drizzle a little olive oil in the zucchini shells and season with a little salt then evenly spoon in the vegetable/egg mix. Sprinkle with the rest of the cheese and add a few butter flakes on top. Bake in the middle of the oven at 180°C for 30 min.