Stuffed Zucchini

Stuffed ZucchiniDid I already mention my passion for zucchini and stuffed veggies? Well, I have combined the two of them and this is one possible result. Continue reading

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.



Stuffed Zucchini


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

Olive oil

2 eggs

Optional: butter



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.

Pan Fried Artichokes with Croutons

Pan Fried Artichokes with CroutonsI have to admit that some dishes really are more difficult to photograph than others. Anyway, I just love spring for its seasonal produces and I always try to make the most out of this time of the year since it only lasts a limited time. Continue reading

I had some leftover bread that was going a little stale and since it was made with whole flour I didn’t feel like making breadcrumbs. Finally I decided to combine it with the artichokes and so I came up with this dish. Adding a little sun-dried tomatoes and olives with the final touch of the Parmesan flakes really brought the dish together. This is a simple and friendly recipe with a Mediterranean inspiration that will work well for a relaxed lunch or dinner.

Pan Fried Artichokes with Croutons


Pan Fried Artichokes with Croutons


Recipe for 4

Prep time: 15 min

Cook time: 20 min



4 artichoke hearts

200 g bread – preferably a little stale

2 tbsp. olive oil

18-20 olives

8 sun-dried tomato fillets

Salt and pepper

2 tbsp. chopped parsley

Parmesan flakes



1.5 tbsp. balsamic vinegar

3 tbsp. olive oil

Salt and pepper





Cut the artichoke hearts in four parts and remove the hairy part with a knife. Cut each quarter in half. While preparing them, fill a bowl with water and add lemon juice to prevent them from oxidising.

Cut the bread into 2 cm cubes.

Heat 1 tbsp. olive oil on a medium fire and add the artichokes with salt and pepper to brown on the cut side for 5-7 min. Turn them and brown the other cut side for another 4-5 min. Once done set aside.

Heat the second tbsp. of olive oil and add the bread cubes to brown on all sides.

Meanwhile halve the olives and cut the sun-dried tomatoes into strips. Also, make the dressing by mixing the ingredients together and set aside.

Once the croutons are nicely coloured add the olives, the sun-dried tomatoes and the artichokes to the pan. Cook another couple of minutes then remove from the fire and add the dressing.

Serve with the Parmesan flakes sprinkled on top.