Baked Stuffed Zucchini

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Baked Stuffed Zucchini

This wonderful dish is at once light, delicious and awfully simple to make. It can be light based on what you choose to stuff the zucchini with – If you are thinking mozzarella, cream cheese,  meat, or some other high calorie stuffing, think again – We had this dish at a local restaurant and even as we were eating it, I had resolved to make it. This falls under the gourmet category and certainly has the WOW factor when it comes to impressing your family, friends or a very special person in your life. So go ahead and give it a try – takes all of 30 minutes to make and the end result is most “appointing” – used as an antonym to disappointing :)

Ingredients

  • 2- 3 medium sized fresh Zucchinis
  • 1/3 cup of greek yogurt (I recommend Fage)
  • 3 tbps of mascarpone ( entirely optional) Can be substituted with more greek yogurt
  • 1 tbsp of Miscuglio (a fine blend of italian herbs and spices)
  • Tomato Sauce – We made ours with diced tomatoes, garlic and some red chilies and italian herbs
  • 2/3 cup of grated sharp cheddar cheese for topping before baking
  • Olive oil for brushing
  • Bread crumbs for sprinkling

Method

  1. Set oven to 400
  2. On the slicer side of the grater, make long thin strips of the Zucchini
  3. Arrange on a baking pan and gently brush with olive oil and bake for about 10 minutes
  4. In the meanwhile, prepare your baking dish
  5. Add the tomato sauce to the bottom of the dish and keep
  6. In a bowl, mix the yogurt and the mascarpone together along with the Muscuglio.
  7. Remove Zucchini from oven and let cool for a few minutes (else the yogurt will get liquify in the heat)
  8. Once cooled,  add a tsp of he yogurt mix to one end of the strip and roll the zucchini as shown in the pictures
  9. Once all of them are made
  10. Place gingerly on the tomato sauce in baking dish
  11. Top with the smallest amount of break crumbs
  12. Add the grated cheese over the rolls
  13. Bake again at 400 for about 15 minutes

Serve HOT :)

Skills

Posted on

February 18, 2013

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