Baked Parmesan Zucchini

Ingredients

• 4 zucchini
• 1 small Shallot
• 2 tbsp olive oil
• 40 g breadcrumbs
• 1 egg
• 50 g grated Parmesan
• 1 pinch nutmeg
• pepper (salt)
• 1 drop almond oil (optional)
• 2 small zucchinis (for topping)

Instructions

1. 1.

   Bring a large pot of water to a boil. Clean the zucchini and parboil them in the boiling water. Remove, cool slightly with cold water.

2. 2.

   Halve the zucchini, scoop out the flesh leaving about a ½ cm thick rim. Lightly salt the halves and drain on kitchen paper.

3. 3.

   Peel and drain the shallot. Add 1 tbsp oil to a pan and sauté the shallot over low heat. Add breadcrumbs and fry until golden yellow.

4. 4.

   Preheat the oven to 200°C. Place the zucchini flesh with roasted breadcrumbs and shallot in a bowl, mix well. Add egg and parmesan, stir thoroughly. If needed, add more breadcrumbs until a firm mixture forms. Season with nutmeg, pepper, and salt. Optionally finish with almond oil.

5. 5.

   Fill the zucchini halves with the mixture and distribute 2–3 butter shards on top of each filling. Wash, clean, and slice the small zucchinis thinly; arrange them in a roof‑tile pattern over the filling.

6. 6.

   Grease a shallow ovenproof dish with remaining oil, place the filled vegetables inside, and bake in the oven (gas 2–3; fan 180°C) for about 25 minutes. Let cool if desired.