Half Zucchini Stuffed with Bread
Half zucchini stuffed with bread is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 medium zucchinis
- 1 Shallot
- 1 Garlic clove
- olive oil
- Salt
- Pepper (freshly ground)
- 4 slices whole‑grain bread
- 1 sprig rosemary
- 1 tbsp butter
- 4 tbsp freshly grated Parmesan
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash the zucchinis, pat dry, halve them lengthwise and carefully scoop out the flesh with a teaspoon, leaving a 1 cm rim. Dice the scooped flesh. Peel and finely chop the shallot and garlic; sauté in a hot pan with 2 tbsp oil until translucent. Add the zucchini flesh, cook briefly, season with salt and pepper.
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3.
Rinse the rosemary, shake dry, strip off the needles and mix into the pan.
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4.
Dice the bread and fry in a hot pan with melted butter until golden brown. Drain on paper towels. Mix the bread cubes with the zucchini mixture, fill the zucchini shells, place them in a baking dish lined with parchment, sprinkle with Parmesan, and bake for about 25 minutes in the preheated oven. Remove and serve immediately.
