Stuffed Baked Zucchini

Ingredients

• 300 g stockfish
• 3 tbsp Flour
• 800 g medium zucchini (2 medium zucchinis)
• 1 small onion
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 egg
• 2 tbsp chopped parsley
• breadcrumbs
• 1 Garlic clove
• 400 g passata tomato sauce (store‑bought or homemade)

Instructions

1. 1.

   Rinse the stockfish. Place it in a bowl with 1 liter of water and leave overnight. Pat dry, cut into small pieces, and dust with 1 tbsp flour.

2. 2.

   Wash the zucchini, pat dry, trim the stems, halve lengthwise, and carefully scoop out the flesh leaving a rim. Chop the flesh finely. Peel the onion and dice it finely.

3. 3.

   Heat 2 tbsp olive oil in a pan and sauté the onion cubes until translucent. Add the stockfish and sear over high heat. Add the zucchini flesh and simmer gently for 4 minutes. Season with pepper, remove from heat, and let cool slightly.

4. 4.

   Stir parsley, egg, and remaining flour into the zucchini‑stockfish mixture; if too loose, fold in breadcrumbs. Spoon the filling into the zucchini halves and press down.

5. 5.

   Heat 3 tbsp oil in a pan. Sear the stuffed zucchini halves, filling side down, over medium heat until browned, flip and brown the other side. Place the zucchini, filling up, in a greased baking dish.

6. 6.

   Pour tomato sauce over the zucchini and bake at 180°C for about 20 minutes. Serve the stuffed baked zucchini.