Mediterranean Stuffed Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini
- 0.5 ½ white bread, diced without crust
- 2 tomato (s), peeled and diced
- 10 olives, black, chopped
- 1 clove garlic, pressed
- 1 teaspoon, heaped salt
- pepper
- 1 bunch parsley, chopped
- 40 g parmesan, rated
- 1 scoop mozzarella, diced
- olive oil
Print Recipe
Pin Recipe Instructions
- First cut the zucchini in half lengthways and scrape out the pulp with a teaspoon.
- Place the zucchini halves side by side in a baking dish. Dice the inside of the zucchini and knead with the other ingredients in a bowl. Add so much olive oil until a soft, homogeneous mass is formed. You now fill this mass into the zucchini halves and press them down a little. The whole thing is baked in the oven at 200 ° (top / bottom heat) for about 40 minutes.
- Fresh baguette tastes good with it.
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