Vegetarian Filled Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large zucchini or 8 small ones
- 1 large onion (s)
- 2 cloves garlic
- 3 tomato (s), ripe
- 4 tablespoon oil (olive oil)
- 4 sage leaves, cut into strips
- 1 bay leaves
- 1 teaspoon sugar
- 2 tablespoon balsamic vinegar
- pepper
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, pat dry, cut off the ends just short, cut in half lengthways and scoop out with a teaspoon. Finely chop the scraped pulp.
- Peel onion and garlic and chop finely. Peel and core the tomatoes, chop the flesh
- Heat 2 tablespoons of oil in a pan, fry the onion + garlic until translucent, add the zucchini and tomato pulp, lightly salt. Add the herbs, sugar and vinegar and stew everything on a low heat for 20 minutes. Season the mixture well with salt and pepper and pour into the zucchini halves. Preheat the oven to 200 ° C.
- Place the filled zucchini on a greased baking sheet, sprinkle with parmesan and the remaining oil, bake for 20-30.
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