Stuffed courgettes

The zucchini enrich the summer table with many tasty recipes, in fact they lend themselves to a thousand preparations in the kitchen. Obviously, the zucchini from organic farming …… they are tastier and healthier! Here, we could cook the stuffed zucchini for a picnic out of town or to go to the beach as they can not necessarily be eaten fresh from the oven. Here is the recipe for making stuffed zucchini to delight the palate of your guests.

Stuffed courgettes, the necessary for 4 people
4 zucchini large organic rounds
2 carrots
1 bell pepper
1 chopped onion
150 grams of leerdammer
1 pack of bechamel
a handful of raisins
a handful of pine nuts
glass of white wine
Grated Parmesan cheese
oil, salt and pepper

Stuffed courgettes, the preparation

  1. Wash the zucchini then clean the carrots and cut them into small cubes
  2. Pour the zucchini whole and carrots in boiling salted water and cook for 10 minutes
  3. Meanwhile, wash and cut the pepper into cubes and soak the crumb in water
  4. Drain the zucchini and carrots then leave to cool
  5. Cut the cap of the zucchini and empty the pulp with the help of a spoon
  6. Fry the chopped onion with oil in a non-stick pan and add the previously boiled carrots and diced pepper
  7. Cook for about 10 minutes over medium heat, stirring occasionally with a wooden spoon
  8. Then add the glass of white wine, the pulp of the courgettes, the raisins, the pine nuts and add salt
  9. Let it cook for a few minutes until the wine evaporates, stirring occasionally
  10. Pour the mixture into a glass bowl and add the diced cheese, 4 tablespoons of bechamel, the finely crumbled breadcrumbs and a little pepper
  11. Mix the mixture well and pour it into the empty zucchini, placing them gradually in a pan sprinkled with oil
  12. Finish by sprinkling on a handful of grated cheese and a drop of oil
  13. Bake at 180 degrees in a preheated convection oven for 10 minutes
  14. To be served preferably warm

Video: Baked Stuffed Zucchini (January 2022).