Vegetarian Stuffed Zucchini with Grana Padano and Sun-Dried Tomatoes

Stuffed Zucchini Vegetarian Recipe
Category: Main Dishes
Serves: 8

Stuffed zucchini is a wonderfully light yet satisfying dish that brings together the savory flavors of fresh vegetables, herbs, and cheese. Ideal for vegetarians or anyone looking to add a delicious, healthy meal to their repertoire, this stuffed zucchini recipe combines wholesome ingredients like zucchini, Grana Padano cheese, sun-dried tomatoes, and fresh thyme to create a delightful and nutritious dish. Perfect for family dinners or serving guests at your next gathering, this recipe will leave everyone asking for seconds.

Ingredients:

Nutritional Information (per serving):

• Calories: Approx. 150-200 kcal
• Protein: 6g
• Fat: 10g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 3g

Note: Nutritional values are estimates and may vary based on ingredient brands or quantities used.

Instructions:

1. Prepare the Zucchini:
   Begin by thoroughly washing the zucchini. Once cleaned, cut off both ends. Slice the zucchini lengthwise and carefully scoop out the center using a spoon, creating a hollow space. Set the zucchini halves aside while you prepare the filling.

2. Cook the Zucchini Flesh:
   Take the zucchini flesh that you just scooped out and chop it roughly into small pieces. Next, peel and slice the red spring onions into thin rounds. In a non-stick pan, heat the extra virgin olive oil over medium heat. Add the chopped spring onions and sauté until they soften and become slightly golden.

3. Sauté the Zucchini Flesh:
   Add the chopped zucchini flesh to the pan with the sautéed onions. Stir well, season with salt and pepper, and allow the mixture to cook for about 10 minutes on low heat. The zucchini flesh should soften and release its moisture, blending beautifully with the onions.

4. Prepare the Bread Crumbs:
   While the zucchini mixture is cooking, tear the bread into small cubes. If using stale bread, ensure the pieces are still soft. Place the bread cubes in a food processor and pulse until you get fine breadcrumbs. Alternatively, you can use store-bought breadcrumbs if preferred.

5. Mix the Filling:
   Transfer the breadcrumbs to a large bowl. Drain the sun-dried tomatoes from their oil and chop them into small pieces before adding them to the breadcrumbs. Grate the Grana Padano cheese and add it to the bowl along with the thyme leaves. Stir everything together to combine.

6. Fill the Zucchini:
   Once the zucchini flesh mixture is cooked and cooled slightly, add it to the breadcrumb mixture. Stir thoroughly to incorporate all the flavors and create a cohesive filling. Using a spoon, fill each zucchini half with the mixture, pressing it down gently to ensure the stuffing stays intact.

7. Bake the Zucchini:
   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange the stuffed zucchini halves on the sheet, ensuring they are spaced evenly. Bake in the preheated oven for about 20-25 minutes or until the zucchini is tender and the top of the stuffing is golden and slightly crispy.

8. Serve and Enjoy:
   Once baked, remove the stuffed zucchinis from the oven and let them cool for a few minutes. Serve them as a main dish, accompanied by a fresh salad or some roasted vegetables for a complete meal.

Pro Tips:

• You can make this recipe ahead of time by preparing the stuffed zucchinis, refrigerating them, and then baking them just before serving.
• For a vegan version, simply replace the Grana Padano with a vegan cheese alternative.
• If you like a bit of spice, add a pinch of red pepper flakes or a dash of chili powder to the filling mixture.

Stuffed zucchini is a versatile dish that can easily be adapted to suit your taste preferences, and its delicious flavor profile makes it a hit for any occasion. Whether you’re hosting a dinner party or simply enjoying a wholesome meal at home, this stuffed zucchini recipe is sure to impress. Enjoy!