Connie  |  May 27, 2019

Ingredients: (serves 2 as a main course)

2 large zucchini

50g hard cheese, grated (e.g. parmesan, gruyere)

1-2 cloves of garlic, crushed

1 large organic egg

50g good quality bread crumbs or stale bread or cooked rice, barley or other grains

80g datterini tomatoes, cut in small pieces

zest of 1 lemon

2 tbsp lemon juice

fresh herbs: 5 tbsp fresh oregano leaves and 3 tbsp fresh thyme

30g pine nuts, toasted

2-3 tbsp olive oil




1. Hollow the flesh of the zucchini with a small spoon, keep the sides about 1 cm thick

2. Put the zucchini flesh in a sieve and add ½ tsp of salt and mix. Set aside.

3.Put the tomatoes in a bowl and crush with your hands, then add garlic, egg, cheese and bread crumbs and mix well.

4.Drain the zucchini flesh by squeezing it with your hands, goal is to remove as much water as possible. Mix into the stuffing.

5.Preheat the oven to 220°C fan.

6.In a separate bowl mix lemon zest, pine nuts and ¾ of the herbs.

7.Mix ½ of the pine nut mix into the stuffing and stir well. Put the rest of the pine nut mix aside.

8.Put the zucchinis on a baking tray and sprinkle with 1 Tbsp olive oil and 1Tsp salt

9.Fill the zucchinis with the stuffing and bake approx. for 15-20mins until golden brown on top

10.Add the lemon juice, olive oil and a pinch of salt to the bowl of oregano and pine nuts.

11.Once the zucchini are done, let them cool slightly then brush the lemon juice-herb-pine nut dressing over it. Sprinkle with the rest of the herbs.


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