Vegetarian Stuffed Zucchini

Instructions

1. Step 1

   Preheat the oven to 200°C. Coat the baking dish with 2 tsp (10 ml) olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Scoop out the zucchini centers, leaving shells about 1 cm thick. Finely chop the removed flesh and arrange the shells in the prepared baking dish.

   Ingredients used: 4.0 piece Zucchini

   Cookware: baking dish, Chef Knife, cutting board, spoon

3. Step 3

   Heat the remaining 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Add the onion and garlic and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Garlic, 20.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the mushrooms and chopped zucchini flesh. Cook over medium heat until their released moisture has mostly evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Mushroom

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the crushed tomato, salt, and black pepper. Simmer over medium heat until thickened.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Canned Crushed Tomato, 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: skillet, wooden spoon

6. Step 6

   Transfer the filling to the mixing bowl and let it cool briefly.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, wooden spoon

7. Step 7

   Mix the egg, breadcrumbs, Parmesan, and basil into the cooled filling until evenly combined.

   Ingredients used: 15.0 gr Basil, 80.0 gr Breadcrumb, 1.0 piece Egg, 60.0 gr Parmesan Cheese

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Divide the filling among the zucchini shells and top evenly with mozzarella.

   Ingredients used: 120.0 gr Mozzarella

   Cookware: baking dish, spoon

9. Step 9

   Bake at 200°C until the zucchini are tender, the cheese is browned, and the centers reach 74°C.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven