Stuffed summer zucchinis
Stuffed round zucchinis with Morus pancetta are very easy to prepare and make a refreshing summer appetizer or side dish. A few days ago, we made them in our family, and despite the summer heat, our kitchen didn’t get too warm since the oven was on for only a short time. The zucchinis were a real highlight of the dinner. If you are a zucchini lover, this recipe will surely win your heart, and you’ll want to prepare it at least once during the summer season in your oven.
Preparation time: 60 minutes
Ingredients:
4 round zucchinis
200 g Morus pancetta
100 g strained cottage cheese
1 egg
6 tablespoons grated cheese (optional)
4 tablespoons bread crumbs
Extra virgin olive oil
Small onion
Salt
Preparation:
Pour water into a large pot, add a pinch of salt, and place it on the heat. When the water boils, add the zucchinis and cook them for only 5 minutes.
Remove the zucchinis from the water. Cut off the top part, which will later serve as a lid.
Using a teaspoon, scoop out the inside of each zucchini. Collect the removed flesh in a bowl.
Prepare a pan with oil and sauté the chopped onion and diced Morus pancetta.
Chop the zucchini flesh into smaller pieces and add it to the hot pan with the pancetta and onion.
Simmer the mixture for a while over medium heat, then remove from the heat and let it cool slightly.
Once cooled, place it in a colander and gently press with a spoon to drain any excess liquid.
Then, mix the resulting mixture with one egg, cottage cheese, grated cheese, and bread crumbs. Stir until everything is well combined.
Next, stuff the zucchinis and bake them in a preheated oven at 180°C (350°F) for about 30 minutes, or until the surface of the zucchinis becomes golden and crispy.
Bake the zucchinis without the lids; bake the lids separately. To keep the lids moist and give them crispness, brush them with olive oil before baking.
Serve the zucchinis slightly warm with some slices of fresh Morus pancetta.
Bon appétit!