Stuffed baked zucchini with anchovy is a delicious and easy recipe that can be served either as a main dish or as a side dish. This wonderful vegetable are low in calories, just 17 calories per 100 g of fresh zucchini. They also contain useful amounts of folate, potassium and provitamin A.
HERE IS HOW YOU MAKE IT: Blanch the zucchini for a short period of time. Then, using a silver spoon, scoop the pulp out leaving only the shells. Then sautee the pulp for a few minute with garlic and chop it finely afterwards.
Stuff the zucchini shells with pieces of anchovy and with a mixture of breadcrumbs on top, grated cheese made of “spun paste“, little Parmesan cheese, salt, pepper and zucchini pulp. Finally, bake them for a short period of time (for about 10 minutes in a ventilated mode) and serve them hot. If you don’t like anchovies, you can substitute them with tuna, diced ham, or bacon cut into strips. Personally I love anchovies, I find this dish delicious. Try adding in a pinch of red pepper and pair it with some good red wine.
📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:
|🍴 Serves||🕓 Preparation||🕓 Cooking|
|4||10 min||20 min|
- 5 courgettes (approx 700 g)
- 3 slices of sliced bread (100 g)
- 5 anchovy fillets in olive oil (20 g)
- 100 g of cheese made of “spun paste”
- 30 g of grated Parmesan cheese (3 tablespoons)
- 20 ml extra virgin olive oil (2 tablespoons)
- 1 whole clove of garlic
- salt and pepper
🌿 SEASON (zucchini): APR MAY JUN JUL AUG SEP
Wash well the zucchini with a sponge under running water. Blanch the whole zucchini in boiling water (about 1.5 liters) with 1 teaspoon of coarse salt for 10 minutes.
Now using a silver spoon, scoop out the pulp leaving the shells. At low heat, cook the zucchini pulp for 5 minutes with a little olive oil and one whole clove of garlic. Meanwhile, crumb some sliced bread and grate the cheese.
Throw out the garlic and finelly chop the zucchini pulp.
Combine the chopped pulp with breadcrumbs, grated cheese, Parmesan cheese, black pepper and a pinch of salt. Don’t put too much salt, the dish contains already anchovies which are salty on their own.
Put the empty zucchini on a baking sheet and place two to three pieces of anchovy in each shell. Stuff the zucchini shells with the mixture of bread, zucchini, cheese.
Bake uncovered at 200°C (392°F) for 10 minutes in a ventilated mode. If you do not have an oven with ventilation, cook at the same temperature for 15 minutes in a static oven, so that the surface becomes golden. Serve thestuffed zucchini while they are still hot. Enjoy!