Baked Cheesy Zucchini

A healthy yet cheesy zucchini finger- food…

I love to bake anything and everything. While watching the food network or leafing through a food magazine, if I happen to hear or see the word bake, I will halt for sometime and will try to grasp the baking procedure. Baking is my companion on a lazy day, and a healthy way of cooking food. If you are trying to cut down on the oil consumption, stick to baking. Less oil and well-cooked food, that’s what you get to enjoy.

I always add zucchinis to my stir-fry, but never quite thought of baking it. When I found that this can be baked, I gave it a shot with all excitement. Now, the only way I can think of cooking zucchini is by baking. I scooped the flesh from the zucchinis and made a stuffing with the flesh and other veggies. Stuffed the zucchini with the filling and baked it. To enhance the taste of the baked zucchinis, I sprinkled them with some grated Parmesan cheese. What more you need? It’s baked and cheesy.

Baked Cheesy Zucchinis

Ingredients

  • Zucchini, halved lengthwise- 4
  • Extra-virgin olive oil- 2 tbsp
  • Onion, chopped- 1/2
  • Cherry tomatoes, chopped- 7
  • Breadcrumbs- 3/4 cup
  • Walnuts, coarsely chopped- 1/2 cup
  • Dried Oregano- 1/2 tsp
  • Ground pepper- 1/2 tsp
  • Salt- to taste
  • Grated parmesan cheese- 1/2 cup

Instruction:

  • Preheat the oven to 375F.
  • Using a small spoon, scoop out the zucchini flesh, leaving a 1/4-to 1/2 inch-thick shell.

  • Wrap the zucchini flesh in a paper towel and squeeze out any excess water in it.
  • Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  • Meanwhile, in a large skillet, heat 1 tbsp olive oil over high heat.
  • Add the zucchini flesh, onion and cook, until softened, about 5 minutes.
  • Add the chopped tomatoes and cook until tender.

  • Push the vegetables to the side of the skillet, add the remaining 1 tbsp oil and the breadcrumbs, and roast for 2 minutes.
  • Remove from the heat, stir in the nuts and dried oregano.
  • Then, combine with the vegetables; season with salt and pepper.
  • Flip over the zucchini shells and stuff with this filling.

  • Sprinkle the grated parmesan cheese on top

  • Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

 

Baked Cheesy Zucchini
 
Ingredients
  • Zucchini, halved lengthwise- 4
  • Extra-virgin olive oil- 2 tbsp
  • Onion, chopped- ½
  • Cherry tomatoes, chopped- 7
  • Breadcrumbs- ¾ cup
  • Walnuts, coarsely chopped- ½ cup
  • Dried Oregano- ½ tsp
  • Ground pepper- ½ tsp
  • Salt- to taste
  • Grated parmesan cheese- ½ cup
Instructions
  1. Preheat the oven to 375F.
  2. Using a small spoon, scoop out the zucchini flesh, leaving a ¼-to ½ inch-thick shell.
  3. Wrap the zucchini flesh in a paper towel and squeeze out any excess water in it.
  4. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  5. Meanwhile, in a large skillet, heat 1 tbsp olive oil over high heat.
  6. Add the zucchini flesh, onion and cook, until softened, about 5 minutes.
  7. Add the chopped tomatoes and cook until tender.
  8. Push the vegetables to the side of the skillet, add the remaining 1 tbsp oil and the breadcrumbs, and roast for 2 minutes.
  9. Remove from the heat, stir in the nuts and dried oregano.
  10. Then, combine with the vegetables; season with salt and pepper.
  11. Flip over the zucchini shells and stuff with this filling.
  12. Sprinkle the grated parmesan cheese on top
  13. Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

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