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.
- 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
- Preheat the oven to 375F.
- Using a small spoon, scoop out the zucchini flesh, leaving a ¼-to ½ 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.
