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 lenghtwisw-4
  • Extra-virgin olive oil- 2 tbsp
  • Onion, chopped- 1/2
  • Cherry tomatoes, chopped- 7 no’s
  • 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

Preparation:

  • 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.