Stuffed Zucchini
Indulge in our mouthwatering stuffed zucchini, overflowing with creamy cheese and nestled in a zesty tomato sauce that’s bursting with flavor. This dish combines the freshness of garden zucchini with a savory filling, making it a perfect weeknight meal or a delightful side for your next gathering. Get ready to savor every bite of this cheesy, saucy goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 cloves of garlic
- 1/4 onion
- Pepper to taste
- 4 tomatoes
- 4 large zucchinis
🥩Meat & Seafood(1)
- 1/2 chicken bouillon cube
🥛Dairy & Eggs(2)
- Cheese
- 3 eggs
🫙Pantry Staples(1)
- 3 tablespoons all-purpose flour (45 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1/4 tablespoon cumin (3.75 ml)
- Salt to taste
Nutrition (per serving)
Calories
203
Protein
13g
Carbs
20g
Fat
9g
👨🍳 Instructions
- 1
Wash and cut the ends of the zucchinis, then boil them in enough water with a little salt until cooked 3/4.
- 2
Once cooked, remove from water, and when warm, use a knife to make a hole to hollow them out, remove the filling and stuff with cheese.
- 3
In a bowl, first separate the egg whites, beat until completely white and stiff peaks form, add the yolks and beat again until combined.
- 4
In a skillet over medium heat, add enough oil, coat the zucchinis in all-purpose flour, then in the egg, and fry on both sides, remove and drain on paper towels.
- 5
Boil the tomatoes, once ready, blend with onion, garlic, cumin, pepper, chicken bouillon, and 1/2 cup of water.
- 6
In a skillet, cook the sauce with 2 bay leaves, let cook for about 4 minutes, add the stuffed zucchinis and let cook for another 3 minutes.
💡 Pro Tips
- ✓Boil zucchinis to exactly 75% doneness (knife pierces skin but interior still offers slight resistance) because fully cooked zucchini will collapse during the egg-frying step, while undercooked zucchini won't absorb sauce flavors properly.timing75% doneness
- ✓Beat egg whites to stiff peaks (180-degree whip test: peaks stand upright without drooping), then fold in yolks gently using 4-5 strokes to retain 70% of air volume, creating a fluffy coating that crisps at 325°F rather than compressing into a dense shell.techniqueStiff peaks | 70% air retention | 325°F
- ✓Fry flour-egg-coated zucchini at 350°F for 90-120 seconds per side; at this temperature, the egg coagulates in under 2 minutes while moisture in zucchini hasn't fully escaped, creating a crispy exterior without oil absorption exceeding 15%.equipment350°F | 90-120 seconds per side | 15% oil absorption max
- ✓Blend the sauce for 45-60 seconds (not longer) to maintain 2-3mm tomato skin particle size, which creates texture and allows sauce to cling to zucchini; over-blending creates a paste that runs off and dilutes with the 1/2 cup water added.technique45-60 seconds | 2-3mm particle size
- ✓Add fried zucchini to simmering sauce (not boiling, around 190°F) only after 4 minutes of bay leaf infusion; this prevents the delicate egg coating from breaking down from violent bubbling while allowing 3 minutes for the sauce to penetrate the cheese filling (gelatinization occurs at 140°F).timing190°F simmer | 4 minutes bay leaf infusion | 3 minutes final cook
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Zucchini
Indulge in our mouthwatering stuffed zucchini, overflowing with creamy cheese and nestled in a zesty tomato sauce that’s bursting with flavor. This dish combines the freshness of garden zucchini with a savory filling, making it a perfect weeknight meal or a delightful side for your next gathering. Get ready to savor every bite of this cheesy, saucy goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 cloves of garlic
- 1/4 onion
- Pepper to taste
- 4 tomatoes
- 4 large zucchinis
🥩Meat & Seafood(1)
- 1/2 chicken bouillon cube
🥛Dairy & Eggs(2)
- Cheese
- 3 eggs
🫙Pantry Staples(1)
- 3 tablespoons all-purpose flour (45 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1/4 tablespoon cumin (3.75 ml)
- Salt to taste
Nutrition (per serving)
Calories
203
Protein
13g
Carbs
20g
Fat
9g
👨🍳 Instructions
- 1
Wash and cut the ends of the zucchinis, then boil them in enough water with a little salt until cooked 3/4.
- 2
Once cooked, remove from water, and when warm, use a knife to make a hole to hollow them out, remove the filling and stuff with cheese.
- 3
In a bowl, first separate the egg whites, beat until completely white and stiff peaks form, add the yolks and beat again until combined.
- 4
In a skillet over medium heat, add enough oil, coat the zucchinis in all-purpose flour, then in the egg, and fry on both sides, remove and drain on paper towels.
- 5
Boil the tomatoes, once ready, blend with onion, garlic, cumin, pepper, chicken bouillon, and 1/2 cup of water.
- 6
In a skillet, cook the sauce with 2 bay leaves, let cook for about 4 minutes, add the stuffed zucchinis and let cook for another 3 minutes.
💡 Pro Tips
- ✓Boil zucchinis to exactly 75% doneness (knife pierces skin but interior still offers slight resistance) because fully cooked zucchini will collapse during the egg-frying step, while undercooked zucchini won't absorb sauce flavors properly.timing75% doneness
- ✓Beat egg whites to stiff peaks (180-degree whip test: peaks stand upright without drooping), then fold in yolks gently using 4-5 strokes to retain 70% of air volume, creating a fluffy coating that crisps at 325°F rather than compressing into a dense shell.techniqueStiff peaks | 70% air retention | 325°F
- ✓Fry flour-egg-coated zucchini at 350°F for 90-120 seconds per side; at this temperature, the egg coagulates in under 2 minutes while moisture in zucchini hasn't fully escaped, creating a crispy exterior without oil absorption exceeding 15%.equipment350°F | 90-120 seconds per side | 15% oil absorption max
- ✓Blend the sauce for 45-60 seconds (not longer) to maintain 2-3mm tomato skin particle size, which creates texture and allows sauce to cling to zucchini; over-blending creates a paste that runs off and dilutes with the 1/2 cup water added.technique45-60 seconds | 2-3mm particle size
- ✓Add fried zucchini to simmering sauce (not boiling, around 190°F) only after 4 minutes of bay leaf infusion; this prevents the delicate egg coating from breaking down from violent bubbling while allowing 3 minutes for the sauce to penetrate the cheese filling (gelatinization occurs at 140°F).timing190°F simmer | 4 minutes bay leaf infusion | 3 minutes final cook