Preparation and Cooking of Stuffed Vegetables: Zucchini

Courgette

Appears in

Published 2021

Wash the zucchini well and then cut them crosswise into 4-centimeter (1½-inch) lengths.
Bring a small saucepan of water to a boil.
Add the zucchini pieces and blanch. (Alternatively, the zucchini may be cooked with a small amount of butter, à l’étuvé.)
Refresh and pat dry.
Preheat the oven to 163°C (325°F).
Using a melon baller, hollow out the zucchini flesh to make a cup shape.
Stuff the cups with tomato concassé, duxelles, well-seasoned cooked rice, or chopped, cooked zucchini flesh.
Place the stuffed zucchini in a buttered baking dish. Bake for about 20 minutes or until cooked through.
Serve hot or at room temperature.