French Culinary Institute

Preparation and Cooking of Stuffed Vegetables: Zucchini

Courgette

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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