Experimental cooking is the best type of cooking in my opinion. Yes, there is always a chance that you completely mess up dinner and have a bunch of sad dinner guests, but that’s why we have pizza delivery! 😉 On the other hand, experimental cooking could result into a whole new dish that you designed by yourself. Now that’s totally cool, right? I always recommend people with an honest cooking-phobia (I know, I can’t believe that exists either…let’s keep helping them my cooking foodies! 😉 ) that you can easily experiment by just tossing in some herbs, spices or a vegetable into a classic dish that you have prepared before. Guess what, that’s exactly what I did today! As basically 99% of stuffed zucchini recipes online either stuff this beautiful vegetable with a (1) ground beef mixture, (2) mixed veggies or (3) something quinoa-ish (WITH feta cheese crumbles…naturally), I decided to change the game a tiny bit. Check out the recipe process pictures below and discover how this (véry) easy, healthy, vegetarian, drop-dead foodtabulous oven baked stuffed zucchini dish is prepared.
Happy Monday and I hope you’ll have a foodtastic cooking week! If you have any questions or comments, scroll all the way down and talk to me! 🙂
SCROLL DOWN FOR THE PRINTABLE RECIPE
BUY:
- Serving 3/4
- 2 Zucchini's
- 3 tomatoes
- 1 (large) carrot
- 1 (medium sized) leek
- Grated cheddar cheese
- 750 gr potatoes
- 2 tbsp Creme Fraiche
- 1 tbsp unsalted butter
- 1 tsp ground nutmeg
- 1 tsp curry powder
- 1 tsp paprika powder
- Salt & pepper
DO:
- Pre-heat oven to 180C/350F
- Wash and cook the potatoes in water. After approximately 5 minutes of cooking, add all spices to the water and boil until cooked
- Mash the potatoes with creme fraiche, butter, salt and pepper. You can a tiny bit of extra nutmeg here if you like to. I love to add this to mashed potatoes so I usually do.
- It's time to hollow & fill your zucchini's. First you cut them straight through the middle (in halves). Simply stuff them with your mashed potatoes and go to the final step
- Cut the carrot, leek & tomatoes in small pieces and press them (gently) into your potato stuffed zucchini halves. Finish stuffing the beautifully colored ratatouille of vegetables and get ready to bake!
- 20 minutes in your oven is enough to bake these delicious veggies AND you have enough time to grate cheddar cheese. After 20 minutes sprinkle some grated cheddar cheese on top and put it back in the oven for another 5 minutes.
- Bon Appetit!
Oh and FYI:
SERVING TIP: I tossed some white cabbage with leftover carrot and tomatoes in a bowl, seasoned it with olive oil, lime, salt and pepper. Using this fresh & simple salad as a bed to serve your zucchini's in...it's fantastic! Also, let's not waste left-over, right? 🙂
