Oven Baked Stuffed Zucchini

This wonderful dish is both light, delicious and awfully simple to make, if you follow this recipe.
By Priya Mahadevan

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

This wonderful dish is both light, delicious and awfully simple to make, if you follow this recipe.

Author: Priya Mahadevan

Recipe Type: Main

Serves: 3

Ingredients

2- 3 medium sized fresh Zucchinis
⅓ cup of greek yogurt (I recommend Fage)
3 tbps of mascarpone ( entirely optional) Can be substituted with more greek yogurt
1 tbsp of Miscuglio (a fine blend of italian herbs and spices)
Tomato Sauce - We made ours with diced tomatoes, garlic and some red chilies and italian herbs
⅔ cup of grated sharp cheddar cheese for topping before baking
Olive oil for brushing
Bread crumbs for sprinkling

Instructions

Set oven to 400
On the slicer side of the grater, make long thin strips of the Zucchini
Arrange on a baking pan and gently brush with olive oil and bake for about 10 minutes
In the meanwhile, prepare your baking dish
Add the tomato sauce to the bottom of the dish and keep
In a bowl, mix the yogurt and the mascarpone together along with the Muscuglio.
Remove Zucchini from oven and let cool for a few minutes (else the yogurt will get liquify in the heat)
Once cooled, add a tsp of he yogurt mix to one end of the strip and roll the zucchini as shown in the pictures
Once all of them are made
Place gingerly on the tomato sauce in baking dish
Top with the smallest amount of break crumbs
Add the grated cheese over the rolls
Bake again at 400 for about 15 minutes