This wonderful dish is both light, delicious and awfully simple to make, if you follow this recipe.
By Priya Mahadevan
Oven Baked Stuffed Zucchini
Prep Time
Cook Time
Total Time
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
Nice to see that somebody is doing for veggies too