Description
This oven-baked stuffed zucchini is a light and delicious dish, featuring tender zucchini strips filled with a creamy yogurt and mascarpone mixture.
Ingredients
Scale
- 2- 3 medium sized fresh Zucchinis
- 1/3 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
- 2/3 cup of grated sharp cheddar cheese for topping before baking
- Olive oil for brushing
- Bread crumbs for sprinkling
Instructions
- Preheat the oven to 400°F (200°C).
- Using the slicer side of a grater, make long thin strips of the zucchini.
- Arrange the zucchini strips on a baking pan and gently brush them with olive oil.
- Season with salt and black pepper to taste.
- Bake in the preheated oven for about 10 minutes, or until the zucchini is tender and slightly golden.
- While the zucchini is baking, mix the Greek yogurt and mascarpone in a bowl. If using, add the Miscuglio and mix well.
- Once the zucchini is done, remove from the oven and let it cool slightly.
- Spread the yogurt mixture over the baked zucchini strips and roll them up.
- Serve immediately while warm.
Notes
For a healthier option, you can skip the mascarpone and use only Greek yogurt. Miscuglio is optional but adds a nice Italian herb flavor. These stuffed zucchinis are best served warm. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5
- Sodium: 150
- Fat: 7
- Carbohydrates: 10
- Fiber: 2
- Protein: 6
- Cholesterol: 15