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Oven-Baked Stuffed Zucchini with Eggs and Cheese

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Oven-Baked Stuffed Zucchini with Eggs and Cheese
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27/03/2022
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Preparation
18 min.
Cooking
50 min.
Тotal
68 min.
Servings
3
"To all who love vegetarian stuffed zucchini - enjoy! To those who are hesitant - try them, they are great"

Ingredients

  • zucchini - 3 pcs. (medium - sized)
  • white cheese - 4.2 oz (120 g)
  • eggs - 2 pcs. (XL)
  • olive oil - 8 tbsp.
  • oregano - 1 generous pinch
  • black pepper - 1 pinch
  • salt - by taste
measures

How to cook

Wash the zucchini well and without peeling them, cut off their edges and cut them into 2″ (5 cm) high pieces.

Carve each piece without reaching the base, so that there is a 0.1″ (0.3 cm) of flesh near the peel.

Arrange the zucchini cups in a lightly greased baking pan, drizzle them with a little olive oil and bake them at 390°F (200°C) in a preheated oven, until they aquire an appetizing color (25-30 minutes).

Meanwhile, chop the finely carved inside part and fry it in a pan with a little olive oil and salt. Once the zucchini pieces soften, season with oregano, black pepper and cook, until a light golden brown color is obtained. Leave them to cool.

Beat the eggs with the already cooled zucchini core and stir. Crumble the cheese inside and fill the baked zucchini cups with this mixture.

Put them back in the oven at the same temperature and bake them for 15 minutes or until they aquire an appetizing color.

Enjoy your meal!

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