Stuffed Zucchini Halves
Easy to prepare and delicious. A side dish or main course serve warm or at room temperature.
Equipment
Ingredients
- 4 medium zucchini (courgette)
- 1 tsp herbes de Provence
- 1 small yellow onion chopped
- ¼ cup balsamic vinegar
- 2 cup tomato sauce
- ¾ cup Gruyère cheese shredded
- 1 tbsp fresh parsley chopped
- cooking spray vegetable oil
Instructions
- Preheat the oven to 400°F (200°C)
- Cut the zucchinis in half lengthwise, score (diagonal cuts that don’t go through the bottom or to the edges).
- Using a skillet, heat the olive oil to high heat and sear the cut edges of the zucchini.
- Put on a sheet pan and cook in the oven for 30 minutes. Let the zucchinis cool and carefully scoop out the zucchini from the centre of each half, set aside.
- Meanwhile, using the same pan – sweat the onions for about 4 minutes and set aside.
- Heat the tomato sauce and add the herbs, onions and balsamic vinegar and zucchini pieces that were shelled out, simmer for 10 minutes.
- Spoon the zucchini mixture evenly into the zucchini shells and then top with shredded cheese.
- Bake for 25 minutes or until tender and the cheese is melted.
- Sprinkle with parsley as garnish before serving.
Notes
*or ¼ teaspoon each of dried marjoram, dried rosemary, dried thyme, dried oregano salt, and pepper
Plating ideas: Serve with edible flowers and microgreens.
Tried this recipe?Let us know how it was!