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Stuffed zucchini

Courgettes are a very generous vegetables from which we can prepare many dishes, side dishes and salads. Stuffed zucchini are a great choice when you want to prepare the main meal of the day.

Stuffed zucchini

Preparation: 10 minutes
Baking: 40 minutes


1 kg zucchini
1 cup bread crumbs
1 tablespoon of oregano
¼ teaspoon black pepper
3 large tomatoes (peeled)
2 tablespoons of lemon juice
2 tablespoons grated Parmesan cheese
1/2 cup chicken stock


Preheat oven to 160 ‘C. Halve zucchini lengthwise and blanch. Cut a pass. Place the bread crumbs, oregano, pepper, peeled and sliced ​​tomato and lemon juice in a bowl and stir everything together hands.

Spread the stuffing in the “troughs” zucchini. Sprinkle with cheese. Put the zucchini in a baking dish and around them (not at them) Pour chicken foundation. Bake uncovered for about 40 minutes. Serve hot.

Serve for 4 people.

Energy value per person 118 kcal (496 kJ)

Composition per person

2 g of fat (of which 1 g of unsaturated),
100 mg of cholesterol,
21 g of carbohydrates,
4 g of proteins,
198 mg of salt.


Photo by Luca Nebuloni CC BY

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