Egg-Stuffed Zucchini
Start by cutting off the top of each zucchini and cook them in a saucepan filled with hot water. Let them cook for 15 minutes.These zucchinis are on average 200g each.After this indicated time, let them cool for 5 minutes and hollow out each zucchini completely.Stuff each of them with 2 cubes of cheese, 1 egg, one pinch of salt, black pepper to taste, 1 teaspoon of grated parmesan cheese, 1 teaspoon of grated mozzarella cheese.Once you’ve done that, set aside.In an ovenproof dish, add one drizzle of olive oil and spread well.Arrange all the stuffed zucchinis on this dish.Pour one drizzle of olive oil over each one of them.Take to a preheated oven at 180°C (356°F) and bake for 40 minutes.Serve.
Ingredientes
- 4 Zucchinis
- Emmental Cheese
- 4 Eggs
- 1 Pinch of Salt
- Black Pepper to Taste
- 4 Teaspoons of Grated Parmesan Cheese
- 4 Teaspoons of Grated Mozzarella Cheese
Modo de Fazer
Start by cutting off the top of each zucchini and cook them in a saucepan filled with hot water. Let them cook for 15 minutes.
These zucchinis are on average 200g each.
After this indicated time, let them cool for 5 minutes and hollow out each zucchini completely.
Stuff each of them with 2 cubes of cheese, 1 egg, one pinch of salt, black pepper to taste, 1 teaspoon of grated parmesan cheese, 1 teaspoon of grated mozzarella cheese.
Once you’ve done that, set aside.
In an ovenproof dish, add one drizzle of olive oil and spread well.
Arrange all the stuffed zucchinis on this dish.
Pour one drizzle of olive oil over each one of them.
Take to a preheated oven at 180°C (356°F) and bake for 40 minutes.
Serve.
