There are many recipes for stuffed zucchini. They can be stuffed with minced meat, chicken, vegetables. But in French cuisine, there is another original recipe that provides for the introduction of chestnuts to the filling.
Pick your recipe
You will need
-
- 2 zucchini;
- 300 g raw chestnuts;
- 200 g of mushrooms;
- 1 onion;
- 2-3 cloves of garlic;
- a bunch of greenery;
- olive oil;
- emmental cheese or parmesan (optional);
- salt and pepper.
Instruction manual
1
Cook the chestnuts. Remove the shells from the raw nuts. This is easiest to do by lightly frying them in a dry pan. When the shells crack, remove the chestnuts from the heat and peel. Bring them to readiness in a double boiler for 5 minutes. If you don’t have it, then just fry the peeled nuts on the stove for an additional 5 minutes, although this will slightly change the taste of chestnuts. After cooking, cool them, finely chop and put in a bowl.
2
Peel the onion and chop into small cubes. Fry it in a pan in preheated vegetable oil for 3-4 minutes. Transfer to chestnuts. Rinse the mushrooms thoroughly in several waters, especially if they are collected in the forest. Chop them and cook just like onions. Garlic and herbs, such as parsley and basil, chop and add to chestnuts and mushrooms.
3
Take care of the zucchini. Zucchini is best for this recipe. Cut them along, and if the zucchini is very long, then across. With a spoon, carefully remove the flesh from them, finely chop and add to the mixture with chestnuts. Salt and pepper, mix thoroughly. Fill the zucchini with filling. Sprinkle them on top with a small amount of grated Emmental cheese or Parmesan.
4
Preheat the oven to 180 degrees. Grease a baking sheet with oil and put the zucchini halves with the filling up on it. Bake them for about 15 minutes. You can check the readiness by piercing the zucchini with a fork. If it becomes soft, the dish is ready.
5
Serve zucchini as a hot appetizer or main course, accompanied by balsamic vinegar or vinaigrette sauce. The latter is prepared from a mixture of Dijon mustard with olive oil and a little vinegar, preferably wine. Wine is the lightest for zucchini, for example, pink from the Rhone Valley.
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