Stuffed, Baked Zucchini

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Stuffed, Baked Zucchini
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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
300 grams Stockfish
3 tablespoons Pastry flour
2 medium zucchini (each 400 grams)
1 small onion
5 tablespoons olive oil
salt
freshly ground peppers
1 egg
2 tablespoons chopped parsley
breadcrumbs
1 garlic clove
400 grams pureed Tomato sauce (Finished product or homemade)
How healthy are the main ingredients?
olive oilparsleyzucchinionionsaltegg

Preparation steps

1.

Rinse cod. Place fish in a bowl with 1 liter (approximately 32 ounces) of water and let stand overnight. Then pat cod dry, cut into small pieces and sprinkle with 1 tablespoon flour.

2.

Rinse zucchini, pat dry, remove stem and cut in half lengthwise. Remove some flesh from inside each half using a teaspoon. Finely chop removed flesh. Peel onion and cut into small cubes.

3.

Heat 2 tablespoon olive oil in a pan and saute onions until soft, add cod and fry over high heat. Add chopped zucchini, cook everything over low heat for 4 minutes and season with salt and pepper. Remove for the heat and allow to cool slightly.

4.

Mix parsley in a bowl with egg and flour, add zucchini codfish mixture, and mix, Mixture should be liquid, add some bread crumbs and stir. Fill zucchini halves with codfish mixture.

5.

Heat 3 tablespoons oil in a pan. Fry zucchini halves with filling-side down over medium heat, turn and fry the other side also. Place zucchini with filling-side up in a greased baking dish.

6.

Pour tomato sauce over zucchini and cook for about 20 minutes in a preheated 180°C (approximately 350°F).