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Italian-Style Stuffed Zucchini
Hollowed zucchini filled with their own diced flesh, tomato and fresh herbs, then capped with mozzarella and wrapped in cured ham. The Super Dicer and SuperSonic Chopper Compact prepare the filling in minutes, and the Premiaglass casserole holds the parcels snugly while they bake.
- Total time
- 64 min
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 4 min
+ Tupperware Super Dicer, Tupperware SuperSonic Chopper, Tupperware Tupperware cookware
Ingredients
Method
Heat the oven to 210 °C (410 °F). Wash and dry the zucchini, trim the ends, then halve them lengthways and again crossways to give 8 pieces.
Scoop out the flesh with a spoon and keep it aside. Lay the zucchini shells cut side down on a rimmed tray to drain.
Peel and seed the tomatoes and cut them into thick slices. Dice them finely with the zucchini flesh using the Tupperware Super Dicer.
Chop the parsley, coriander, oregano, shallot and garlic in the Tupperware SuperSonic Chopper Compact.
Fill each zucchini shell with the diced vegetables and the herb mixture.
Cut the mozzarella into 8 slices, lay one on each piece of zucchini, then wrap each piece in a slice of ham.
Arrange the zucchini in the Tupperware Premiaglass casserole 2.1 l, overlapping them if needed. Drizzle with olive oil and sprinkle with Parmesan grated in the Universal Grater.
Bake for about 40 minutes. Serve with a salad or rice.
