in Recipes

Umbrian zucchini

updated

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Ingredients for 4 servings:

  • 2 small zucchini
  • ½ lemon(s)
  • 100 g tomatoes
  • 40 g onion(s)
  • 1 bunch of parsley
  • 20 g vegetable oil
  • 70 g cheese, semi-hard cheese 30% fat
  • 30 g tomato paste
  • 1 pinch(s) of sugar
  • pepper
  • Garlic
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the zucchini lengthwise, drizzle the cut sides with lemon juice, let stand for a while, and then scoop out the flesh. Sprinkle the flesh with the spices. Halve the tomatoes, scoop out the flesh, and dice. Finely chop the onion, flesh, and parsley. Sauté everything in the oil, add the tomato paste, season, and taste. Place the zucchini in a shallow, greased baking dish, add the filling, and sprinkle with the cheese. Bake in the oven at 220°C for 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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