7 May 2013

Stuffed Zucchinis (in Bikinis)

Having recently sorted through the many hundred photos on my camera's SD card, I came across a few tasty treats to share. This one is particularly useful for the many students out their bored of tomato pasta-based dishes and dodgy Thai take-away.

These stuffed zucchini are a breeze to make and are inexpensive (key ingredients right there!). And they are scrummy.

You can use up some left over bolognese sauce, or you can make a fresh batch. I haven't included the recipe, as I tend to make this using left overs. It not hard to brown mince and pour over a bottle of sauce, but if you need try one of these: healthy bolognese, Nigel Slater's bolognese, and Jamie Oliver's bolognese.
  • 1 large zucchini, halved lengthways*
  • 1-2 cups bolognese sauce 
  • 1/4 cup breadcrumbs
  • 30-50g feta cheese (or 20-30g cheddar if you prefer it)
  • olive oil
Halve the zucchini lengthways and scoop out the seeds (you can keep these and mix through the meat mixture if you like). Place on a baking tray, and drizzle with about 1/2 tsp olive oil and season.

Fill zucchini with bolognese sauce. Top with breadcrumbs and crumbled/grated cheese.

Bake at 180C for 15-20 minutes until breadcrumbs are golden (or the cheese is going golden if you use cheddar).

Serve immediately in thick slices with a simple side salad.

*I am talking very large, very fat zucchinis. You ca't often get them in your regular supermarket, but Harris Farm Markets and Paddy's Markets in Haymarket (Sydney) usually have them, as do some independent grocers. You can use smaller ones, but will need to use multiple halves.

You could be inventive with this dish and try it with some other form of left over stuffing. Let me know how you go if you do! Also try out different cheeses - use your favorites! You could also change the vegetable to something like eggplant or pumpkin, but they may need pre-cooking so proceed with caution.