Traditional recipes

Stuffed zucchini

Stuffed zucchini

I thought that if the pumpkins still appeared and they are cheap, I would prepare something tasty with them. I deviated a bit from the classic pumpkin fillings, because that's my style. I hope it is to your taste! Enjoy dear ones!

    • Zucchini - 3 pieces (straight)
    • Thin (or smoked) Plescoi sausages - 4 pcs
    • Cheese - 200 g
    • Cooking cream - 100 ml
    • Eggs - 2 pcs
    • Red onion - 2 pcs
    • Red bell peppers - ½ pcs
    • Yellow bell peppers - ½ pcs
    • Green bell peppers - ½ pcs
    • Chives - 15 full
    • Tomatoes - 1.2 kg
    • Brown sugar - ¼ teaspoon
    • Hot water - 200 ml
    • Salt (if necessary) - to taste
    • Ground black pepper - to taste

Servings: 6

Preparation time: less than 90 minutes


  • Cut the zucchini lengthwise and scoop out the core with a spoon;

  • Season them with a little salt and after about 15 minutes cover them with a few napkins to be able to absorb the water that will rise to the surface;

  • Then prick them with a fork or a knife from place to place;

  • Chop half the amount of core and add it to a bowl;

  • Cut the sausages into small slices and add them to the bowl;

  • Chop the onions and peppers into small cubes and add them to the bowl;

  • Mix the cooking cream with the eggs and place them on top;

  • Mix the whole composition well and fill the zucchini;

  • Put a little olive oil on top;

  • Blanch the tomatoes in boiled water and peel them;

  • Blend them in a blender;

  • Add brown sugar over the blended tomatoes to reduce their acidity;

  • In a deep (and not very large) pan add the broth and water;

  • Put the zucchini in the pan and place them in the preheated oven at 180 degrees C;

  • After about 30 minutes it should be ready, when the zucchini is soft;

  • Grate the cheese and add it on top;

  • Move the oven to 210 degrees, and place the tray on the top shelf for a few minutes, until au gratin;

    Good appetite !