A tantalisingly delicious Asian-Indian side dish, this gluten-free, eggs-, nuts- and soy-free garlic and tomato stuffed zucchini is baked with breadcrumbs and parmesan cheese for a truly irresistible treat.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 71 mins – easy
🍽 6 servings – 162 kcal per serving
- 1 tsp salt
- 3 zucchini
- 2 tbsp onions
- 2 tbsp garlic
- 3 tbsp butter
- 1 cup breadcrumbs
- ½ cup tomatoes
- ¾ oz Parmesan cheese
- 1 grater
- 1 knife
- 1 saucepan
- 1 lid
- 1 colander
- 1 spoon
- 1 pan
- 1 oven
- 1 baking tray
- 1 wooden spoon
Shred the parmesan cheese using a grater.
Cut tomatoes. Peel onions. Mince the peeled onions. Peel and mince garlic.
Put 11 cups of water in a saucepan and heat. Boil the water for 3 minutes. Add 1 tsp of salt and the zucchini. Cover the saucepan with a lid. Cook for 10 minutes. Stop heating and remove the lid.
Rinse and drain the zucchini in a colander. Cut the zucchini in half.
Scoop halved zucchini with a spoon. Scoop out the pulp.
Put butter in a pan and heat it up. Add the cut tomatoes to the pan. Add minced onions, minced garlic, and breadcrumbs. Stir with a wooden spoon. Cook for 3 minutes then add pulp to the pan and stir with a wooden spoon again to get an onion mixture. Finally, stop heating up the pan.
Preheat the oven to 350 degrees Fahrenheit for 12 minutes.
Put the onion mixture in the zucchini.
Put the filled zucchini in a baking tray and put the tray in the hot oven. Bake for 35 minutes. Take out the tray from the oven.
Put grated parmesan cheese on top of the baked zucchini.
Put the baking tray in the hot oven. Bake for 5 minutes. Take out the baking tray from the oven. Stop heating..
It’s ready to be served !