Here is a recipe for Vegetarian Stuffed Zucchini with Polenta, ideal for a healthy meal and especially one that you can prepare in advance. I chose to stuff my zucchini with polenta seasoned with sun-dried tomatoes, cherry tomatoes and feta cheese. To finish, I added some pine nuts and basil. Absolutely delicious!
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Course Main course
Cuisine International
Servings 4
Calories 520kcal
Ingredients
3zucchini
125gpolenta
150gfeta cheese
100gsun-dried tomatoes
150gcherry tomatoes
1red onion
250mlof water
40gbutter
75gpine nuts
Basil
Olive oil
Salt and pepper
Instructions
Preheat oven to 200°C.
Start by washing the zucchini and cutting them lengthwise.
Using a corer or spoon, cut a cavity in the zucchini. Chop the zucchini core finely.
Brush the zucchini with olive oil and bake for 15 minutes.
In the meantime, drizzle olive oil into a deep pan. Add the zucchini hearts and sauté for 3 minutes. Add the thyme.
Then pour in the polenta and water. Add salt and pepper. Mix well. Let cook on low heat for 10 minutes and then add the butter. Cook for 10 minutes more until the polenta is cooked. Then let cool for a few minutes.
Chop the red onion, cut the cherry tomatoes into quarters and the sun-dried tomatoes into small pieces. Crumble the feta.
Add the red onion, sun-dried tomatoes, cherry tomatoes and half the feta cheese to the polenta. Add salt and pepper. Remove the zucchini from the oven and top with the polenta filling.
Finish with a few sun-dried tomatoes and pine nuts on top. Bake for 20 minutes at 200 °C.