VEGETARIAN STUFFED ZUCCHINI with goat cheese

For me, born and raised in Bologna, stuffed zucchini are part of the tradition. This vegetable came in Europe from America, as a consequence of Cristoforo Colombo travelling, and was quickly introduced in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I suggest a vegetarian version, filled with tasty goat cheese, coriander seeds, potatoes and shallots. Stuffed zucchini can be prepared either "lying" or "standing", but I personally prefer the second option. Do not dig totally the zucchini, in order to preserve a base that will prevent leakage of the filling.

4 medium zucchini
¾ lb (350 gr) Russet potatoes
1 tsp minced fresh parsley
2 shallots
1 cloves of garlic
1 egg
3^½ (100 gr) goat cheese
4 tbsp extra virgin olive oil
1 tbsp double concentrate tomato paste
1 tbs coriander seeds powder
to taste black pepper
to taste table salt

Firs Steps

Preheat the oven to 350° F. Boil the potatoes (40-50 min from the beginning of the boil, starting with cold water). Cut shallots into julienne and crush the garlic.

Sauté the garlic and shallot in 3 tbsp of olive oil. After a few minutes, add the coriander seeds powder and cook until everything is very soft and translucent.

When the potatoes are ready, drain, peel and cut them coarsely. Leave the potatoes to cool down a few minutes. Meanwhile, mince the parsley and crumble the goat cheese.

Prepare the filling

Lay out the potatoes on a board. Add shallots and garlic, goat cheese, triple tomato paste, parsley and 1 egg slightly beaten. Mix the compound; the result will be uniform, maintaining a coarse consistency. Finally, add salt to taste, roll up the mixture in plastic wrap and store it in the fridge.

Scoop out the zucchini

Cut the zucchini into pieces about 2 inches long. Boil them 3 minutes in salted water. Scoop out the zucchini with a melon baller, leaving a ⅛ inch thick base. Now, fill the zucchini with the stuffing and put them in a oiled baking pan.

Stuffed zucchini in the oven

Bake the stuffed zucchini for 20-25 min at 350° F, activating the grill during the last 5 minutes, until the filling is golden brown. After taking out the pan from the oven, wait 5 minutes before serving.

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VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese

VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese Recipe Type : Entree Cuisine: Italian Author: Filippo Trapella Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Serves: 4 Born and raised in Bologna, stuffed zucchini are for me part of the tradition. This vegetable came in Europe from America, due the travel of Cristoforo Colombo, and was quickly entered in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I propose you a vegetarian version, stuffed with a filling made from tasty goat cheese, coriander seeds, fresh parsley and shallots. Stuffed zucchini can be prepared "lying" but I prefer them "standing". Do not digging totally the zucchini, to preserve a base that will prevent leakage of the filling.

Author: Filippo Trapella - philosokitchen.com

Ingredients

4 medium zucchini
¾ lb (350 gr) Russet potatoes
1 tsp minced fresh parsley
2 shallots
1 cloves of garlic
1 egg
3½ (100 gr) goat cheese
4 tbsp extra virgin olive oil
1 tbsp double concentrate tomato paste
1 tbs cordiander seeds powder
to taste black pepper
to taste table salt

Instructions

FIRST STEPS - Preheat the oven to 350° F. Boil the potatoes (40-50 min from the beginning of the boil, starting with cold water). Cut into julienne shallots and squash the garlic.Sauté the garlic and shallot in 3 tablespoons of olive oil. After a few minutes, add the coriander seeds powder and continue until everything is very soft and translucent.When the potatoes are ready, drip from the water, peel and cut them coarsely. Leave the potatoes to cool a few minutes. Finally, mince the parsley and crumble the goat cheese.
PREPARE THE FILLING - Lay out the potatoes on a board. Add shallots and garlic sautéed, goat cheese, triple tomato paste, parsley and 1 egg slightly beaten. Mix the compound. the result will be uniform, maintaining a coarse consistency. Finally, add salt to taste, roll up the mixture in plastic wrap and store in the fridge.
SCOOP OUT ZUCCHINI - Cut the zucchini into pieces about 2 inches long. Boil them 3 minutes in salted water.Scoop out the zucchini with a melon baller, leaving a ⅛ inch thick base. Now, fill the zucchini with the stuffing and put them in a oiled baking pan.
STUFFED ZUCCHINI IN THE OVEN - Bake the stuffed zucchini 20-25 min at 350° F. Activate the grill the last 5 minutes, until the filling is golden brown. When take out from the oven the pan, wait 5 minutes before serving.