You would have tried or come across different versions of stuffed zucchini. The idea here is not to use very dry mixture for the stuffing, as that would call for some sauce. I've used tomato and bell pepper sauce for two reasons: it gives a beautiful colour and gives a nice wet taste.
1 medium sized zucchini
1/2 cup diced red bell pepper
1 cup diced tomatoes
1 cup boiled sweet corn kernels
1tsp dried basil
2 crushed garlic clove
salt & pepper to taste
2tsp olive oil
1/2 cup cheddar or mozzarella cheese (I used cheddar)
parsley for garnish
Cut the zucchini horizontally in the middle and remove the seeds to form boat shapes. Flash-grill the zucchini or bake or microwave them for 5 minutes them before stuffing. You need them half cooked beforehand, so you can finish them with the stuffing.
For the stuffing
Purée the bell pepper and tomato to a fine paste. Heat oil in a pan and add garlic. Add the purée once the garlic is soft. Cook the purée on low flame until you see the oil coming out from the sides. Once done, add corn and season with dried basil, salt, pepper.Mix well and turn off the stove. Allow the mixture cool.
Stuff the zucchini, top with the grated cheese and bake or microwave (grill option) at medium temperature until the cheese is baked and bubbly.Garnish it with some chopped parsley and serve hot.Serves 2
This is my submission to this month's Only Festive Foods, hosted by Khaugiri and Foodelicious and to Virtual Party Snacks hosted by Ruchika Cooks and From My Home Kitchen.