There are many recipes for stuffed zucchini. They can be stuffed with minced meat, chicken, vegetables. But in French cuisine there is another original recipe, which provides for the introduction of chestnuts into the filling.
It is necessary
-
- 2 zucchini;
- 300 g raw chestnuts;
- 200 g of mushrooms;
- 1 onion;
- 2-3 cloves of garlic;
- a bunch of greens;
- olive oil;
- emmental or parmesan cheese (optional);
- salt and pepper.
Instructions
Step 1
Prepare chestnuts. Remove the shell from raw nuts. This is easiest to do by lightly frying them in a dry skillet. When the shell is cracked, remove the chestnuts from the heat and peel. Bring them to readiness in a double boiler for 5 minutes. If you do not have it, then simply fry the peeled nuts on the stove for an additional 5 minutes, although this will slightly change the taste of the chestnuts. After cooking, chill them, chop finely and place in a bowl.
Step 2
Peel and chop the onion into small cubes. Fry it in a skillet in hot vegetable oil for 3-4 minutes. Transfer to chestnuts. Rinse the mushrooms thoroughly in several waters, especially if they are collected in the forest. Chop them up and cook like onions. Chop the garlic and herbs such as parsley and basil and add to the chestnuts and mushrooms.
Step 3
Take care of zucchini. Zucchini works best for this recipe. Cut them lengthwise, and if the zucchini is very long, then cut them across. Using a spoon, carefully remove the pulp from them, chop finely and add to the mixture with chestnuts. Season with salt and pepper, mix thoroughly. Fill the zucchini with the filling. Sprinkle some grated emmental or Parmesan cheese on top, if desired.
Step 4
Preheat oven to 180 degrees. Grease a baking sheet with oil and place the zucchini halves with the filling facing up. Bake them for about 15 minutes. You can check the readiness by piercing the zucchini with a fork. If it becomes soft, the dish is ready.
Step 5
Serve zucchini as a hot starter or main course, accompanied by balsamic vinegar or vinaigrette sauce. The latter is made from a mixture of Dijon mustard with olive oil and a little vinegar, the desired wine. The lightest wine is suitable for zucchini, for example, a rose from the Rhone Valley.
