You won’t be able to stop the fam from digging in to this twice-baked zucchini!
Every fall we are looking for new and delicious ways to use up all the zucchini! This dish is the twice-baked potato’s Italian cousin. Stuffed with cheese and bread crumbs, we can’t wait to get in on this family recipe.
Elena Davis shares the background of this Italian classic. The method is pretty simple: scoop, stuff, cook! When Elena makes them at home, they are almost gone before the meal even starts!
- 4 large zucchini (it helps if they are thick in diameter)
- 1 large white onion, diced
- 1 large egg
- 3 tablespoons olive oil, more for topping
- 2 tablespoons bread crumbs (unflavored), more for topping
- 3 tablespoons parmigiano, finely grated, more for topping
- Salt and Pepper to taste
- Preheat oven to 350 degrees F
- Wash zucchini. Cut ends and discard. Cut zucchini into 2 inch (5 cm) pieces. With a melon cuter or knife carve out the white flesh of the zucchini. Creating a hole still leaving enough at the bottom to hold the filling. Save the zucchini shells for later. In a large skillet pan heat 1 tbs olive oil on medium heat. Add onion and interior flesh of the zucchini. Cook 8 minutes until soft and golden brown. Set aside and let cool in pan.
- Meanwhile, in a small pot, add reaming olive oil and heat on high. Fry the zucchini on all sides about 6-8 minutes total. Remove from oil onto a plate lined with a paper towel.
- Once the zucchini mixture in pan is cooled; add- egg, parmigiano, breadcrumbs, and season with salt and pepper. Mix well with a fork until well combined. Drizzle an oven safe baking dish with olive oil. Place the fried zucchini shells in the dish. Spoon the mixture into the zucchini shells until the tops are filled. Sprinkle the tops generously with parmigiano and bread crumbs. drizzle with olive oil and bake at 350 degrees F for 35-40 minutes until tops are golden brown.