Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini.
Many colors, shapes and taste
The zucchini you find can have many colors and shapes. Today I have picked small round ones but there are also bigger dark green, yellow, orange, with stripes or almost white ones.
The yellow ones I experience as a bit sweeter with a more delicate flavor then the green ones. I just love to eat them raw as replacement for pasta!
The small round ones are really pretty to fill with just like in the recipe below or maybe with a soup as a nice starter.
The dark green one, you can find al year around and is also the a real allrounder for any dish that needs some more greens and bite. I love to combine them chopped in rough pieces to my stir fry. So easy to combine with almost any herbs, spices and nuts. I always keep one or two in my refrigerator for when in need.
Finding the right zucchini
When getting them, try to find the smaller and firm ones as they tend to have the most taste. However, don’t despair if you happen to have bigger examples of them in your refrigerator waiting. Even though a bit woodier to eat, with more seeds and maybe even a bit bitter in taste, they work perfect to grate to bake with and gives a nice touch to almost any bread or cake. You can also use them for a pasta sauce or fill them just as in the recipe below.
There are so many possibilities to eat the zucchini: raw, pickled, sautéed, grilled, roasted, baked, in your pancakes and even in your smoothie… Be sure to find more recipes within short with this versatile vegetable!
Let’s get to work!
Citrus-scented oven baked zucchini
For 1 person
2 small round zucchini
10 gram / 035 oz dried, mixed mushrooms + very hot water
2 yellow onions, sliced
A good knob of butter or deodorized coconut oil
4 spring onions
2 cloves of garlic
The inside of the zucchini
Add later to the filling
A handful of walnuts, roughly crushed
Lemon zest of 1 lemon
25 gram crumbled feta cheese (optional) or replace with a suitable vegan alternative (see link)
Salt, pepper and 1 tablespoon of fresh or dried thyme
How do I do it?
1. Set the oven 0n 200° C.
2. Soak the dried mushrooms in hot water for about 20 minutes. When ready squeeze the excess water and throw away.
3. Cut a small lid of the top of the zucchini. Carefully “dig out” the zucchini with a teaspoon. You want to keep the zucchini whole but with an empty inside. Place the stripped zucchini on a ovenproof plate and add some drips of oil on top and on the bottom. Place in the oven while preparing the rest.
4. Clean and slice the yellow onions. Bake carefully on low heat the sliced onions for about 10 minutes in a deep skillet with butter or oil. Stir occasionally to avoid burning.
5. Meanwhile baking, slice the rest of the vegetables including the soaked mushrooms finely. Add the cut vegetables to the pan with baked onions. Bake until all excessive fluid is disappeared.
6. Add chopped walnuts, lemon zest and feta cheese (optional) to the vegetables. Add salt, pepper and lots of thyme and stir carefully. See that you season it good!
7. Take out the now soft baked zucchini from the oven and add the filling to it. Carefully so you won’t burn your fingers!
Spread a few drips of oil on top and place the ovenproof plate back in the oven another 10 minutes.
Enjoy the filled zucchini with some rice if preferred. I like it just as it is with some fresh greens.
This recipe is free from gluten, sugar and lactose if you leave out or replace the feta cheese.
Maybe you also are interested in the already published recipes with zucchini?
Courgette loves lemon
For when in a hurry! Pasta-sauce with Savoy cabbage
Bread cravings and dairy-free bread as treatment
Greens with a even more green dressing
Healthy breakfast muffin with zucchini