Zucchini stuffed with pasta in a creamy lemon sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 339, total fat 25 G., saturated fats 14 G., proteins 10 G., carbohydrates 19 G., fiber 2 G., cholesterol 108 mg, sodium 356 mg, sugar 4 G.

Zucchini stuffed with Italian pasta is a hearty side dish that also works well as an appetizer. The seeded zucchini halves are first lightly roasted in the oven using the grill setting, then stuffed with the filling. Ditalini pasta, which is a short, wide tube that soaks up the delicious creamy lemon sauce, is ideal for this dish. It also includes Havarti and Parmesan cheeses to ensure the filling is as creamy and chewy as possible. The stuffed zucchini are sprinkled with a breadcrumb mixture and then roasted again in the oven, creating a crispy crust on the tender, creamy filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium zucchinis, halved lengthwise
2 tablespoons extra-virgin olive oil
0.5 cup ditalini pasta (short tubes)
1 shallot, chopped
0.5 cups heavy cream
0.5 cups lightly salted chicken broth
3/4 cup grated Havarti cheese with dill
3 tbsp. l. grated parmesan
1 large yolk
1/4 cup chopped fresh parsley
1 tsp. grated lemon zest
1 tbsp. breadcrumbs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, Ditalini pasta, shallots, cream, Havarti cheese, Parmesan cheese, breadcrumbs

Cooking the dish according to the recipe:

Preheat the oven to broil and line a baking sheet with foil. Scoop out the seeds from the zucchini, leaving a 0.5 cm (1/4 inch) thick shell. Brush the zucchini with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Transfer to the baking sheet and broil until tender, about 1 minute per side.
Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the heavy cream and chicken broth, bring to a simmer, and cook until slightly thickened, 5-6 minutes.
Add the Havarti cheese, 2 tablespoons of Parmesan, 1/2 teaspoon of salt, and a pinch of black pepper to the pan; stir until the cheese melts. Remove from the heat and stir in the yolk, pasta, parsley, and lemon zest.
Mix in a small bowl breadcrumbs and the remaining 1 tablespoon of Parmesan cheese. Fill the zucchini halves with the pasta mixture and sprinkle with the Parmesan breadcrumbs. Return to the oven and broil until golden brown, about 1 minute.

Categories:

recipe / Summer dishes / Healthy eating / Low-calorie dishes / Healthy snacks / Calorie content of prepared meals / Main courses / Side dishes / Pasta / Appetizers / Vegetable appetizers / Italian cuisine