Oven-Baked Zucchini Stuffed with Cream Cheese Recipe
A practical stuffed zucchini recipe in which zucchinis stuffed with cream cheese, mushrooms and parmesan are baked in the oven. We hollow out the pumpkin and fill it with the sautéed mixture; We serve it when the top is lightly browned. In this recipe, the ingredients are clear and the how-to steps are short and easy.
Ingredients
1. For the filling
2. For topping (optional)
Step-by-Step Method
Prepare the oven and the zucchinis
Preheat the oven to 190°C. Wash the zucchinis, cut them in half lengthwise and gently hollow them out with a spoon; Don't throw away the inner part, chop it into small pieces.
Saute the onion and mushrooms
Heat the olive oil in the pan. Add the onion and soften for 3-4 minutes. Add the mushrooms and garlic and sauté until the mushrooms absorb their water.
Mix the stuffing
Turn down the heat. Add cream cheese and stir until melted. Beat the egg in a separate bowl; Stir quickly when adding it to the pan so that it does not form lumps. Add parmesan, parsley and black pepper.
Stuff the zucchinis
Arrange the zucchini boats in the baking dish. Share the mixture you prepared equally. Sprinkle some parmesan on top if you want.
Bake and serve
Cook for about 40 minutes until the zucchinis are soft. After taking it out of the oven, let it rest for 5 minutes; then serve hot.