Spanish Stuffed Zucchini with Cheese | An Irresistible Zucchini Dish
Today we are making another dish using the humble zucchini. We´re talking Spanish Stuffed Zucchini with Cheese. This dish hails from the region of Asturias in northern Spain, and promises to be, one of the BEST recipes we have made here on Spain on a Fork.
Seriously folks, these stuffed zucchinis are packed with so many great flavors, they´re easy to make and come together in a jiffy. I used fresh goat cheese and Manchego cheese to stuff into the zucchini, but you can use any cheese that you like.
What really makes this dish stand out is the texture of the zucchini. First we remove the pulp, then salt the zucchini and then let it rest for 30 minutes. This helps remove any of the excess water in the zucchini. That way when you cook it, it keeps its beautiful firm texture.
TIPS & TRICKS to Make this Recipe: I baked my stuffed zucchinis with the bake + broil option. Which is the bottom and top heat. If your oven can´t do both functions at the same time, no big deal. Just bake for 4 to 5 minutes longer than stated or until the cheese on top is melted and has a light golden crust.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Stuffed Zucchini with Cheese
Spanish Stuffed Zucchini with Cheese
- 2 zucchini
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 3 cloves garlic
- 5 oz fresh goat cheese 150 grams
- 2 cups finely grated Manchego cheese 220 grams
- 1/2 tsp dried thyme .45 grams
- 2 tbsp freshly chopped parsley 8 grams
- sea salt & black pepper
- handful finely grated Manchego cheese
- handful freshly chopped parsley
Wash & pat dry 2 zucchinis, then cut the ends of each one and then into half lengthwise to end up with 4 pieces of zucchini, using a spoon remove the pulp from the zucchini, leaving a border at each end of about 1/2 inch (1.25 cm), season the insides of the zucchini with sea salt and place face down on a wire rack with paper towels underneath, reserve the pulp of zucchini
Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent, add in the pulp of zucchini (add to a sieve first and using a spoon push down on it to remove any excess water), cook for another 5 to 6 minutes or until the zucchini pulp is translucent and lightly sauteed, then add in 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together and turn off the heat
Crumble in 5 ounces (150 grams) fresh goat cheese into the vegetables, 2 cups (220 grams) finely grated Manchego cheese and 2 tbsp (8 grams) freshly chopped parsley, mix everything together until well mixed and you end up with a paste like texture, set aside
After leaving the zucchinis to rest for 30 minutes, remove from the wire rack, using paper towels pat dry the insides of the zucchini to remove any excess water and salt
Start adding the cheese mixture into the zucchinis, making sure to push down on the mixture as you add it so it´s well compacted
Transfer the stuffed zucchinis into a baking tray lined with parchment paper, sprinkle the tops of each one with some finely grated Manchego cheese
Add into a preheated oven, bake + broil option 210 C - 410 F
After 15 minutes remove from the oven and let the stuffed zucchinis rest at room temperature for 2 to 3 minutes so the stuffing can settle, then add into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!
Get the Manchego Cheese that I used
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.